Working groups

Prof. Dr. Jochen Weiss

FEI (Research Association of the Food Industry e.V.)	Researcher
Characterization of the texture properties of meat and meat alternatives using oral processing (01IF23036N)	Simon Hilbig
Investigations into the formation and prevention of precipitates on and in raw ham (01IF22843N)	Florian Stehle
Tackling the vitamin B12 challenge of plant-based alternatives using fermentation (01IF00424C), Cooperation with CORNET (Collective Research Networking)	Soramony Sam

Cooperation Projects	Researcher
Modification of microbial proteins to tailor functionality and performance in food applications	Theresa Scheuerer

Independent Projects	Researcher
Study of Natural Waxes as Functional Ingredients	Sebastian Mannweiler
Investigation of the phase inversion behavior of oil-in-water emulsions	Johannes Schlechter
Mechanistic investigation of less refined, yeast-derived biomaterials in W/O and W/O/W emulsions	Jaehyun Jeong

Prof. Dr. Monika Gibis

FEI (Research Association of the Food Industry e.V.)	Researcher
Combinatorial consolidation approaches for the production of high-quality plant protein-based foods (01IF22862N)	Till Schumacher
Functional Use of Microparticulated Plant Proteins in Fat-Reduced Sausage Hybrids: Impact on Composition, Structure, and Sensory Quality (01IF23390N)	Theresa Müller
Reducing the amount of nitrate/nitrite added to meat products: Challenges and possible solutions (01IF00407C), Cooperation with CORNET (Collective Research Networking)	Kai Ahlborn

VDI (Association of German Engineers e.V.)	Researcher
Minimally complex manufacturing process for food products from basidiomycete mycelium biomass	Johannes Krell

Independent Projects	Researcher
Enhancing the stability and bioavailability of polyphenols through encapsulation techniques	Lorena Avila Cortes