Sarah Joestl

Sarah Joestl successfully completed her Master of science degree in food chemistry studied at the Technical University of Munich in 2019. She wrote her master's thesis on “α-amylase/trypsin-inhibitors in processed and unprocessed foods made of wheat, barley and rye” at the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB @TUM). The master’s thesis was awarded two prizes, the Silesia-Clemens Hanke Master of Science prize for the best master’s thesis in the field of food chemistry at the Technical University of Munich (2019) and the 1st prize of the WIG Studienpreis for the best bachelor’s and master’s theses related to grains or bakery technology (2020).

She subsequently started her PhD at the Leibniz-LSB @TUM in June 2019, where she is developing methods for the analysis of α-amylase/trypsin-inhibitors in processed foods. In January 2021, she joined the research group of her supervisor Prof. Dr. Katharina Scherf at the Institute of Applied Biosciences, Department of Bioactive and Functional Food Chemistry at the Karlsruhe Institute of Technology to continue her PhD.