Dr. Ute Appeltauer-Brandl

• Chemistry
• Biology

• Natural science basics
• Crop Science
• Practical Course Focus Bio-Process Technology for Food of Plant Origin
• Practical Course Focus Technology of Food of Plant Origin
• Practical Course Biochemistry and Human Nutrition

2017

• Food waste and wastage along the value chain

• Optimisation of cleaning processes at a milk-processing company

• Standardisation of a production process at a potato processing company

• Introduction of a new measuring method for acid and alcohol determination in a vinegar brewery

• Trials to maintain the colour stability of strawberry fruit spreads

• Chia seeds - superfood or consumer deception) can thus be adopted

2016

• Determination of selected ingredients of the Oberdorlär light cherry and comparison with an industrially used sour cherry

• Treatment of food with ionising radiation - basics, background and acceptance

• Influence of colour particle size on the colouring of pasta

• Production of a vegan milk chocolate

2015

• Influence of encapsulated nutrients on selected ingredients of Silybum marianum

2014

• Influence of the traffic light system and food tax on nutrition

• Impact of active humidification on product quality of vegetables during storage

• Effect of swelling and scalding on the freshness retention of wholemeal spelt bread

2013

• Production and analysis of modern tea beverages based on oolong teas and stevia

• Influence of different types of marjoram on the best-before date of Nuremberg-style grilled sausages in a saitling

• Nutritional and physiological effects of chocolate

• Changes in physical properties and selected ingredients of Arabica and Robusta coffee depending on the degree of roasting