Department of Plant-based Foods - University of Hohenheim

🚀✨ Exciting Innovations in Food Technology! ✨🚀 Two weeks ago, our Department of Plant-based Foods - University of Hohenheim had the pleasure of participating in the #BiointelligenceCongress at the stunning #Stuttgart Town Hall. Represented by our PhD students, Robert Fribus and Louisa Wötzel, along with Mario Jekle, we showcased the incredible and forward-thinking potential of 3D food printing. 🍽️🖨️ Our booth wasn't just a display – it was an experience! Visitors witnessed live demonstrations, including the intricate #3DPrinting of the Universität Hohenheim Castle using oat cookie dough. A delicious, fiber-rich, and bioeconomically valuable material. 🌾🏰🍪 Beyond the exhibition, Mario Jekle delivered an inspiring talk as part of the Biointelligent Nutrition Research session, led by Barbara Lieder. He emphasized the untapped potential of integrating biointelligence with 3D food printing, captivating the audience with future possibilities of this interdisciplinary approach. 🌐🤖🍴 A huge thank you to the organizers: Fraunhofer IPA, the Kompetenzzentrum Biointelligenz e.V., the Universität Stuttgart, the Universität Hohenheim, the Landeshauptstadt Stuttgart, and the Wittenstein Stiftung, as well as to Claudia Hegemann, Nadine Silber, Arber Shoshi and Thomas Bauernhansl for hosting and organizing such an incredible event. 🙌👏 The future of food is here, and we're excited to be a part of it! Stay tuned for more updates on our research and innovations. 🌟🥦 #PlantBasedFoods #FoodTech #3DPrinting #Biointelligence #Innovation #FutureOfFood #Stuttgart #UniversitypfHohenheim #FoodScience

🎉 Congratulations to Pauline Seidel and Tamer Yiğit Alemdar on successfully completing their Bachelor's and Master's theses at our Department at the Universität Hohenheim! 🎓 Last Friday, they showcased their hard work and dedication in impressive presentations. Pauline’s Bachelor’s thesis, titled "Comparison of the Functional Properties of Yeast Proteins to Soy Proteins," investigated the impact of extrinsic factors —such as pH and salt— on essential functional properties like solubility and gel formation. Her research highlights the potential of alternative proteins and provides valuable insights into developing sustainable protein sources, paving the way for future innovations in food technology. 🌱🥼 Tamer’s Master’s thesis, titled "3D Printing of Plant-Based Textures," delved into the emerging field of food 3D printing, with a focus on analyzing the deformation behavior of plant-based, 3D-printed matrices. His research opens new doors to the possibilities of plant-based food textures, enhancing our understanding of creating novel, sustainable food structures through advanced printing techniques. 🌍🖨️ We are incredibly proud of their achievements and feel fortunate to have had such enthusiastic and hardworking students on our team. We wish both Pauline and Tamer every success as they embark on their future endeavors—exciting opportunities are surely on the horizon! 🌟✨ #BachelorThesis #MastersThesis #ProteinResearch #3DPrinting #FutureScientist #ProudDepartment #SustainableFood #UniversityOfHohenheim #PlantBasedFoods

🌟 Throwback to an Inspiring Evening at the Stuttgart Science Festival! 🌟 Two weeks ago, our department had the pleasure of participating in the Science Festival at Stuttgart’s city hall, under the inspiring theme: "Ich habe eine Vision".💡 Our PhD students, Jakob Seuring and Louisa Wötzel, showcased the innovative world of 3D food printing, presenting delicious cookies made from sustainable oat drink sidestream products. 🍪🌱 Throughout the day, we engaged with visitors at our exhibit, sharing insights on this cutting-edge technology—and, of course, offering samples of our oat-based cookies for everyone to try! The evening event, hosted by the wonderful #JudithRakers 🎙️, brought together a diverse audience, including Stuttgart's Mayor #FrankNopper👔. Guests had the unique opportunity to taste our 3D-printed treats and see the printer in action—an unforgettable experience! 🤩 Our department’s Professor Mario Jekle took the stage for an insightful talk on the topic: "Revolutioniert der Lebensmittel-3D-Druck unsere Nahrungsmittelversorgung?" He also joined a lively panel discussion with #JudithRakers, Achim Menges, Dr.-Ing. Christina Eisenbarth, and Dr. Christian B.. 💬🔬 We were thrilled to be part of an exciting lineup that included fascinating projects like a human-like speaking robot 🤖, HydroSkin technology 🌊, a surgical robot, and a unique dance performance with a KI-controlled industrial robot, choreographed by #GrégoryDarcy! 💃🤖 A huge thank you to everyone who made this event possible, especially to Elvira Schuster and Eva Contzen from the marketing department of the Universität Hohenheim! We’re looking forward to continuing our journey in sustainable innovation and food technology! 🌍💫 #ScienceFestival #Stuttgart #Innovation #3DPrinting #FoodTech #PlantBased #UniversityofHohenheim #Sustainability #FutureOfFood #SmartTechnology #OatBased #Robotics #VisionaryProjects #SustainableInnovation #FoodPrinting #JudithRakers #MarioJekle #HydroSkin #AI #FoodScience #CuttingEdgeTech #Inspiration #EventRecap #Wissenschaftsfestival

