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Luise Herrmann

Universität Hamburg

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. 

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    Prof. Dr. Markus Fischer

    Markus Fischer studied food chemistry at Munich Technical University (TUM), ­receiving his doctoral degree in 1997 in ­molecular biology/protein chemistry. In 2003, he completed his habilitation in the departments of food chemistry and biochemistry. Director of the Institute for Food Chemis ... more

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