Dr. Margarethe Plotkowiak

In my current position as a food specialist at GELITA, I deal with customers looking for technical expertise and advice which enables me to continuously work on new products and develop new food concepts. The combination of analytical thinking and creativity to come up with new ideas is my passion and I strive to achieve my best at all times.

To understand how changes in the main flavour and aroma forming reactions, Maillard reaction and lipid oxidation, influence a popular food such as pork sausages not only in terms of aroma and flavour but also regarding undesired side products such as acrylamide and carboxymethyllysine (CML).