プロフィール詳細

プロジェクトを作成

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Dr. Sorelle N.に依頼

Germany

Passionate Beverage and Food Developer | Flavors & Aroma | Vegan | R&D | Fermentation | Microbiology | Screening Tests |

プロフィール概要

I am a very determined and result-oriented Food Developer and Scientist, with over 5 years in industrial development and more than than 9 years of interdisciplinary research experience, evidenced by 8 first-author publications. My primary background is in Food Technology and Product development with focus on Beverages. ♦ Excellent team player and problem solver with strong collaborative skills developed while working with research professionals in academia, as well as in industry on collaborative projects which results to date in 8 publications. As example, I worked successfully during my PhD on 3 differents industrial projects beside my own doctoral project with renown companies like Carlsberg Group, Döhler GmbH,, Bühler etc.. ♦ Outstanding easy-integration abilities in multicultural environments, by having lived and successfully worked with different nationalities and speaking 5 languages (English, German, Italian, French and Yemba) ♦ Experienced communicator, with excellent written and oral communication skills, evidenced by 3 oral talks given at international and national conferences engaging a 200+ audience respectively.

専門分野

• ★ Product Development
• ☆ Natural Product Chemistry
• ☆ Food Science
• ☆ Flavor & Fragrance Chemistry
• ☆ Vegetarian & Vegan Nutrition
• ☆ Food & Beverage Development
• ☆ Microbial Fermentation
• ☆ Viticulture & Enology/Wine Production
• ☆ Sensory Studies

サービス

• Writing
• Research
• Consulting
• Data & AI
• Product Development

Writing Technical Writing, Copywriting

Research Market Research, Feasibility Study, Gap Analysis, Gray Literature Search, Systematic Literature Review

Consulting Regulatory Consulting

Data & AI Statistical Analysis

Product Development Formulation, Stability/Shelf Life Testing, Product Validation, Manufacturing, Concept Development, Prototyping

職務経験

R&D Developer Cereals and pulses

Doehler GmbH

11月 2019 - 1月 2021

Beverage Developer & Application

Doehler GmbH

3月 2018 - 11月 2019

Research Associate

Technische Universität München

10月 2012 - 2月 2018

Research Assistent

Technical University Munich

10月 2012 - 6月 2017

学歴

Ph.D (Chair for Brewing and Beverage Technology)

Technical University Munich

10月 2012 - 現在

PhD (Food Engineering)

Technische Universität München, Chair for Brewing and Beverage Technology

10月 2012 - 8月 2018

MSc. in Biochemistry - Nutrition and Food Safety

Université de Dschang

10月 2006 - 5月 2008

BSc in Food Technology

Université de Dschang

10月 2003 - 6月 2006

認定資格

• 認定資格の詳細は未入力です。

出版物

JOURNAL ARTICLE

Sorelle Dongmo Nsogning, Hubert Kollmannsberger, Susann Fischer, Thomas Becker(2018). Exploration of high-gravity fermentation to improve lactic acid bacteria performance and consumer's acceptance of malt wort-fermented beverages . International Journal of Food Science & Technology. Wiley

5. Fritsch, C., Nsogning Dongmo, S., Sacher, B., Becker, T., Osen R. (2017). Development of a high-protein plant-based beverage by using an innovative combination of mashing and fermentation. AgroFood Industry Hi-Tech, 28, 40-44.

Nsogning Dongmo, S., Procopio, S., Sacher, B. & Becker, T. (2016). Flavor of lactic acid fermented malt based beverages: Current status and perspectives. Trends in Food Science & Technology, 54, 37-51 .

Nsogning Dongmo, S., Sacher, B., Kollmannsberger, H. & Becker, T. (2017). Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains. Food Chemistry, 229, 565-573 .

6. Nsogning Dongmo, S., Merz, A., Schönenberg, S., Zarnkow, M., Becker, T. (2015). Use of exogenous enzymes and process management to improve the shelf life of the traditional opaque beer. Journal of the American Society of Brewing Chemists, 73, 22-28 .

7. Nsogning Dongmo, S., Womeni, H.M., Mbiapo Tchouanguep, F., Linder, M., Fanni, J., Zarnkow, M., Becker, T. (2014). Cooking and drying process optimization of Shea (Butyrospermum parkii) butter. Czech Journal of Food Science, 32, 578-584.

8. Nsogning Dongmo, S., Niebauer, S., Zarnkow, M., Becker, T. (2012). Different influences on lautering performance and wort quality attributes when brewing with 100% unmalted barley. Brewing Science, 55-64.

Investigating on the fermentation behavior of six lactic acid bacteria strains in barley malt wort reveals limitation in key amino acids and buffer capacity. Food Microbiology.