Julia Helfert

• Biology

• Anatomy and Physiology of Farm Animals
• Human anatomy and physiology
• Microbiology and food hygiene
• Biology esp. zoology

2021

• Analysis of the framework conditions for student parents at the Triesdorf campus - special needs and challenges

• Germ-reducing drying of carrots

• Parameterisation of two belt dryers for aromatic herbs

• Comparative photometric analysis of aqueous acidic extracts of parsley and its field herbs

• Comparative photometric analysis of acetonic extracts of parsley and its arable herbs

2020

• Carrying out a risk analysis in the production of apple juice from meadow orchards

• Process analysis and optimisation approach for the reduction of weight differences in industrial soft cheese production

• 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)

• VBIO - Association Biology, Biosciences and Biomedicine in Germany e.V.

• 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