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Scientist > Dr Birgitta Zielbauer

Dr Birgitta Zielbauer

// studied physics at the University of Heidelberg and received her doctorate there in 2007 in the field of nanotechnology

// After two years as a visiting researcher in France, she has been a research assistant in the "Soft Matter Food Science" lab led by Professor Thomas Vilgis at the Max Planck Institute for Polymer Research in Mainz (Germany) since 2009

// Her activities focus in particular on using the methods of material analysis to conduct research into the physical foundations of the properties and structure of foodstuffs

// She also has lab management responsibilities and provides support for a wide range of experimental methods in food physics and chemistry at the MPI for Polymer Research in Mainz

Contact: laborundmore@succidia.de

From fat droplets in plant cells to novel foods

Functional nanoparticles - von Dr Birgitta Zielbauer, Prof. Behic Mert, Prof. Thomas Vilgis

Occurring naturally in oilseeds, oleosomes are particles with special properties. Depending on the plant ­variety, their size ranges from microns down into the nanoscale. These particles, with their protein-­functionalized surfaces, are structurally very stable indeed. This makes them ­relevant for fundamental ­research and pharmacology, and also for innovative ­applications in food science.