Julia Keppler
Author

Julia Keppler

  • Associate Professor in the Laboratory of Food Process Engineering at Wageningen University & Research in Wageningen, The Netherlands.
  • Research focus:
    • Functionality-oriented protein processing
    • Food proteins obtained by precision fermentation
    • Novel food protein sources, including microbial, plant and invertebrate proteins, their functionality and resource-efficient fractionation (biorefining approach)
  • PhD at Kiel University in the Department of Food Technology in Germany in 2013
  • Postdoc at Kiel University and at INRAe in Nantes, France
  • Completed a habilitation in food technology at Kiel University, Germany
  • Over 75 peer-reviewed publications in internationally recognised journals, holds 3 patents and has recently filed 3 provisional patents
  • Worked as a consultant for industry and was a member of the editorial board of the International Journal of Food Science and Technology
Save (for later) 2 Videos

Videos from this author

Julia Keppler at NNIW100
Milk proteins without cows, Julia Keppler

Milk proteins without cows, Julia Keppler

Julia Keppler
Day 3 podium discussion at nniw100
Podium Discussion, Andrew Prentice, David Kaplan, Julia Keppler, Marine Kraus

Podium Discussion, Andrew Prentice, David Kaplan, Julia Keppler, Marine Kraus

Co-Authored by 3 Experts