Sophie Riehle

Planning and coordination of technology transfers as well as guidance of established production processes for biotech based products in food, feed, pharma and fine chemicals

Development of emulsions and powders for tailor-made applications Supervision of scale-up of new developments Evaluation of existing and potentially new raw materials Innovative activities with regards to new technologies and market trends Performance of sensory tasting sessions

Project work: Replacement of added pectin by apple and carrot pomace in various food applications such as soups, puree and jams Master thesis: Evaluation and optimization of the production of carrot juice concentrate in terms of beta-carotene content and calculation of profitability of various process designs

Organization of tasting sessions with internal and external panels Performance of sensory training sessions Support of developers in creation and optimization of recipes Production of dairy samples in pilot plant-scale and support in scale-up of new products

Evaluation, optimization and implementation of a new system for sensory analyses of private label products for Penny and REWE

Core subjects: Bioanalytics, Enzyme Technology, Food Chemistry; Group project: Development of innovative food product from idea to launch, including creation of prototype in lab trials, theoretical scale-up, marketing strategy and financial plan

Core subjects: Human Nutrition, Biochemistry, Food Chemistry and Food Technology