Dreidoppel launches a new cooperation project with The Hochschule Niederrhein.
In a long-standing partnership, Dreidoppel and the Faculty of Food and Nutritional Sciences at The Hochschule Niederrhein will cooperate on a new project as part of a federal funding program to give young specialists the opportunity to qualify for a professorship.
Ms. Christine Stübner, who has already worked in basic flavor research and flavor analysis, will have the opportunity to gain experience in teaching education at the university and in application-oriented research work at Dreidoppel for three years from 2024.
The research work at Dreidoppel will focus on the implementation of GC olfactometry in the flavor development process.
"The project is a real win-win situation for Ms. Stübner, The Hochschule Niederrhein and ultimately for Dreidoppel. I am sure that it will strengthen our expertise in the development of sweet and fruity flavors." Herbert Wintoch, Dreidoppel, Head of R&D.
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