Susanne Struck

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Professor

Ostwestfalen-Lippe University of Applied Sciences and Arts

Germany

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About

Susanne Struck is a Professor at Ostwestfalen-Lippe University of Applied Sciences and Arts in Germany. Her research focuses on the sensory and technofunctional properties of plant-based ingredients, particularly sunflower and pumpkin seed press cakes, as well as the utilization of food by-products to enhance sustainability in the food system. Recent publications include studies on protein extraction, fermentation processes, and the impacts of green solvents on food composition.

Recent Grants

Grant: Close

FERBLEND - Fermentation-induced valorization of side stream blends from oilseed and dairy industry

Open Date: 2021-04-01

Close Date: 2024-03-01

Grant: Close

Berryplus - Wertsteigernde Aufarbeitung von Nebenprodukten der Johannisbeerverarbeitung

Open Date: 2019-11-01

Close Date: 2023-04-01

Grant: Close

BERRYPOM - Adding value to fruit processing waste: Innovative ways to incorporate fibres from berry pomace in baked and extruded cereal-based foods

Open Date: 2015-05-01

Close Date: 2017-10-01

Articles (10)

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2025

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2024

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2024

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2024

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2024

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2023

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2023

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2022

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2022

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2022

Collaborators (2)

STEFANO CATTANEO

Università degli Studi di Torino

ITALY

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Norbert Raak

Aarhus University

DENMARK

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Susanne Struck

Research Interests

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About

Recent Grants

Articles (10)

Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey

Dry fractionation of sunflower press cake as tool to improve its technofunctional properties

Low moisture texturised protein from sunﬂower press cake

High-pressure assisted protein isolation from pumpkin seed press cake

Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt

Green solvents for deoiling pumpkin and sunflower press cakes: impact on composition and technofunctional properties

Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads

Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system

Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality

Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties

Collaborators (2)

STEFANO CATTANEO

Norbert Raak

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