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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 

 

Honours and Recognitions

  • 07/2020: Travel Grant of the Leibniz Research Alliance ‘Sustainable Food Production and Healthy Nutrition`s’ (LRA FN) joint project ‘Protein Paradoxes’ to attend the 34th International Conference of Food Science and Technology (EFFoST)
  • 04/2020: Top cited article ‘Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvae’ of the multidisciplinary Open Access Journal Heliyon: https://www.sciencedirect.com/journal/heliyon
  • 02/2020: PKP*2019 (Potsdamer Kongresspreis) as member of the organizing committee of the INSECTA2019 International Conference in Potsdam, Germany
  • 01/2019: Award of the Bäcker-Innung Berlin for the bachelor thesis ‘Influence of drying on the extraction of different biopolymers from insect meal on the example of crickets (Acheta domesticus)’ prepared by Nastasja Gärtner, visiting bachelor student at ATB from University of Applied Sciences Berlin, Germany
  • 01/2018: Travel grant for attending the 12th European PhD Workshop on Food Engineering and Technology organized by the Section on Food of the European Federation of Chemical Engineering (EFCE) in cooperation with the European Federation of Food Science and Technology (EFFoST) and Technical University of Munich, Food and Bioprocess Engineering, 17-18 April 2018, Freising, Germany
  • 09/2015: 1st prize “Best Oral Presenter Award”, 9th CIGR Section VI International Technical Symposium, 16-20 November 2015, Auckland, New Zealand
  • 05/2015: Travel grant for 3rd Training School of BacFoodNet on (Novel) physical intervention technologies for controlling food stability, Grant for teaching and research activities, COST Action FA1202, University of Malta
  • 05/2015: Travel grant of the GDCh for attending the 44. Deutscher Lebensmittel-chemikertag 2015, Karlsruhe, Germany
  • 09/2014 1st prize of the “GNT Young Scientist Award” presented at the Annual Meeting of the European Federation of Food Science & Technology (EFFoST) 2014 in Uppsala, Sweden
  • 09/2013: 1st prize of the “BSc/MSc Student of the Year Award 2013” presented at the Annual Meeting of the European Federation of Food Science & Technology (EFFoST) 2013 in Bologna, Italy