Carola Bücher
DI.in Dr.in Carola Bücher
Institute of Food Science
Location Muthgasse 18, 1190 Wien
Email carola.buecher@boku.ac.at
Tel: +43 1 47654-75468
Career
- 2024 Post-doc at the Institute of Food Science (BOKU University)
- 2020 - 2024 Research Associate at FFoQSI GmbH and PhD candidate at the Institute of Food Science (FFoQSI GmbH)
Awards
- Year: 2024 Awards: ÖGHMP Tagungsstipendium 2024
- Year: 2022 Awards: BOKU Best Paper Award (Jubiläumsfonds der Stadt Wien)
- Year: 2021 Awards: 4. ISEKI e-conference "Food Texture, Quality, Safety and Biosecurity in the Global Bioeconomy" - 2nd price "Student Oral"
Projects
0 Projects found.
Publications
Knowledge Transfer to Society
Media
Lectures
Year: 2024 - Rohmilchkontamination durch milchwirtschaftlich relevante Propionsäurebakterien aus der Stallumgebung
Autoren: Bücher, C; Burtscher, J; Rudavsky, T; Zitz, U; Domig, KJ
Event: Wissenschaftliche Tagung der AFEMA 2024
Year: 2023 - Transmission routes of dairy propionic acid bacteria from the barn environment into raw milk
Autoren: Bücher, C; Rudavsky, T; Burtscher, J; Domig, K.J.
Event: 10. FEMS Congress of European Microbiologists
Year: 2022 - Prevalence of propionic acid bacteria in raw milk
Autoren: Bücher, C.; Burtscher, J.; Rudavsky, T.; Domig, KJ
Event: Annual Assembly des Austrian Competence Centre for Feed and Food Quality, Safety & Innovation FFoQSI 2022
Year: 2022 - Avoiding cheese spoilage
Autoren: Bücher, C., Rudavsky, T., Burtscher J. ,Domig, KJ
Event: Annual Assembly des Austrian Competence Centre for Feed and Food Quality, Safety & Innovation FFoQSI 2022
Year: 2022 - Wie kommen die Löcher in den Käse
Autoren: Rudavsky, T; Bücher, C; Burtscher, J
Event: Lange Nacht der Forschung 2022
Year: 2021 - Avoiding cheese spoilage
Autoren: Rudavsky, T; Bücher, C; Burtscher, J; Domig K J
Event: FFoQSI Annual Assembly 2021
Year: 2021 - Optimization of the identification of dairy propionic acid bacteria using mass spectrometry
Autoren: Bücher, Carola; Burtscher, Johanna; Domig, Konrad J.
Event: 4th ISEKI e-conference "Food Texture, Quality, Safety and Biosecurity in the Global Bioeconomy"