Dr. rer. nat. Tobias Pöhnl
Scientist
CV
Dr. Pöhnl studied Food Science and Biotechnology (B.Sc.) and Food Science and Engineering (M. Sc.) at the University of Hohenheim in Stuttgart. His academic education included a semester abroad, studying the international master program ‘Food Technology’ at the KU Leuven in Belgium. During his lectures and his Master Thesis he focused on technology and analyses of plant-based foods. Consequently, this work was continued during a third-party funded doctoral thesis on quality traits and processing prerequisites of onion powder production at the Chair of Plant Foodstuff Technology and Analysis at the University of Hohenheim. During his thesis, he gained expertise in chromatographic methods, such as HPLC-MS and ion chromatography, the direct influence of agricultural practice on quality traits and processing behavior of plant foodstuff and analysis of primary and secondary plant metabolites. After graduating from the University of Hohenheim in July 2019 he joined the Division of Quality and Sensory of Plant Products at the Georg-August-University in September 2019. His new research field includes bitter plant metabolites and their sensory evaluation.Degrees
Bachelor of Science in Food Science and Biotechnology (2011)Master of Science in Food Science and Engineering (2014)
Dr. rer. nat. in Food Technology (2019)
Classes taught
Plant Quality of Agricultural Products (several), Georg-August-University Göttingen, (See Teaching for more information)Analysis and Quality Assurance in Food Production, University of Hohenheim, Stuttgart
Technological exercises, University of Hohenheim, Stuttgart)
Areas of expertise
Food technology und processing of plant productsInfluence of plant composition and agricultural practice on quality parameters
Oligomer carbohydrate analysis