Source
TUM
Interviews
15.07.2025 Ute Weisz
‘Enzymes create proteins with customised properties’
Munich-based food technologist Ute Weisz specialises in the extraction, characterisation and modification of plant proteins in order to make them usable for the food industry.
Source
ValueGrain
11.06.2025 Tim Gräsing
‘Our product can supplement flour in various foods.’
The start-up ValueGrain, led by co-founder Tim Gräsing, has developed a technology that processes spent grain into ‘liquid flour,’ making it usable for the food industry.
Researcher Profiles
Source
Privat
07.11.2022 Birgit Lewandowski
Networking for the bioeconomy
For Birgit Lewandowski, uniting technology and sustainability is a matter close to her heart. On the board of the Biotechnologie-Förderverein IBB, the landscape ecologist with Viennese charm wants to establish a strong network for the bioeconomy.
Source
Jannik Jilg
12.11.2019 Nadja Alina Henke
Bacteria as pigment factories
Systems biologist Nadja Alina Henke uses bacteria as cell factories to produce the red pigment astaxanthin. Now, the 28-year-old hopes to bring the process to market with her start-up company Bicomer.