Marina Schopf

About her:

Marina Schopf graduated in biochemistry with distinction at the Technical University of Munich (TUM). Since 2017, she has been a PhD student at the Leibniz Institute for Food Systems Biology at the Technical University of Munich and researches analytical and rheological aspects of vital gluten.

About her talk:

"Correlation of structure and functionality of vital gluten"

The presentation will give an overview about vital gluten itself, its composition and its rheological functionality. Quantitative and qualitative compositions of various vital gluten samples and their correlation will be presented.