FHWN campus wieselburg 01 shooting pletterbauer 2021 web

Kathrin Heim

BA MA
Kathrin heim

Kathrin Heim

BA MA

Position

Lecturer / Researcher Department of Food Science

Location

Campus Wieselburg
Zeiselgraben 4
3250 Wieselburg
Kathrin heim

Research Activities

  • o.leaves

    The project aims to identify potential uses for olive leaves that are produced as harvest waste.

  • o.leaves

    The project aims to identify potential uses for olive leaves that are produced as harvest waste.

  • Cleaner Meat

    Sensory analysis of salt- and nitrite-reduced meat products

  • SusFoMa

    Sustainable Transformation of Food Byproducts into processable Materials

  • Wissenschaft trifft Schule – Climate-friendly food

    Facing the considerable impact of the food market on global warming, the project examines prevailing consumption barriers for climate-friendly products and develops concrete practical measures for the development, positioning and marketing of climate-friendly food products.

  • Schnellmethoden Vergleich

    Sensory rapid methods are relatively new methods, which promise an increase in efficiency, especially for small and medium-sized companies, through cost reduction and time savings. For this reason, the present project aims to comprehensively compare the rapid methods CATA and napping with one another.

  • Methodenforschung Napping

    Sensory rapid methods (napping) are relatively young methods, with the number of subjects required for such methods being largely unexplored. For this reason, the present project pursues the objective of determining the optimal number of subjects for the method of nappings.