Magdalena Krause

Magdalena Krause, MSc

PhD Student

T: 021 490 - 1449


Room: 307C



Magdalena graduated in 2019 with a Master of Science degree in Food Chemistry from Dresden University of Technology, Germany. In her final thesis, she developed an HPLC-DAD-ELSD method for the determination of bioactive compounds in Yerba Mate and mate-based beverages. During her studies she spent six months as a Research Intern at the Universidad Nacional de Colombia, Medellin working on supercritical fluid extraction of polyphenols from Colombian blueberries.

After her studies, Magdalena worked  in an industrial bakery for one year before 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 Chemical and Veterinary Investigation Office, Stuttgart, Germany and graduated in 2021 with the title of State-Certified Food Chemist.

Magdalena is a PhD candidate under the supervision of Prof. Dr. Elke Arendt. As part of the SMART PROTEIN project, her research focuses on carbohydrates from side streams of plant-based protein productions.

Cereal and Beverage Science Research Group

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