Andrea Hoehnel

Andrea Hoehnel, MSc‌

PhD Student

T: 021 490 - 1449

E: andrea.hoehnel@umail.ucc.ie

Room: 307C

 

About

Andrea graduated in 2015 with a Master of Science degree in Food Chemistry from Dresden University of Technology, Germany. In her final thesis, she investigated the impact of glycosaminoglycans (natural constituents of the extracellular matrix in human tissues) and their impact on matrix-metalloproteinases (MMPs), which play an important role in wound healing. Practical work included the synthesis and fluorescence labelling of artificial extracellular matrices (aECMs) under sterile conditions, enzyme activity assays with fluorescence detection and biomolecular interaction analysis with a high-performance liquid flow system utilising surface plasmon resonance (SPR).

After her studies, she completed a one-year training in food legislation (legal assessment of foods, consumer goods and cosmetic products including food labelling, food safety and quality management) at the Health and Veterinary Research Institute of Saxony, Germany and graduated in 2016 with the title of State-Certified Food Chemist.

She first started working in University College Cork under the supervision of Prof Elke Arendt in 2016 as a researcher. She worked on several industrial projects in the field of bakery research and product development as well as HPLC/UPLC analysis of sugars, polyols, organic acids, amino acids and antifungal compounds in various cereal based matrices. In April 2018, she commenced her PhD on the topic of application of plant-proteins in cereal products.

 

Cereal and Beverage Science Research Group

School of Food & Nutritional Sciences, University College Cork, College Road, Cork Ireland

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