Fighting the coronavirus has changed the way the international scientific community works together and intensified collaboration. Dr. Andrea Thorn leads an international research group at Universität Hamburg that is improving molecular models from across the world to enable the development ... more
Luise Herrmann graduated in food chemistry from the University of Hamburg in 2010. Her Diplom thesis investigated the use of protein patterns to differentiate between wheat and spelt samples. Following graduation, she divided work in her practical year between Nantes (France) and Hamburg. Since May 2011, she has been studying for her doctoral degree at the University of Hamburg's Institute for Food Chemistry. Her work focuses on verifying the authenticity of cocoa varieties, and designing DNA-based methods to differentiate between the fine/flavour cocoa Arriba and the bulk cocoa CCN 51.