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Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV, Abteilung Verfahrensentwicklung Lebensmittel
Isabel Muranyi, born in 1984, received her bachelor's degree in nutritional sciences and her master's degree in biomedicine from the Technical University of Munich (TUM), Germany. From her subsequent postgraduate studies in analytics & spectroscopy at the University of Leipzig she graduated as a specialist engineer. At the same time Muranyi worked on her PhD in food chemistry, which she completed at TUM in 2017, investigating the physicochemical interactions of lupin proteins and their suitability as food ingredients at the Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany. Since 2017, Muranyi has been leading and working on research and development projects that focus on plant proteins at the Fraunhofer IVV.
Leitmotif
It all begins with planting a seed.
Activities
In addition to research, Dr. Isabel Muranyi is interested in reviewing and writing scientific articles. She was a freelance editor for the engineering and science supplement of the magazine “Verpackungsrundschau” for almost four years until it was discontinued in 2019, and she is a reviewer of publications for specialist journals. From 2017 to 2021 she was responsible at the Fraunhofer IVV for coordinating research activities together with its research partner ITAL in Brazil. She is currently supervising a doctorate about pea proteins and, as the Equal Rights Officer at Fraunhofer IVV, is committed to gender equality.
Focus
The focus of Dr. Isabel Muranyi's scientific work is on protein-protein interactions, the interaction of proteins with food and antinutritional ingredients. Muranyi uses mainly aqueous but also dry fractionation methods to achieve specific functional, chemical, physical-textural and sensory properties of food ingredients and the food products from them. In her research, Muranyi focuses on legumes (especially lupin, soybean, pea, faba bean), pseudocereals (especially amaranth, quinoa, buckwheat), oil plants (especially sunflower, macauba palm fruit) and alternative protein sources (mycoproteins).
Methods
Protein-rich “mycoprotein” is a sustainable and biological food ingredient obtained by targeted fermentation of a starter culture. Particularly its intrinsic fiber structure makes it worth (…)
Sunflowers are grown primarily to produce vegetable oil. What remains after producing sunflower oil is a press cake which, despite its high nutritional value, is generally used only as (…)
Vegetable proteins replace petroleum-based raw materials
Just like cellulose, lignin and fats, proteins are renewable raw materials. Their potential for the chemical industry remains largely untapped. Research teams at the Fraunhofer Institute for Process Engineering and Packaging IVV are collaborating with partners to change all this, the idea b ... more
According to a study by the environmental organization WWF Germany, ten million metric tons of food are thrown in the garbage every year in Germany despite still being edible. A mobile food scanner will allow consumers and supermarket operators in the future to test whether food items have ... more
Is there something up with stinky inflatable pool toys?
Inflatable toys and swimming aids, like bathing rings and arm bands, often have a distinctive smell which could indicate that they contain a range of potentially hazardous substances. Some of these compounds, which include carbonyl compounds, cyclohexanone, phenol and isophorone, might be c ... more
Food ingredients from sunflowers
Sunflowers are grown primarily to produce vegetable oil. What remains after producing sunflower oil is a press cake which, despite its high nutritional value, is generally used only as animal feed. An innovative development process as part of the “SmartProSun” project has aimed to increase ... more
Protein-rich meat alternatives made from fungi
Protein-rich “mycoprotein” is a sustainable and biological food ingredient obtained by targeted fermentation of a starter culture. Particularly its intrinsic fiber structure makes it worth investigating whether mycoprotein is suitable for producing low-processed alternatives to meat. more
Oligomers in polyester-based food packaging
For several decades, food packaging has made handling food easier and helped to maintain its quality. Plastic packaging possesses the advantage that it is light and flexible, with a vast variety of polymer modifications allowing a wide range of usages. more
Maria Hoppe, born in 1987, studied chemistry from 2007 to 2013 at the Free University of Berlin and the University of Amsterdam. From 2013 to 2018 she was a PhD student at the Fraunhofer Institute for Process Engineering and Packaging IVV in the department Product Safety and Analytics. In 2 ... more
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