✨What an exciting day for the students of the Universität Hohenheim, and especially for our Department of Plant-based Foods - University of Hohenheim!✨ Yesterday, our bachelor's student Jasmin Riesner had the opportunity to present her excellent research as part of the Humboldt reloaded project: 🍪"From Waste to Taste - Functionalization of Oat Okara for the 3D Printing of Fiber-Rich Cookies"🍪 This project was supervised by our head of the working group for Material Mechanics and Advanced Processing Technologies, Ahmed R. Fahmy and PhD student Robert Fribus. Even more exciting: This year's Humboldt reloaded conference took place within the framework of the 9th Conference for Student Research (StuFo) – wow!🎉 The research project focused on functionalizing oat okara, a protein- and fiber-rich byproduct of oat milk production, and processing it into nutritionally enhanced, cereal-based foods (in this case cookies) using 3D printing. The 3D printing performance was evaluated using image analysis, and the printed products were assessed for both texture and sensory quality. 🥼🔬🍎 Are you a bachelor’s student at the Universität Hohenheim and eager to start research work in the lab from the 2nd semester onward? Then a Humboldt reloaded project is perfect for you! Visit: https://lnkd.in/eDj_jEH9 and find your exciting project! 🎓 #studentresearch #humboldtreloaded #plantbasedfoods #3Dprinting #oatokara #sustainablefood #fiberrichcookies #hohenheim #foodinnovation #studentconference #Stufo2024

🌱 Yesterday we had the honor of welcoming a delegation from Henkel at Universität Hohenheim. In the morning we were hosted by Prof. Dr. Mario Jekle´s team in their beautiful facilities and together with Prof. Dr. Iris Lewandowski, Prof. Dr. Andrea Kruse as well as Prof. Dr. Rudolf Hausmann, and Jakob Hörl we had a very fruitful meeting. Afterwards we continued with visits to the laboratories of the Department of Plant-based Foods - University of Hohenheim, Conversion Technologies of Biobased Resources and Department of Bioprocess Engineering - University of Hohenheim. After lunch, we visited what will soon be the largest research greenhouse in Europe, our #Phytotechnikum, and enjoyed the beautiful sunny weather. The very inspiring day ended with a visit to the Universität Hohenheim Versuchsstation Agrarwissenschaften (Unterer Lindenhof). Everyone was packed with a lot of new ideas after this visit and we look forward to our future collaboration. Thank you for being with us yesterday Diane Metten and Amit Tewari, Ph.D Thank you also to Dr. Sabina Paulik, Dr. Dipl.- Eng. Pablo J. Arauzo, Juliane Stoye Philipp Scheurich Maciej Olszewski for all your support! Biobased Resources in the Bioeconomy - University of Hohenheim

🎉 At the beginning of October, we had the pleasure of celebrating four Master Thesis presentations focusing on different #quality and #safety aspects of #bakedgoods! 🛡️ Starting with #foodsafety, Viktoria Kaiser explored the influence of #drying methods on carrot strips and their chemical properties and #acrylamide-forming potential in wheat-based breads. 🥕💡 Entering the world of #glutenfree baked goods, enzymatically induced protein-arabinoxylan-networks based on #rice constituents were investigated by Sarah Braun. It is a fascinating topic on clean-label structure-building in gluten-free applications! 🔬 🌾 Following that, Marlies Walter delved into the #proofing characteristics and volume properties of #doughs and #breads based on rice #protein and rice #bran, both components used to mimic the gluten-network structure. ✨ 🍞 Finally, Laura Schramm investigated a proofing time-dependent bread volume profile of #glutenfree breads by testing various #surfaceactive plant extracts such as quinoa 🌾, quillaja 🌳, daisy flower 🌼 and pea protein 🟢. We’re thrilled to have supervised such #innovative and #exciting topics and can’t wait to see where these projects lead! 🌟👏 We wish all the students the best of #luck on their future journeys! 🍀🎓 Thanks also to the supervisors for their #mentorship and assistance! 👏 Natalie Feller Jagoda S. Dr. Viktoria Zettel

Memories from the 10th D-A-CH Tagung in Vienna 🌾🏙️ From 10th to 11th October 2024, our Plant-based Foods team – Mario Jekle, Dr. Viktoria Zettel and PhD-Students Jana Kant and Jagoda S. – had the pleasure of visiting the stunning city of Vienna to attend a cereal-focused event hosted at the Austrian Agency for Health and Food Safety (AGES) 🌟 🌱🍽️✨ For two exciting days, we delved into insightful presentations covering emerging trends in food supply, sustainability, safety, and cutting-edge processing techniques, and also contributed to the event with the following lectures: Our Cereal Research Group Leader, Dr. Viktoria Zettel, referred about her research on the nutritional fortification of Kenyan porridge with chia and oyster mushrooms, from a sustainable value chain. 🥣🍄 Jana Kant presented her work on technological comparison of various varieties and growing conditions of coloured wheat, while Jagoda Swiacka showed her findings on the influence of different hydration methods on acrylamide formation in specialty breads. 🍞✨ We were also happy to meet other representatives from Hohenheim: the Department of Quality of Plant Products: Prof. Dr. Christian Zörb, Dr. Xudong Zhang and Dr. Markus Dier. Apparently, were also honored to celebrate the 10th jubilee of the D-A-CH Tagung with a special cake from Haubis GmbH 🎂. All in all, it was a fantastic event to connect with cereal research experts from D-A-CH countries, and we can’t thank the organizers enough! 🙌 Special thanks go to Arbeitsgemeinschaft Getreideforschung e.V., ICC - International Association for Cereal Science and Technology, Austrian Agency for Health and Food Safety and all other organizers for making this event an incredible success! 🌍👩🔬

