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Dr.-Ing. Sara Bußler

Scientist

Department: Horticultural Engineering

Telefon: +49 (0)331 5699 616
Online:
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Research programs


Research areas

  • Preperation and processing of alternative plant and animal based bioresources
  • Process-controlled yield increase of food relevant macromolecules including investigation of the influence on product quality and safety 
  • Application of innovative non-thermal processes (pulsed electric fields, ultrasound, isostatic high pressure, cold atmospheric pressure plasma) and their possible integration into conventional and novel value chains/process chains
  • Transfer of process chains from laboratory scale (proof of principle) to pilot scale (proof of concept)
  • Process-controlled modification of ingredients and mechanistic elucidation by applying analytical methods from micro to macro level

 


Scientific activities


Projects


Publications


Curriculum Vitae

  • since 06/2019: Responsibility for the Research area 'Functional food ingredients' of the research programme 'Quality and Safety of Food and Feed'
  • since 06/2018: Assistance for the coordination of the research programme 'Quality and Safety of Food and Feed'
  • since 09/2017: Postdoctoral researcher at Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department of Horticultural Engineering
  • 08/16 – 03/2017: Maternity and parental leave
  • 09/2016: Dr.-Ing., Technische Universität Berlin (Thesis: Cold atmospheric pressure plasma treatment of food matrices: Tailored modification of product properties along value-added chains of plant and animal related products (magna cum laude))
  • since 02/2013:  Research associate at Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB)
    Department of Horticultural Engineering, PhD candidate (Technische Universität Berlin)
  • 12/2012 – 02/2013: Intern at Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department of Horticultural Engineering
  • 11/2012:  Dipl.-Ing., Technische Universität Berlin (Thesis: Processing of legumes – The influence of high isostatic pressure, pulsed electric fields and high temperature on the properties of pea flour and on yield and structure of soluble pea proteins (magna cum laude))
  • 03/2012 – 11/2012: Student assistant in the High pressure research and application group, emphasis on high pressure modification of proteins, Technische Universität Berlin, Department of Food Biotechnology and Food Process Engineering
  • 08/2011 –  07/2012: Student assistant with teaching responsibilities, Technische Universität Berlin, Department of Food Biotechnology and Food Process Engineering
  • 10/2006 - 11/2012:  Studies of Food Technology, emphasis on recovery of food ingredients, Technische Universität Berlin