Laura Herz

Angestellt, Junior Research assistant, Nestlé Suisse S.A.
Abschluss: Master of Science, University of Hohenheim
Lausanne, Switzerland

Fähigkeiten und Kenntnisse

Product Development
Food technology
Research and Development
Lebensmitteltechnologie
Lebensmittelwissenschaft
Protein
Plant protein
Meat alternatives
Sensorik

Werdegang

Berufserfahrung von Laura Herz

  • Current 6 years and 7 months, since Nov 2019

    Junior Research assistant

    Nestlé Suisse S.A.

    Research and product development with plant proteins.

  • 1 year, Jan 2018 - Dec 2018

    EIT Food Innovation Project

    University of Hohenheim

    Winner of the first prize in the competition "Tasty macronutrients – How to best use novel plant protein-carbohydrate based ingredients in Food" with "BeVigo". Development of a high protein drink based on plant and milk proteins prototype production package development business and marketing plan

  • 2 months, Sep 2017 - Oct 2017

    Student assistant, Food Physics and Meat Science

    University of Hohenheim

    Assistance with the conduction of sensory tests of microalgae products.

  • 6 months, Sep 2015 - Feb 2016

    Internship, Group Research and Development

    Sachsenmilch Leppersdorf GmbH

    Department for milk & whey ingredients Support in industrial scale trials with drying systems Planning and implementation of innovation projects in the lab scale.

Ausbildung von Laura Herz

  • 6 months, Jan 2018 - Jun 2018

    Food science

    Fédération universitaire et polytechnique de Lille

    Classes in the master course "Food Science" in French and English language

  • 3 years, Oct 2016 - Sep 2019

    Food Science and Engineering

    University of Hohenheim

    Master Thesis: Development of plant based sliced bacon analogues containing texturized plant proteins and vegetable fat-mimetics. Final grade 1.7 (on a scale from 1 (very good) to 5 (failed))

  • 4 years, Oct 2012 - Sep 2016

    Lebensmittelwissenschaft und Biotechnologie

    University of Hohenheim

    Bachelor Thesis: Pectin as structure modulator to produce spreadable emulsion-type sausages – „Brühwurst aus der Tube”. Final grade 2.1 (on a scale from 1 (very good) to 5 (failed))

Sprachen

  • German

    C2 (Verhandlungssicher / Muttersprachlich)

  • French

    C1 (Fließend)

  • English

    C1 (Fließend)

  • Italian

    B1-B2 (Gute Kenntnisse)

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