✨The 6th Food Structure and Functionality Symposium successfully comes to an end!✨ Our PhD student Robert Fribus had the opportunity to represent the Universität Hohenheim and present his recent research work at this year's Food Structure and Functionality Symposium in the beautiful city of #Bruges in #Belgium 🧇🍟. In Robert's presentation, he emphasized on the potential to produce highly controllable #anisotropic matrices by using a very powerful tool - #AdditiveManufacturing! High-precision technologies enable the possibility to precisely #control and study a variety of structural aspects. For that, our #3Dprinting research group designed and built a new 3D printer in-house. You are interested? Stay tuned for the lastest updates in our department's research and near-future publications! 📚🎓 We are thanking all the organizers - especially Prof. Koen Dewettinck, Head of the Food Structure & Function research group from Universiteit Gent, as well as Elsevier for this beautifully organized and high-quality conference! 🌟🌟🌟 #foodstructure #functionality #futurefoods #sustainability #elsevier #foodstructureandfunctionality #universityofhohenheim #hohenheim #plantbased #plantbasedfoods

🚀 Exciting News! Earlier this month, our two PhD students, Louisa Wötzel and Jakob Seuring, had the incredible opportunity to attend the International #BioSC Summer School on „Alternative Proteins. Chances and challenges”! 🌱💡 They were able to dive deep into fascinating talks led by experts from both industry and academia – a big shoutout to all the inspiring speakers (Stefan Schillberg, Dirk Sindermann, Bodo Rehm, Nathan Ahlgrim, Ph.D., Marco Löhrer, Catherine Louët, Adam Erdös, Nils Horstmann, Dr. Matthew Slater, Thibault Godard, Thomas Pütz, Dr. Karan Kumar, Ph.D., Christoph Melcher, Alessandro Monaco)! 🎤👩🔬👨💼 In addition, Louisa Wötzel and Jakob Seuring took part in engaging group workshops, exploring specific topics related to alternative proteins. Their presentations led to fruitful discussions and new perspectives. 💬🤝 The week was packed with interesting subjects, fresh knowledge, new connections, and, of course, plenty of fun! 😄🎉 A huge thank you to Ingar Janzik and her entire team for the flawless organization of this amazing event! 👏🙌 And a big thank you to all the participants – you made this experience unforgettable! 🙏💫 #BioScSummerSchool #AlternativeProteins #FutureOfFood #PhDlife #Networking #Innovation #Research #Sustainability #Grateful #ScienceCommunit #UniversityHohenheim #PlantbasedFoods (Copyright of pictures: BioSC)

🌿🌦 Pläne fürs Wochenende? Wie wäre es mit einer Bewerbung für eine spannende Promotionsstelle bei uns! 🌦🌿 Ab Januar 2025 sucht das Fachgebiet Pflanzliche Lebensmittel an der Universität Hohenheim eine:n Doktorand:in für die Entwicklung innovativer Lebensmittelstrukturen mittels #3D-Druck. In diesem zukunftsweisenden Projekt wirst du mit ballaststoff- und proteinreichen Rohstoffen arbeiten und diese zu neuen Texturen und Strukturen verarbeiten, die speziell für die Versorgung bestimmter Personengruppen entwickelt werden. 🌱 Deine Aufgaben umfassen: → Entwicklung neuartiger Texturen mit einem Lebensmittel-3D-Drucker → Untersuchung der Interaktionen von Proteinen und Ballaststoffen → Veröffentlichung deiner Ergebnisse in Fachzeitschriften und auf Konferenzen → Management von Projekten und Zusammenarbeit mit Partnerunternehmen → Wissenstransfer in die Lehre 💡 Was wir bieten: Eine praxisnahe Promotion mit hoher Anwendungsrelevanz und spannenden Einblicken in die Lebensmittelbranche → Ein dynamisches und interdisziplinäres Forschungsumfeld → Großartige Möglichkeiten zur Vernetzung in der Wissenschaft und Industrie Interessiert? Sende deine vollständigen Bewerbungsunterlagen bis zum 13. Oktober 2024 an: plantbasedfoods@uni-hohenheim.de. Mehr Infos findest du unter: https://lnkd.in/e5E6_aUs 👩🔬👨🔬 Wir freuen uns auf deine Bewerbung und darauf, gemeinsam die Zukunft der Lebensmittel zu gestalten!