Theresa Böck, MSc
T: 021 490 - 1449
Theresa graduated from the University of Natural Resources and Life Sciences (Boku) Vienna with a degree in Food Science and Technology in 2018. For her Master’s thesis, she studied the nutritional properties of European oat varieties under the supervision of Prof. Regine Schönlechner.
After working as quality manager and product developer in the private industry, her passion for food research brought her to UCC in 2020 where she enrolled in a PhD program supervised by Prof. Elke Arendt. As part of the SMART protein project, her research is focused on the functionality of cereal and pulse proteins in plant-based protein-rich food and beverage prototypes.