About Madita Kirchner
- 10/2022 – today: Food Engineer in the Research & Development Department at Elea Technology GmbH, Quakenbrück
- 03/2022 – 09/2022: Internship and Master Thesis project at Elea Technology GmbH, Quakenbrück
- 2020 – 2022: Master program `Molecular Food Technology` at University of Bonn
Thesis: Influence of Pulsed Electric Field (PEF) and raw material composition on acrylamide content and crispiness of fried sweet potato chips
- 02/2020 – 08/2020: Internship and Bachelor Thesis project at Deutschen Institut für Lebensmitteltechnik e.V., Quakenbrück
- 2017 – 2020: Bachelor program `Food production Engineering and Business` at University of Applied Sciences in Osnabrück
Thesis: Inline rheometry of soy protein under High-Moisture Extrusion conditions
- 03/2022 – 09/2022: Internship and Master Thesis project at Elea Technology GmbH, Quakenbrück
- 2020 – 2022: Master program `Molecular Food Technology` at University of Bonn
Thesis: Influence of Pulsed Electric Field (PEF) and raw material composition on acrylamide content and crispiness of fried sweet potato chips
- 02/2020 – 08/2020: Internship and Bachelor Thesis project at Deutschen Institut für Lebensmitteltechnik e.V., Quakenbrück
- 2017 – 2020: Bachelor program `Food production Engineering and Business` at University of Applied Sciences in Osnabrück
Thesis: Inline rheometry of soy protein under High-Moisture Extrusion conditions
