Denise Müller

About her:

Denise has completed her Bachelor’s and Master’s studies at the Zurich University of Applied Sciences (ZHAW) in Food and Beverage Innovation in 2017. After being a trainee at the national research site Agroscope, she started her PhD in 2018 at the University of Natural Resources and Life Sciences under the supervision of Assoc. Prof. Dr. Regine Schönlechner. The practical work of her PhD project takes place in the research group of Food Biotechnology headed by Dr. Susanne Miescher Schwenninger at the ZHAW. The research is about metabolic activities of lactic acid bacteria used as starter cultures in sourdough.

About her talk:

"An approach to reducing food loss: how by-products of the milling industries can be successfully integrated in the food chain"

The presentation shows a feasibility study in which breakfast cereals were produced from milling by-products by lactic acid bacteria fermentation and further post-processing.