German-Finnish collaboration and nanoparticle interactions

Doctoral student Verena Wiedenmann from the Karlsruhe Institute of Technology and Max Rubner-Institut in Germany visits the Food Materials Science Research Group from August until mid-December 2018:

‘I am super happy that I had the opportunity to visit the gorgeous city of Helsinki along with learning from the expertise of the Food Materials Science Research Group and meeting all those nice people. I am a PhD-student from Germany and work on the interactions of solid lipid nanoparticles with protein and their influence on protein gel properties. At the University of Helsinki, I produced protein films with incorporated lipid nanoparticles and emulsifiers. I characterized these films regarding their barrier and mechanical properties. During my stay, I learned a lot about the different characterization methods and benefited from the knowledge the people have here. I also got a glimpse of the work of the other group members, as it was very interesting to see what they do in their research. I had the luck to spend 3 ‘writing days’ in Lammi, where I experienced the Finnish sauna and cold-lake-swimming together with a great working ambience. I am really enjoying my time here!’