Inhalt des Dokuments
M.Sc. Maria Scharfe
- © Maria Scharfe
Technische Universität Berlin
Fakultät III
Institut für Lebensmitteltechnologie und -chemie
Lebensmittelverfahrenstechnik
Seestraße 13
13353 Berlin
Sekr. GG2
Tel.: +49 30 314 27588
Fax: +49 30 314 27557
E-Mail: maria.scharfe[at]tu-berlin.de
Research: Fat & Oils
- Oil structuring with plant based gelators (plant sterol/-ester,ethylcellulose)
- Influence of oil quality on gelation & gel properties
- Dielectric properties of fats and oils
- Tailoring and implementation of oil gels as an alternative to solid fats in food products
| MSc/BSc Thesis | Supervision Please do requests for BSc and MSc-Thesis 3 month in advance of your preferred start | Ongoing since 2016 |
|---|---|---|
| VL | Produktspezifische Herstellungsverfahren (MSc) Support | Since 2017 |
| PR | Mechanische Verfahren (BSc) Assistance lab courses | |
| PJ | Projekt Prozessingenieurswissenschaften Assistance lab courses |
| Since 11/2015 | Research Associate | TU Berlin, Food Process Engineering |
|---|---|---|
| 01/2015-07/2015 | Internship | Unilever AG |
| 07/2013 – 10/2015 | Student Assistant | TU Berlin, Food Process Engineering |
| 10/2012 – 02/2013 | Internship | Nordzucker AG |
| 03/2011 – 06/2013 | Student Assistant at Faculty Service Center | TU Berlin |
| 10/2009 – 010/2015 | Studies: Food Technology M.Sc. | TU Berlin |
Others:
- Extensive work in sugar research: internship at Nordzucker AG, master thesis and 2 years as a student assistant
- Expertise in sugar analysis, crystallization and color inclusion (beet and cane)
Awards:
- Award from "Verein Deutscher Zuckertechniker" for the publication "Color transfer into sucrose crystallized from mixed juices" in Sugar Industry (141, pp 97-104).
Publications:
- Schlumbach, K., Scharfe, M.; Flöter, E. (2016). Color transfer into sucrose crystallized from mixed juices. Sugar Industry, 141, 97-104.
Presentations & Posters:
- Schlumbach, K.; Scharfe, M.; Schwenkler, M; Rudolph, S.; Flöter, E. (24.03.2017): Erkenntnisse zum Farbeinbau während der Zuckerkristallisation aus gemischen (Rohr/Rübe) Säften. Hauptversammlung VDZ Nord - Werningerode.
- M. Scharfe, E. Flöter (07.11.2016): Untersuchungen zur Verwendung von Organogelen als Alternative zu SAFAs. NutriAct Jahrestreffen, DIfE Potsdam.
- M. Scharfe, T. Djike Kammegne, K. Lubosch, A. Wendt (18-21.09.2016): Replacing the conventional fat in ice cream by a structured oil matrix. 14th Euro Fed Lipid Congress, Ghent, Belgium.
- K. Schlumbach, A. Pautov, M. Scharfe, E. Flöter (13.05.2015): Color transfer into the sucrose crystallized from mixed juices. ESST Conference 2015 – Reims.
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