- Address
-
C.009
Steingruberstraße 1a
91746 Weidenbach - Functions
-
Chair of the examining committee for the Nutrition und Food Supply Management degree programme
Subject advisor for the Nutrition und Food Supply Management degree programme
-
Teaching
- Food Chemistry
-
Teaching
- Chemistry
- Hygiene and toxicology
- Food Chemistry
- Law
- Focus on quality, development and product management of food
-
Theses
2022
-
Development of a vegetable-based scrambled egg replacement product
-
Investigation of the crystallisation behaviour of different fat systems under shear conditions as a function of shear intensity and temperature for the development of an analytical method
2021
-
Development of an alternative honey-based chocolate-nut cream from fairly traded and regional raw materials
-
Food law consideration of Nutri-Score and vegan yoghurt and dessert alternatives based on coconut in Germany
-
Causes and methods to prevent soapy taste and odour in foods with oats and coconut
-
Bitter Herb Drops - From Third Party to In-House Production
2020
-
Hygienic Design in Cutting - Potential Analysis of Production Facilities and Environment and Formulation of Recommendations for Action
-
Development of an egg spaetzle recipe taking into account the quality parameters of a standard product
-
Hazelnut as an important raw material in the confectionery industry: Investigation of the influence of pest infestation and rot on the storage stability of intermediate products by evaluating sensory and chemical parameters
-
NIR spectroscopy in wine analysis: an instrument validation by testing different wines
-
Development of a rice husk based bio-adsorbent for the edible oil industry
-
Evaluation of the SUNTEST XXL+ FD (light stability tester) in its applicability for shelf life and stability tests of beverages and comparison with other storage methods as well as real conditions
-
Optimisation and standardisation of the cleaning process of the production facilities for chips and kettle chips
-
Development of a systematic procedure for the cleaning of process plants after allergen-containing production
-
Product development of fruity spicy sauces for poultry meat
-
Verification of the applicability of automated stocking analysis
2019
- Process Optimisation of Fish Oil Refining by means of Cellulose based Process Aids
- Development of a food ink for printing on transfer foils and transferring to chocolate bars
- Investigation of the crystallisation behaviour of cocoa butter, cocoa and chocolate masses by means of thermorheology under variation of speed, temperature control and technological additives
- Development of a rapid test method for the identification of pyrrolizidine alkaloid-containing plants in foods
- Development and optimisation of seasoning bases and a ready-to-eat soup from a jar to expand the range of liquid convenience products
- Development of the cocoa experience for adults: from the bean to chocolate
- Calibration of an NIR measuring system by multivariate data analysis based on selected parameters in herbs and spices
- Development of a method for the quantitative determination of prussic acid in foods
- Determination of the quality and stability of vegetable oils by electrochemical methods using the Rancimat 743
2018
- Stabilisation of cosmetic formulations without altering the ingredients
- Production of fruit gums with xylitol in the form of the logo of the University of applied sciences Weihenstephan - Triesdorf
- Development of reduced-calorie sweets made from isomalt with effervescent effect
- Homogeneity tests in the context of process validation of a GMP conical mixer
- Studies on salt reduction and nutritional analysis of artisan bread crisps
2017
- Shelf life analysis and production optimisation of the truffle assortment of a chocolaterie
- Study on the economics and nutritional physiology of different convenience grades using the example of spaghetti pomodore
- Chemical and physical factors influencing the stability of W/O emulsions
- Development of a Mon Cheri style liquid filled praline
- Association of azo dyes and ADHD - Are azo dyes triggers for attention deficit hyperactivity disorder?
- Quinine - Validation of the HPLC method using DAD and fluorescence for the determination of the quinine content in tonic water
- Food supplements and their role in skin aesthetics and skin diseases
- Validation of an ion chromatography method for anion determination and analysis of mineral water samples with modern analytical equipment
-