Dr.-Ing. Nadine Schulze-Kaysers
Academic counsellor
Contact
Dr. Nadine Schulze-Kaysers
1.024
Friedrich-Hirzebruch-Allee 7
53115 Bonn
© Barbara Frommann
About the person
Teaching
- Food Sensory Science (ELW-026; degree programme: B.Sc. Nutrition and Food Sciences)
- Sensory analysis of food (LMT-010; degree programme: M.Sc. Molecular Food Technology)
- Production of special foods (LMT-016; degree programme: M.Sc. Molecular Food Technology)
Field of research
- Technofunctional properties of aquafaba
- Value-adding utilisation of by-products from the food industry
- Sensory analysis of food
- Product development
Completed experimental theses (since 2021):
Master theses:
- Quality assessment of a standardised produced chickpea aquafaba and characterisation of the protein fractions with regard to technofunctional and sensory properties, 2023
- Influence of basidiomycete fermentation on the foaming properties and aroma profile of chickpea aquafaba for the application in Mousse au Chocolat, 2023 (International DLG Sensory Award 2023)
- Analysis of olfactory, functional and active properties of fermented aquafaba, 2023
- Chocolate mousse made from chickpea aquafaba - Investigation of foam stability, texture analysis and sensory characterisation, 2022
Bachelor theses:
- Influence of different cooking parameters and additives on selected chemical and physicochemical properties as well as on the foaming behaviour of aquafaba, 2022
- Aquafaba as an egg substitute for the development of a vegan biscuit, 2022
- Acceptance and sensory characterisation of fruit bars with added cranberry and blueberry pomace, 2021
- Investigations into the foam and emulsion stability of aquafaba, 2021
- Consumer acceptance and sensory characterisation of different linseed oils by using a home-use test, 2021
- Use of aquafaba as an egg substitute in baked goods and desserts, 2020 (International DLG Sensory Award 2021)
Further information
Research Gate: Nadine Schulze-Kaysers
ORCID iD: 0000-0001-9419-1810