TU Berlin

Food Biotechnology and Process EngineeringAnne Heckelmann engl

Ein rotes Dreieck, darunter drei orangen senkrechten Balken als Symbol für Fakultät 3. Das Symbol befindet sich innerhalb  des kreisförmigen Schriftzuges: Prozesswissenschaften.

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Dr.-Ing. Anne Baier

Lupe

Technische Universität Berlin
Faculty III
Institute of Food Technology and Food Chemistry
Department of Food Biotechnology and Food Process Engineering
Sekr. KL-FG 1
Königin-Luise-Str. 22
14195 Berlin
GERMANY


Tel.: +49 30 314 71255
Fax:  +49 30 832 7663
E-Mail:

Research Project:
AIF-project: Application of pulsed electric fields for the simultaneous extraction of oil and functional protein from oilseed as rape seed

Fields of Interest:

  • Functional proteins of rape seed, potato and lupine
  • Recovery of functional plant proteins by application of non-thermal technologies
  • Impact of non-thermal technologies on plant proteins and their functional properties



short CV
Year
Experience
Institution
since 2007
PhD Student
Technische Universität Berlin, Department of Food Biotechnology and Food Process Engineering
2006-2007
Diploma thesis:
"Influence of low intensity pulsed electric fields on the activity of Polyphenoloxidase and Peroxidase"
Technische Universität Berlin, Department of Food Biotechnology and Food Process Engineering
2006-2007
Student assistant
Technische Universität Berlin, Department of Food Biotechnology and Food Process Engineering
2002-2007
Studies of Food Technology
Technische Universität Berlin


Publications/Presentations:
Poster presentations:
A.K. Heckelmann, J.P. Krause & D. Knorr (2008). Recovery of functional rape seed protein by pre-extraction. Training and Career Development (TCD). Novel Q. Berlin, Germany.

A.K. Heckelmann, J.P. Krause, D. Knorr (2008) Recovery of functional rape seed protein. EFFoST First European Food Congress. Ljubljana, Slovenia

A. Balasa, A.K. Heckelmann, H.B. Frandsen, K.E. Andersen, J.C. Sørensen, H. Sørensen, D. Knorr (2009) Pulsed electric fields processing and its potential to induce stress in plant systems, EuroFoodChemXV 2009. Copenhagen, Denmark

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