Laura Herz
Angestellt, Junior Research assistant, Nestlé Suisse S.A.
Abschluss: Master of Science, University of Hohenheim
Lausanne, Schweiz
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Berufserfahrung von Laura Herz
Bis heute 4 Jahre und 8 Monate, seit Nov. 2019
Junior Research assistant
Nestlé Suisse S.A.
Research and product development with plant proteins.
1 Jahr, Jan. 2018 - Dez. 2018
EIT Food Innovation Project
University of Hohenheim
Winner of the first prize in the competition "Tasty macronutrients – How to best use novel plant protein-carbohydrate based ingredients in Food" with "BeVigo". Development of a high protein drink based on plant and milk proteins prototype production package development business and marketing plan
2 Monate, Sep. 2017 - Okt. 2017
Student assistant, Food Physics and Meat Science
University of Hohenheim
Assistance with the conduction of sensory tests of microalgae products.
6 Monate, Sep. 2015 - Feb. 2016
Internship, Group Research and Development
Sachsenmilch Leppersdorf GmbH
Department for milk & whey ingredients Support in industrial scale trials with drying systems Planning and implementation of innovation projects in the lab scale.
Ausbildung von Laura Herz
6 Monate, Jan. 2018 - Juni 2018
Food science
Fédération universitaire et polytechnique de Lille
Classes in the master course "Food Science" in French and English language
3 Jahre, Okt. 2016 - Sep. 2019
Food Science and Engineering
University of Hohenheim
Master Thesis: Development of plant based sliced bacon analogues containing texturized plant proteins and vegetable fat-mimetics. Final grade 1.7 (on a scale from 1 (very good) to 5 (failed))
4 Jahre, Okt. 2012 - Sep. 2016
Lebensmittelwissenschaft und Biotechnologie
University of Hohenheim
Bachelor Thesis: Pectin as structure modulator to produce spreadable emulsion-type sausages – „Brühwurst aus der Tube”. Final grade 2.1 (on a scale from 1 (very good) to 5 (failed))
Sprachen
Deutsch
Muttersprache
Französisch
Fließend
Englisch
Fließend
Italienisch
Gut