Chair holder

Prof. Dr. rer. nat. Anja Maria Wagemans (geb. Oechsle)

Send email

work

Visiting address:

Hauptgebäude ZIN, room 09 Bergstr. 120

01069 Dresden

work Tel.

Contact via sectretary: Heike Pfennig

Details

Academic Education

2015	PhD in Food Material Sciences at the University of Hohenheim; Dissertation title: Formulation, Extrusion and Application of Beef and Chicken Collagen Gels
2010 - 2011	Diploma thesis at the University of Massachusetts, Amherst, USA, Department of Food Science
2006 - 2012	Study of Food Technology (Dipl.-LM-Ing.) at the University of Hohenheim

Employments

since March 2024	Professor at the Chair of Food Engineering (W3) at the Technical University of Dresden
2023 - 2024	Junior Professor (W1 with Tenure Track) in Food Biosciences at the Technical University of Berlin
2017 - 2023	Junior Professor (W1) for Food Colloids at the Technical University of Berlin
2016 - 2017	Research Associate at the Chair of Food Technology and Materials Science at the Technical University of Berlin
2015 - 2016	Guest scientist at Wageningen University, NL, Department of Physics and Physical Chemistry of Foods
2012 - 2015	Research Associate at the Chair of Food Physics and Meat Technology at the University of Hohenheim

Memberships and Editorial Activities

Lead of the working group Junge Rheologie (djR) of the Deutsche
Rheologische Gesellschaft (DRG) e.V.
Frauenbeirat and AG Frauenförderplan, TU Berlin
Guest Editor in Gels: Recent Advances in Food Colloids

Awards

Berlin Science Prize (Young Researcher Award) 2022
Young Researcher Award – Teaching Category (Faculty of Process Sciences, TU Berlin) 2020
Teaching Excellence Award (Faculty of Process Sciences, TU Berlin) 2019

Research

Research focus: Structure formation of alternative plant and microbiological biopolymers in food technology processes for the development of innovative and sustainable food products
FEI/IGF project: Combinatorial solidification approaches for the production of high-quality plant protein-based foods (01IF22862N, 2023 - 2025)
FEI/IGF project: Extruded and 3D-printed vegan support structures for cultured meat (01IF22232N, 2022 - 2025)
FEI/IGF project: Optimization of structure formation in mixed plant protein gels (01IF22270N, 2022 - 2025)
Veganz Group AG: Textured meat substitute products based on soy and pea protein (2021 - 2022)
Project Structural functionalities and phase behavior of alginate-protein-systems (2019 - 2022)
Gelita AG: Functionalization of animal proteins using transglutaminase (2018 - 2020)
DFG priority program SPP 1934 Dispersity, structure and phase changes of proteins and bio agglomerates in biotechnological processes; subproject: Impact and control of mechanical stress on protein structures during formulation in premix-emulsification (2016 - 2023)

Publications

46 Entries

2024

Eigenschaften und Extraktion pflanzlicher InhaltsstoffeMcClements, D. J., Grossmann, L. & Wagemans, A. M., 2024, Pflanzliche Lebensmittelalternativen: Eigenschaften, Formulierung, Verarbeitungsmethoden und Herstellung. p. 25–98Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Chapter in book/Anthology/Report
Erfolgreiche Umstellung auf eine pflanzliche ErnährungMcClements, D. J., Grossmann, L. & Wagemans, A. M., 2024, Pflanzliche Lebensmittelalternativen: Eigenschaften, Formulierung, Verarbeitungsmethoden und Herstellung. p. 579–591Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Chapter in book/Anthology/Report
Ernährungs- und Gesundheitsaspekte pflanzlicher LebensmittelalternativenMcClements, D. J., Grossmann, L. & Wagemans, A. M., 2024, Pflanzliche Lebensmittelalternativen: Eigenschaften, Formulierung, Verarbeitungsmethoden und Herstellung. p. 251–315Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Chapter in book/Anthology/Report
Fleisch- und FischalternativenMcClements, D. J., Grossmann, L. & Wagemans, A. M., 2024, Pflanzliche Lebensmittelalternativen: Eigenschaften, Formulierung, Verarbeitungsmethoden und Herstellung. p. 317–378Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Chapter in book/Anthology/Report
Impact of the Mechanical Stress and Stress Residence Time on Proteins in Emulsion Formulation Within the Premix Membrane EmulsificationHeyse, A., Giefer, P., Bäther, S., Kieserling, H., Wollborn, T., Wagemans, A. M., Fritsching, U. & 1 others, 2024, Dispersity, Structure and Phase Changes of Proteins and Bio Agglomerates in Biotechnological Processes. p. 269–312, 44 p.Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Chapter in book/Anthology/Report
Milchproduktalternativen: Käse, Joghurt, Butter und EiscremeMcClements, D. J., Grossmann, L. & Wagemans, A. M., 2024, Pflanzliche Lebensmittelalternativen: Eigenschaften, Formulierung, Verarbeitungsmethoden und Herstellung. p. 493–577Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Chapter in book/Anthology/Report
Pflanzliche Lebensmittelalternativen: Eigenschaften, Formulierung, Verarbeitungsmethoden und HerstellungMcClements, D. J., Grossmann, L. & Wagemans, A. M., 2024, Springer Spektrum ChamElectronic (full-text) versionResearch output: Book/Report/Anthology > Monograph
Pflanzliche Lebensmittelalternativen auf dem VormarschMcClements, D. J., Grossmann, L. & Wagemans, A. M., 2024, Pflanzliche Lebensmittelalternativen: Eigenschaften, Formulierung, Verarbeitungsmethoden und Herstellung. p. 1–24Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Chapter in book/Anthology/Report
Pflanzliche Milch- und SahnealternativenMcClements, D. J., Grossmann, L. & Wagemans, A. M., 2024, Pflanzliche Lebensmittelalternativen: Eigenschaften, Formulierung, Verarbeitungsmethoden und Herstellung. p. 433–491Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Chapter in book/Anthology/Report
Physikochemische und sensorische Eigenschaften von pflanzlichen LebensmittelalternativenMcClements, D. J., Grossmann, L. & Wagemans, A. M., 2024, Pflanzliche Lebensmittelalternativen: Eigenschaften, Formulierung, Verarbeitungsmethoden und Herstellung. p. 171–249Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Chapter in book/Anthology/Report