Kathrin Heim

Research Activities

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.
Climate-friendly food consumption
Against the background of the remarkable effects of the food market on global warming, the project investigates prevailing consumption barriers for climate-friendly products and derives concrete measures for the development, positioning and marketing of climate-friendly food products.
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.

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