Sebastian Gruber, alongside a team of international researchers, contributed to a study titled "Pore Shape Matters – In-situ Investigation of Freeze-Drying Kinetics by 4D XCT Methods." This research, published in Food Research International, was a collaborative effort between the Technical University of Munich (TUM), Otto-von-Guericke University of Magdeburg, and TESCAN XRE in Gent, Belgium. The study is a significant contribution to the food and pharmaceutical preservation industry, particularly concerning the optimization of freeze-drying processes, a critical method for extending the shelf-life of food products without compromising their structural integrity, bioactivity or nutritional value.