Magdalena Krause

Magdalena Krause currently is a PhD candidate in the group of Elke Arendt at University College Cork in Ireland. Her research focuses on plant-based protein ingredients and the valorisation of side streams of plant-based protein productions. She graduated in 2019 with a Master of Science degree in Food Chemistry from Dresden University of Technology, Germany. After working in the food industry and acquiring the title of State-Certified Food Chemist in a one-year training in food legislation, she started working on her PhD in June 2021.