Book a Scientist 2025, Leibniz-Gemeinschaft, online

Scherf, K. (Participant)
Di Pizio, A. (Participant)
Behrens, M. (Participant)
Lang, R. (Participant)

Food Biopolymer Chemistry
Molecular Modeling
Taste & Odor Systems Reception

Activity: Participating in or organizing an event › Participating in an event

Description

Experience science up close! The format is based on the principle of speed dating: one-on-one conversations on pre-determined topics take place online. Participants can choose their desired topic area and talk directly to an expert.

Prof. Dr. Katharina Scherf: Cereal proteins – from gluten to celiac disease
Learn more about the properties of gluten and its role in food production, as well as its effects on people with celiac disease.

Prof. Dr. Antonella Di Pizio: AI in food research
Let Prof. Di Pizio take you into the world of computer-assisted food research! Learn how artificial intelligence helps discover new flavors and aromas.

Period	3 Jun 2025
Event type	Public relations
Degree of Recognition	National