It is summer semester 2017 and we would like to introduce our new students and their thesis projects. It is getting berry-licious with Pia, smoothie-juicy with Carl, onion-weepy with Joanna and at summers end we will need someone who can serve a nice sausage and beer to Bernard’s sauerkraut!
Under our guidance and supervision, each student works on a PEF-related project that counts as their bachelor or masters thesis, while adding to our cumulative knowledge bank here at Elea.

Hi, my name is Joanna and I am 25 years old. I am studying the Master of Science in Nutrition at Justus-Liebig University in Gießen, Germany. For the next six months, I am here at Elea for working on my practical master thesis, which is dealing with the influence of PEF-pretreatment and various drying profiles on the quality of dried onions. Even if the cutting of the onions is accompanied by one or another tear, I already feel comfortable and like my topic, the practical work and most of all the friendly Elea-Team.

Hello, I am Bernard, I am currently studying Bioengineering in Agriculture and Food Industry (B.Sc.) at the University of Applied Science of Osnabrück, Germany. I am completing my Bachelor thesis here at Elea, in which I will investigate the influence of the Pulsed Electric Field technology on the cabbage mashing time prior to sauerkraut fermentation. I am enjoying to work in a such young and international team.

Hi, I’m Carl. Right now, I’m doing my Master degree in Beverage Technology at the University of Applied Sciences in Gießen, Germany. During studies, I absolved internships in several companies of the beverage and food industry. In the context of my master thesis project I will compare Pulsed Electric Fields as a non-thermal technology for preservation with conventional pasteurisation and high pressure processing on selected characteristics of fruit juice.

I’m Pia and I’m studying Food Sciences at the Rhine-Waal University of Applied Sciences, Germany. I’m joining the Elea-team for writing my master thesis. My topic is the improvement of the freeze-drying process of strawberries by previous Pulsed Electric Field treatment. Therefore, the drying time and quality aspects such as colour, rehydration and shrinkage is in my focus.