- Address
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A.013
Steingruberstraße 2
91746 Weidenbach - Functions
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Student counsellor Nutrition and Food Sciences
Special lecturers
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Teaching areas
- Biology of farm animals
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Teaching
- Anatomy and Physiology of Farm Animals
- Human anatomy and physiology
- Microbiology and food hygiene
- Biology esp. zoology
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Theses
2021
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Analysis of the framework conditions for student parents at the Triesdorf campus - special needs and challenges
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Germ-reducing drying of carrots
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Parameterisation of two belt dryers for aromatic herbs
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Comparative photometric analysis of aqueous acidic extracts of parsley and its field herbs
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Comparative photometric analysis of acetonic extracts of parsley and its arable herbs
2020
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Carrying out a risk analysis in the production of apple juice from meadow orchards
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Process analysis and optimisation approach for the reduction of weight differences in industrial soft cheese production
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New product development of an organic yoghurt drink with the flavour ginger-turmeric
2019
- Establishment of a fermentation process for the production of fresh baker's yeast in a small-scale fermenter
- Optimisation of a monitoring programme for bacteriophages in the industrial production of granular fresh cheese
- Feasibility study on insect breeding on by-products from fresh cut production
- Feasibility study on IFS certification for an insect producing company
- Alternative food products from edible insects: Development of freeze-dried instant noodles with insect meal from Alphitobius diaperinus
2018
- Quantitative determination of galactooligosaccharides in milk derivatives by thin layer chromatography
- Determination of process parameters of coffee roasting
- Comparison of natural yeast „Lievito Madre“ and baker's yeast with regard to their effect on dough preparation and the finished baked product
- Production of a drying process for dried edible flowers
- Development of a non-melting ice cream
- Optimisation concept of a production line for the production of fresh pasta
- Potential analysis for the conversion of traditional methods of alcohol concentration measurement to an inline measurement procedure
- Updating of the food safety standard IFS Global Markets - Food for a medium-sized coffee roasting company
- Consolidation and restructuring of factory-related quality management systems of a medium-sized chocolate manufacturer according to DIN EN ISO 9001:2015 as an integrated management system
- Drying for the preservation of Schistocerca gregaria for the production of a product suitable for human consumption
- Feeding of Gryllus assimilis and Gryllus bimaculatus with alternative plant-based feed components
2017
- Investigation of preserved fruit pieces for parameters of fruit stability
- Development of ice cream based on a milk dessert
- Rapid analysis of cations in milk filtration products
- Evaluation of UVC sterilisation performance in bakery fermenters
- Verification of the risk of Bacillus cereus in a large bakery as a contribution to the HACCP study
- Elaboration of a HACCP concept in a medium-sized enterprise with plant-based processing
- Replacement of trout feed by vegetable proteins in the breeding of Acheta domesticus
- Anthropo entomophagy and development of a spread with larvae of Alphitobius diapernius
- Development of special spreads from different wines and grape juices
- Comparison of peeling and cutting technology on the product Fresh Cut Pineapple
2016
- Optimising the shelf life of potatoes as a convenience product
- Use of alternative yeasts in wheat doughs
2015
- Nutritional claims on food packaging. A survey with a focus on selected cereal products
- Bacillus cereus in pasta with regard to machine cleaning
- Introduction of the food safety standard IFS Global Markets - Food for a medium-sized coffee roasting company
- Inactivation of yeasts and spore-forming bacteria using pressure swing technology
- Optimisation of the drying process for chives
- Presentation of the food value chain in school textbooks
- Analysis of nutrition and health education in the Bavarian secondary school system
- Reduction of yeasts as a function of pH and temperature in the preservation of fruit and vegetable juices and concentrates
2014
- Analysis of teaching materials for nutrition education in schools
- Optimised polyphenol content in cocoa along the roasting line for the production of raw chocolate, taking into account microbial product quality, and establishment of a sample preparation method for measuring polyphenol content
- Microbiological quality of cut lettuce (fresh-cut)
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Membership
- VBIO - Association Biology, Biosciences and Biomedicine in Germany e.V.
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Prices
- 2019 | Angel of Volunteerism of the City of Roth - presented by the 1st Mayor of the City of Roth Ralph Edelhäußer.
- 2017 | Nominated for the German Commitment Award 2017 of the Federal Ministry for Family Affairs, Senior Citizens, Women and Youth, the Generali Future Fund and the German Television Lottery
- 2016 | EhrenWert Prize of Universa AG and the City of Nuremberg
- 2016 | HelferHerzen 2016 of dm-drogerie markt GmbH + Co. KG
- 2009 | startsocial scholarship holder of startsocial e.V., ProsiebenSat.1 Media AG, Siemens AG and McKinsey & Company under the patronage of Dr. Angela Merkel
Publications
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Journal articles (peer-reviewed)
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Wissenschaftliche Poster
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Magazine articles
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Book chapters
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Conference contributions
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Talks and presentations
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Other publications