I studied food chemistry at the Friedrich-Alexander University, Erlangen-Nuremberg, from 2011 until 2016. For my Masters thesis I went to Abertay University in Dundee, Scotland and studied the effect of polyphenols, protein, and fiber derived from rapeseed press-cake on the formation of Maillard reaction products (e.g. acrylamide and 5-(Hydroxymethyl)furfural).
In October 2016 I started my PhD in Food Quality and Design group at Wageningen University and Research. My project aims to investigate the chemical-physical changes of cow's milk protein (CMP) during extensive dry heating and how this effects the immunogenicity of the protein.
Project duration: October 2016 - October 2020