University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal
ORCID: 0000-0001-5407-6869Curr. Vitae
| 2021 - 2021 | Research stay at the Institute of Molecular Sciences at Aix-Marseille University |
| 2020 - | Senior Scientist at the Department of Crop Sciences, BOKU |
| 2017 - 2020 | Dissertation on the topic "Characterization of wheat components related to hypersensitivities" |
| 2017 - 2020 | Junior Researcher at the Department of Food Science and Technology, BOKU |
| 2016 - 2016 | Research stay at the Hanoi University of Science and Technology, Vietnam |
| 2015 - 2017 | Master in Food Science and Technology |
| 2010 - 2015 | Bachelor in Food Science and Biotechnology |
Statistik Austria, science classification
Expertise
- Cereal science; Food composition analysis; Wheat-related diseases;
Awards
| 2021 | Forschungsstipendium der Französischen Regierung (Bourses du Gouvernement francais, BGF) |
| 2021 | DLG-Innovation Award "Junge Ideen" 2021 |
| 2021 | DER ALIMENTARIUS Wissenschaftspreis |
| 2021 | ALVA Forschungspreis |
| 2020 | ÖGE Ernährungsforschungspreis |
| 2019 | Student Award 2019 for student of agriculture Saatgut Austria, Kärntner Saatbau & Saatzucht Donau |
Appointments/Memberships in Professional Societies
| 2021 - | ICC - International Association for Cereal Science and Technology member |
| 2021 - | ALVA - Alliance for Life Sciences, Food, Veterinary Expertise and Agriculture member |
| 2020 - | The Austrian Nutrition Society member |
Reviewer for scientific journals
| 2022 - | Foods |
| 2022 - | Molecules |
| 2022 - | Allergy |
| 2022 - | Nature |
| 2021 - | Journal of Cereal Science |
| 2021 - | Theoretical and applied Genetics |
Reviewer/Expert funding organizations
| 2022 -2022 | OeAD-Österreichischer Austauschdienst - Austria |
Organizer of scientific conferences, Chairs
| 2021 | Sourdough: A tool to improve flavour, sustainability and digestibility Organiser |