year | awardee (place at the time of the award) | Dissertation topic |
| 2019 | Dr. Henning S. Kuchenbuch, Münster | Investigations on the stability and degradation of T-2 toxin during thermal food processing |
| 2018 | Dr. Stefan M. Spreng, Orbe VD / CH | Activity-oriented identification of key antioxidant ingredients and their effect on the oxidative stability of beer |
| 2017 | Dr. Jochen Ulrich Ziegler Hohenheim |
Profiles, development, and heritability of biofunctional constituents in flours, sprouts, and breads of ancient and modern wheat species |
|
2016 |
Dr. Yanyan Zhang to water |
Development of Novel Fermentation Systems for the Production of Nonalcoholic Beverages with Basidiomycetes |
| 2015 | Dr. Katharina Anne Scherf Freising |
Investigations into salt perception in bread and texture model systems - a contribution to the reduction of table salt in food |
| 2014 | Dr. Michael Dresel, Gent / B |
Structure and sensory contribution of hard hop resins to the bitter taste of beer as well as cell-based studies on their absorption and metabolism |
| 2013 | Dr. Uta Schwietzke, Dresden | Combination of analytical strategies and multi-variable data analyzes for the assessment of milk and dairy products |
| 2012 | Dr. Franziska Grzegorzewski, Berlin | Influence of Non-thermal Plasma Species on the Structure and Functionality of Isolated and Plant-based 1,4-Benzopyrone Derivates and Phenolic Acids |
| 2011 | Dr. Dominik Durner, Neustadt | Micro-oxygenation of red wines |
| 2008 | Dr. Hauke Hilz, Bremerhaven | Characterization of Cell Wall Polysacchrides in Bilberries and Black Currants |
| 2007 | Dr. Diana Linke, Hanover | Extracellular enzymes from Pleurotus sapidus: production, characterization and isolation by means of preparative foaming |
| 2007 | Dr. Thorsten Fiedler, Elsdorf | Contribution to the chemistry of alpha-dicarbonyl compounds in the Maillard reaction of sucrose with the formation of melanoidins |
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last modified: 06.07.2021 15:59 H from N/A
