Birte Schepers

Doing research in the field of rheology to identify bottlenecks of the processes.

Application of liquid and powdery types of flavours on different endapplications from the bakery, confectionary, dairy and beverage sector and evaluation of those products together with a team consisting of flavorists, application technologists of the concerning department, product manager and employees of the sensory department.

In this specialization, the focus is laid on the development of more sustainable/efficient processes in order to reduce raw materials, water and energy usage, and also on the identification of processes that result in foods with a better combination of taste and nutritional value.

Gain broad knowledge of all aspects of Food Science and Technology and to develop skills to analyze problems in a quantitative way by using mathematical/statistical principles and to apply theoretical knowledge of chemistry, physics, microbiology in relation to foods and their production.