Chair holder

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

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Visiting address:

Hauptgebäude ZIN, room 09 Bergstr. 120

01069 Dresden

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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

2025

Gelation of Soluble and Insoluble Pea Protein Fractions induced by Microbial TransglutaminaseKöster, E. & Wagemans, A. M., 7 Jul 2025Research output: Contribution to conferences > Poster
Development of a chromatographic profiling method for the analysis of heteroexopolysaccharides in yoghurtFurch, A., Nachtigall, C., Wagemans, A. M., Rohm, H., Jaros, D. & Wefers, D., 3 Jun 2025Research output: Contribution to conferences > Poster
Physico-chemical characterization of ten commercial pea protein isolatesSchumacher, T., Steinmacher, T., Köster, E., Wagemans, A., Weiss, J. & Gibis, M., May 2025, In: Food hydrocolloids. 162, 110996Electronic (full-text) versionResearch output: Contribution to journal > Research article
Conceptual Development of a Standardized Method Catalog for Characterization of Cleaning-Relevant Properties in the Food IndustryKricke, S., Helbig, M., Hovorka, K., Zahn, S., Wagemans, A. M., Majschak, J. & Köhler, H., 25 Mar 2025Research output: Contribution to conferences > Poster
Conceptual Development of a Standardized Method Catalog for Characterization of Cleaning-Relevant Properties in the Food IndustryKricke, S., Helbig, M., Hovorka, K., Zahn, S., Wagemans, A. M., Majschak, J. & Köhler, H., 25 Mar 2025, Fouling and Cleaning in Food Processing 2025 Proceedings Part 1 . Dresden, Germany, p. 513 - 522Research output: Contribution to book/conference proceedings/anthology/report > Conference contribution
Multi-scale approach: Structure–texture relationship of meat and meat analoguesWilhelm, E. I., Fritzsche, L., Hundschell, C. S., Vilgis, T. A., Schmelzeisen, D. O. & Wagemans, A. M., 1 Jan 2025, In: Physics of fluids. 37, 1, 017171Electronic (full-text) versionResearch output: Contribution to journal > Research article

2024

Whey protein particles produced by electrosprayingChatzitaki, A., Wagemans, A. M., Lazaridou, A., Vizirianakis, I. S., Fatouros, D. G. & Moschakis, T., Jul 2024, In: Food hydrocolloids. 152, 109885Electronic (full-text) versionResearch output: Contribution to journal > Research article
Phase behaviour and structure formation of alginate-gelatin composite gelsBäther, S., Seibt, J., Hundschell, C., Bonilla, J., Clausen, M. & Wagemans, A., Apr 2024, In: Food hydrocolloids. 149, 109538Electronic (full-text) versionResearch output: Contribution to journal > Research article
Clarifying the deformation behaviour of meat and meat analoguesWilhelm, E. I., Schmelzeisen, D. O. & Wagemans, A. M., 2024Research output: Contribution to conferences > Presentation slides
Eier- und EiproduktalternativenMcClements, D. J., Grossmann, L. & Wagemans, A. M., 2024, Pflanzliche Lebensmittelalternativen: Eigenschaften, Formulierung, Verarbeitungsmethoden und Herstellung. p. 379–432Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Chapter in book/Anthology/Report