Marlies Resch

+ Assisting in conducting sensory tests for consumer and expert panels. + Quota control of the conducted sensory tests. + Research for improving existing analytical sensory scales

+ Client specific recipe development and prototyping of flavor drops and food flavoring blends. + Successful independent development of calorie-reduced additives for aromatization of water. + Research of current market trends regarding functional food and beverage additives. + Conception, preparation and conduction of interdepartmental employee training in the field of sensory, food-airing, biochemistry and food

Co-author of the article: "Inactivation kinetics of Escherichia coli in cranberry juice during multistage treatment by electric fields" (Food research international, Volume 106; 780-790)

Thema der Bachelorarbeit: Aufreinigung von Sonnenblumenproteinmehlen mittels Fest-Flüssig Extraktion

Project work: Determination of the microbiological status of a fat-reduced sausage and its identification of possible sources of contamination during processing.

Exchange semester and master thesis student in the field of radio frequency electric field liquid food processing under sub-pasteurization conditions.