Young EFFoST is managed by the Young EFFoST Council consisting of early-career, active food scientists and professionals from different European countries.
The Young EFFoST Council
Felix Schottroff – Young EFFoST Chair
Felix Schottroff is a Post-Doc at the Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna and head of the BOKU Core Facility Food & Bio Processing. Felix received his PhD in January 2020, with his thesis on “Tailoring electrotechnologies for microbial inactivation in food and bioprocess engineering – Inactivation mechanisms, processing concepts, and equipment design”. In his current research, Felix focusses on various novel and non-thermal technologies for microbial inactivation, taking into account inactivation mechanisms, product quality, process and equipment design. Felix has scientific and practical experience from a variety of industry as well as research projects and has a strong passion for topics at the interface of microbiology and process engineering.
Thomas Fauster- Young EFFoST secretary
Thomas Fauster is a PhD candidate at the University of Natural Resources and Life Sciences (BOKU) in Vienna. His PhD focus is the application of pulsed electric field pre-treatment of plant tissue to improve relevant processes in industrial settings. Thomas Fauster combines years of experience as a vintner with his extensive academic background in the industrial processing of fruit and vegetables at the Institute of Food Technology, where he has supervised numerous projects.
Jessica Genovese – Newsletter management
Jessica Genovese is a PhD candidate at University of Bologna, Department of Agricultural and Food Science (DISTAL). She received her BSc in Food Science and Technology from the University of Catania in 2011, focusing on the study of enzymatic browning in vegetable and animal tissues. In 2013, she completed her MSc in Food Science and Technology at the University of Bologna, presenting her dissertation on the influence of fruit ripening stages on the production of minimally processed fruits. After a period of work as a Food Technologist in the food industry, she started a 2-year period as a research fellow at the University of Bologna. In 2019, she started her PhD researching the application and optimisation of pulsed electric fields treatments in food processing, with a primary focus on increasing the velocity of mass transfers and the production of functional food.
Cinzia Mannozzi – Social media management
Cinzia Mannozzi is a Post-Doc at Polytechnic University of Marche, Department of Agricultural, Food and Environmental Sciences. She received a PhD degree in Agricultural, Environmental and Food Science and Technology from the University of Bologna in 2019. Her PhD research project dealt with the identification and development of innovative technologies for transformation/processing (eg. pulsed electric field, ohmic heating, vacuum impregnation, high pressure of homogenization) and packaging (edible coatings) of different types of plant-based products in order to maintain and/or increase their quality and stability. In 2019, she started her Post-Doc position working on the VEGGIE-MED-CHEESES project researching and studying the technological characteristics of vegetable coagulants for the production of new high-value Mediterranean cheeses.
Sara Bußler – Working groups
Sara Bußler is a Post-Doc in Food Technology. As a PhD student at the Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) and the Technische Universität Berlin, her research focus was on the influence of cold atmospheric pressure plasma on techno-functional properties along the value-added chain of various animal and plant-related foods, especially in the targeted modification of proteins from alternative sources such as legumes and edible insects. Since 2017, her research aims at developing innovative approaches enabling the targeted modification of specific food ingredient properties with the intention to implement sustainable, product-specific and bio-efficient technology strategies which allow losses to be reduced and processes to be more energy-efficient, resource-saving, and economical.
Christina Dietz – Membership management & Communication
Christina Dietz is a Sensory and Brewing Science PhD student at the University of Nottingham (UK). She received a Bachelor’s degree in Food Management from Weihenstephan-Triesdorf University of Applied Sciences in Germany and a Master’s degree in Food Technology from Wageningen University in The Netherlands. Since February 2017, Christina is working on an industry-funded PhD project called Totally Natural Solutions Ltd. This project focuses on multimodal stimuli in hop components such as hop essential oils and supercritical CO₂ hop oil fractions to be used as clean label flavouring preparations contributing to olfactory, gustatory, and trigeminal sensations in beer.