Academic Career and Research Areas
Prof. Weisz’s research focuses on the extraction, characterisation and modification of plant proteins with tailored functional properites. These include nutritional, sensory and technofunctional characteristics that are important for subsequent use in foods (e.g. milk and meat alternatives). Modification processes can be used to improve these functions, for example by removing anti-nutritive substances.
Prof. Weisz studied food technology at the University of Hohenheim and specialised in plant food technology during her doctorate. She started working with plant proteins at the Fraunhofer IVV in 2007 and held various positions there, most recently as the Head of the Food Process Development Department. In 2020 Prof. Weisz was appointed as the professor of Food Sciences at the University of Bonn and she held this post for almost three years, before taking on the role of Professor of Plant Proteins and Nutrition at the TUM in October 2023.
AWARDS
- Award for good teaching ability by the University of Bonn (2023)
- Fraunhofer Talenta Excellence Grant (2019 – 2021)
- Award for good teaching ability by the University of Applied Sciences Weihenstephan-Triesdorf (2017)
- Jochen-Stephan Preis University of Hohenheim (2006)
- Scholarship from the Landesgraduiertenförderung Baden-Württemberg (2004 – 2006)
KEY PUBLICATIONS
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Wintersohle, C., Kracke, I., Ignatzy, L.M., Etzbach, L., Schweiggert-Weisz, U. (2023) Physiochemical and chemical properties of mung bean protein isolate affected by the isolation process. Current Research in Food Science, 7, 100582.
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Schweiggert-Weisz, U., Eisner, P., Bader-Mittermaier, S., Osen, R. (2020) Food proteins from plants and fungi. Current Opinion in Food Science, 32, 156.
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García Arteaga, V., Apéstegui Guardia, M., Murayni, I., Eisner, P., Schweiggert-Weisz, U. (2020) Effect of enzymatic hydrolysis on molecular weight distribution, technofunctional properties and sensory perception of pea protein isolates. Innovative Food Science and Emerging Technologies, 65, 102449.
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Osen, R., Toelstede, S., Wild, F., Eisner, P., Schweiggert-Weisz, U. (2014) High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties. Journal of Food Engineering, 127, 67.
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- Meinlschmidt, P., Sussmann, D., Schweiggert-Weisz, U., Eisner, P. (2016) Enzymatic treatment of soy protein isolates: Effects on the potential allergenicity, technofunctionality and sensory properties. Food Science and Nutrition, 4, 11.
