PhD candidate
Wageningen University & Research
Wageningen, Gelderland, Netherlands
Lorenz is a PhD candidate at the laboratory of Food Chemistry and the laboratory of Biobased Chemistry and Technology at Wageningen University under supervision of dr. Marie Hennebelle and dr. Costas Nikiforidis.
The starting point of his academic career was a bachelor’s degree at the Technical University of Munich (TUM). He continued with a master’s degree at Wageningen University. He did his master thesis on measuring free radicals during the initial stages of oxidation in mayonnaise, under the supervision of dr. Donny Merkx and dr. Marie Hennebelle. The radicals were trapped with a spin trap and quantified with Electron Spin Resonance (ESR). Lorenz completed his master’s degree with a research internship on the gastro-physics of squid at the University of Copenhagen supervised by dr. Charlotte Vinther Schmidt and dr. Michael Bom Frøst. By combining soft matter physics with sensory science, the project aimed to promote the consumption of squid as sustainable protein source in Denmark. After this experience, Lorenz returned to Wageningen, well prepared to start his PhD on the use of oleosomes for food products.
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Plant oleosomes: new strategy for stable oil-in-water emulsions
Monday, May 1, 2023
4:10 PM – 4:30 PM MDT