Prof. Dr. Mathias Wenzel

• Food Chemistry

• Chemistry
• Hygiene and toxicology
• Food Chemistry
• Law
• Focus on quality, development and product management of food

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