Marcus Schmidt

Dr. Marcus Schmidt studied at the Technical University of Dresden, graduating as a food chemist. He conducted research on bio-preservation of cereals and cereal products with a PhD in Food Science and Technology at University College Cork (UCC), Ireland under supervision of Prof. Elke Arendt. Since 2020, he is working at the Max Rubner-Institut in the Department for Safety and Quality of Cereals as head of the research group for carbohydrate analysis. Current work topics include FODMAP (fermentable oligo-, di- and monosaccharides, as well as polyols) and health promoting cereal products, using beta-glucans.