Appointments are assigned via salim.maachaoui(at)hsnr.de
Provide the following data: planned work, number of participants, date, start and end times
Put all participants in the Cc
If you cannot attend the appointment, sign out early

Sign in and out on lab day with Salim Maachaoui (O E15) or Silvia Kaluza (O E17).

Since 09/2020
Professor for Food Technology and Sensory Sciences at the Faculty of Food and Nutrition Sciences, Hochschule Niederrhein

07/2017 - 08/2020
Hochschule Niederrhein, Faculty of Food and Nutrition Sciences: teacher for special purposes, subject area Food Sensory Sciences and Product Development
Dreidoppel GmbH, Langenfeld: Head of the Sensory Evaluation Panel

07/2016 - 06/2017
Consultant in the field of innovation promotion at the Federal Office for Agriculture and Food

01/2015 - 08/2015
DAAD scholarship student at the University of Alberta in Edmonton, Canada
Research work on CO₂ extraction of bioactive substances from cranberry pomace

11/2008 - 11/2014 & 11/2015 - 06/2016
Research associate at the faculty of Molecular Food Technology at the Rheinische Friedrich-Wilhelms-University Bonn

Research topics include development and sensory evaluation of powdered products from plant purees and extracts; extraction, analysis and sensory evaluation of secondary plant compounds; taste masking of polyphenol-containing extracts by microencapsulation (FEI AiF 16014 N); extraction, processing and sensory analysis of polyphenols from food processing residues.

01/2009 - 02/2014
PhD at the Rheinische Friedrich-Wilhelms-University Bonn, Department of Food Technology and Food Biotechnology
Dissertation: "Investigation of the process for the production of a polyphenol preparation from residues of onion processing".

10/2002 - 06/2008
Studies of Food Technology at the Rheinische Friedrich-Wilhelms-University of Bonn, degree: Diplom-Ingenieurin (graduate engineer)

Kühn, S., Temelli, F.: Recovery of bioactive compounds from cranberry pomace using ternary mixtures of CO₂ + ethanol + water. The Journal of Supercritical Fluids (130), S. 147-155, 2017.

Kühn, S.; Temelli, F.: Recovery of bioactive compounds from cranberry pomace using CO₂ with cosolvent addition. 15^th European Meeting on Supercritical Fluids, Essen, 2016.

Kühn. S.; Wollseifen, R.; Schulze-Kaysers, N. et al.: Adsorption of flavonols from onion (Allium cepa L.) processing residues on a macroporous acrylic resin. Food Research International (65), S. 103-108, 2014.

Işık, N.; Alteheld, B.; Kühn, S. et al.: Polyphenol release from protein and polysaccharide embedded plant extracts during in vitro digestion. Food Research International (65), S. 109-114, 2014.

Kühn, S.: Untersuchung des Prozesses zur Herstellung eines Polyphenolpräparates aus Reststoffen der Zwiebelverarbeitung. Dissertation, Cuvillier Verlag, Göttingen, 2014.

Kühn, S.; Schulze-Kaysers, N.; Kunz, B.: Recovery of polyphenols from onion processing residues. 7^th World Congress on Polyphenols Applications, Bonn, 2013.

Kühn, S.; Schulze-Kaysers, N.; Kunz, B.: Gewinnung eines Polyphenolpräparates aus Reststoffen der Zwiebelverarbeitung. 41. Deutscher Lebensmittelchemikertag, Münster, 2012.

Kühn, S.; Wollseifen, R.; Schulze-Kaysers, N. et al.: Gewinnung polyphenolhaltiger Extrakte aus Apfeltrester und Zwiebelreststoffen zur Anreicherung von Lebensmitteln. 40. Deutscher Lebensmittelchemikertag, Halle, 2011.

Schulze-Kaysers, N.; Kühn, S.; Wollseifen, R. et al.: Geschmacksmaskierung von Polyphenolextrakten aus Apfeltrester und Zwiebelreststoffen mittels Mikroverkapselung. 40. Deutscher Lebensmittelchemikertag, Halle, 2011.

Kühn, S.; Schulze-Kaysers, N.; Wollseifen, R. et al.: Microencapsulation of a polyphenol extract derived from apple pomace for utilization as food additive. XIX. International Conference on Bioencapsulation, Amboise, Frankreich, 2011.