Ulrike Böcker
PhD
Principal Engineer
Degrees: Ph.D. Norwegian University of Life Sciences, 2008 M.Sc. (Diplom) Food Science and Technology from the University of Hohenheim in Stuttgart, Germany (2003) Research experience & interests: My main field of interest is vibrational spectroscopy in particular FT-IR spectroscopy. FT-IR microspectroscopy in combination with histology and application of FT-IR microspectroscopy to investigate the effect of food manufacturing processes on muscle foods, primarily on muscle proteins have been the focus of my Ph.D. work. Furthermore, I have in-depth experiences ranging from FT-IR as a high-throughput method for characterization of microorganisms to enzymatic protein hydrolysis and related product characterization as well as baking quality and gluten quality of wheat. In addition, my work with spectroscopic data requires the use of multivariate methods, e.g. for integrating spectroscopic data with other types of information.
In addition, my work with spectroscopic data requires the use multivariate methods, e.g. for integrating spectroscopic data with other types of information.
