Birgit Wessels

Name: Birgit Wessels
wessels_birgit

 

Field of work: Nutrition and Food Science; Replacement of Sulfur Dioxide in Food, Functionality of polyphenolic Extracts

Aim: Technological Approaches on Food Quality

Current work: PhD studies, Department of Nutrition and Food Sciences - Food Technology and Biotechnology, University Bonn, Germany, Replacement of Sulfur Dioxide in Food in Scope of SO2SAY

 

 

Short CV

per 11/2009

PhD studies, Department of Nutrition and Food Sciences - Food Technology and Biotechnology, University Bonn, Germany, Replacement of Sulfur Dioxide in Food

02/2008 – 10/2009

Head of the Department of Quality management as well as the Research & Development Department, XOX-Gebäck GmbH, Germany

09/2001 – 08/2007

Studies of Nutrition Science, University Bonn, Germany

Diploma thesis, Department of Nutrition and Food Sciences - Food Technology and Biotechnology, University Bonn, Germany, “Extractive recovery of selected functional substances from plant food residues”

 

List of publications

  • SCHULZE, N., WESSELS, B., KUNZ, B. (2007): Recovery of Polyphenols from Food Processing Residues. Sustainable Neighbourhood- from Lisabon to Leipzig through Research. 4th BMBF Forum for Sustainability, Leipzig, Germany, 8. - 10. May, 2007.