Curriculum Vitae

Berufserfahrung

Since October 2023	Head of the Professorship Plant Proteins and Nutrition at the Technical University of Munich
Since January 2021	Scientific Advisor and Young Scientist Mentor at Fraunhofer IVV
January 2021 - September 2023	Head of the Department Food Science (W3-Professor) at the Institute of Nutritional and Food Sciences at Bonn University
November 2018 - December 2020	Head of Department ´Food Development´ at Fraunhofer IVV
February 2016 - December 2020	Group Leader ´Fermentation of Plant Materials´  at Fraunhofer IVV
July 2008 - February 2016	Deputy of the Head of Department ´Process Engineering´ at Fraunhofer IVV
May 2007 - June 2008	Research Scientist in the Department ´Process Engineering´ at Fraunhofer IVV
November 2006 - January 2007	Scientific Associate at the University of Hohenheim

 

Ausbildung

November 2006	Successful Completion of the Doctorate (summa cum laude) at the University of Hohenheim
June 2003 - November 2006	Ph.D. Thesis ´Development of Alternative Processes for the Production of Spices - with Particular Reference to Carotenoid and Capsaicinoid Composition of red pepper (Capsicum annuum L.) and Hot Pepper (Capsicum frutescens L.) and Their deteriorative enzyme activities´
May 2003	Diploma in Food Technology at the University of Hohenheim
October 2001 - August 2002	Diploma Thesis ´Recovery and Application of Valuable Compounds from Carrot Pomace for the Production of Functional Foods´
October 1997 - May 2003	Study of Food Technology at the University of Hohenheim

 

Publikationen

Zeitschriftenbeiträge (peer-reviewed):
@ORCID

 

Andere Artikel:

Co-authorship of the Expert Forum on Legumes - Research Strategy of the German Agricultural Research Alliance | Fachforum Leguminosen – Forschungsstrategie der Deutschen Agrarforschungsallianz (2012). Deutsche Agrarforschungsallianz (Ed.). ISBN 978-3-86576-092-0.

Klein, U.I., Schweiggert, U., Daniel, H. (2011) Positioning academic education in Germany: How sustainable is scientific education in nutrition and food sciences? | Ortsbestimmung: Wie zukunftsfähig ist die wissenschaftliche Ausbildung in den Lebensmittel- und Ernahrungswissenschaften? Ernährungs- Umschau  58, 250+251- 257.

Schweiggert, U. (2010) Innovative approaches - Alternative processes for the production of spices. | Innovative Ansätze – Alternative Verfahren zur Herstellung von Gewürzen. Lebensmitteltechnik, 12, 38-39.

Schweiggert, U., Schieber, A., Carle, R. (2005) Spices - products with high innovation potential. | Gewürze – Produkte mit hohem Innovationspotential. Ernährung im Fokus, 5, 215-219.

Schweiggert, U., Schieber, A., Carle, R. (2004) Carrot pomace as a source of functional compounds | Karottentrester als Quelle funktioneller Verbindungen. Flüssiges Obst, 3, 136-140.

 

Buchbeiträge:

Schweiggert-Weisz, U., Muranyi, I. (2021) Modifications of Plant Proteins | Modifikation von Pflanzenproteinen. In: Handbuch Allergene in Lebensmittel, Behrs Verlag, submitted 01/12/21

Eisner, P., Weisz, U., Osen, R., Mittermaier, S. (2020) Innovative Food Products. In: Neugebauer R. (eds) Biological Transformation, Springer Verlag, ISBN 978-3-662-59658-6

Schweiggert, U., Cornfine, C., Eisner, P., Hasenkopf, K. (2010) Investigations on the bile acid binding mechanisms of Lupine dietary fibers. In: Dietary Fibre: New Frontiers for food and Health (Wageningen Academic Publishers), 251-260. ISBN: 978-90-8686-128-6.

Fechner, A., Schweiggert, U., Hasenkopf, K., Jahreis, G. (2010) Lupine kernel fiber: Metabolic effects in human intervention studies and use as a supplement in wheat bread. In: Flour and Breads and their Fortification in Health and Disease by Victor R. Preedy, Ronald Ross Watson, and Vinood Patel.

Schweiggert, U. (2006) Allium sp. In: Study on the assessment of plants/herbs, plant/herb extracts and their naturally or synthetically produced components as “additives” for use in animal production. CFT/EFSA/FEEDAP/2005/01.

Schweiggert, U. (2006) Gentiana lutea L. In: Study on the assessment of plants/herbs, plant/herb extracts and their naturally or synthetically produced components as “additives” for use in animal production. CFT/EFSA/FEEDAP/2005/01.

Schweiggert, U., Schütz, K. (2006) Matricaria recutita L. In: Study on the assessment of plants/herbs, plant/herb extracts and their naturally or synthetically produced components as “additives” for use in animal production. CFT/EFSA/FEEDAP/2005/01.

Schweiggert, U., Kammerer, D.R., Carle, R., Schieber, A. (2005) LC/MS analysis of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.). Proceedings of the 4th International Congress on Pigments in Food: Pigments in Food – A Challenge to Life Science (Carle, R., Schieber, A., Hrsg.), ISBN 3-8322-5479-X.

Schieber, A., Stoll, T., Schweiggert, U., Carle, R. (2004) Recovery, characterisation and application of a functional food ingredient containing carotenes and oligogalacturonic acids from carrot pomace. Total Food 2004. 25.-28. April, 2004 Norwich, UK. Abstract Book, 55-56. Proceedings of Total Food (Waldron, K., Faulds, C., Smith, A., Hrsg.), ISBN 0-7084-0644-5, 100-104.

 

Patent Anmeldungen:

Hickisch, A., Schweiggert-Weisz, U., Schädle, Chr., Osen, R. (2021) Vegetable textured emulsion based on starch- and protein-rich raw materials and its preparation. 10 2021 103 535.9. Application date: 15.02.2021

Hickisch, A., Schweiggert-Weisz, U., Zacherl, Ch. (2018) Fermented yoghurt-like product made from whole almonds. 10 2018 130 259.2. Application date: 05.12.2018.

Muranyi, I., Schweiggert-Weisz, U., Eisner, P. (2018) Sugar-containing plant protein preparation with special functional properties. 10 2018 339.9. Application date: 30.07.2018.

Eisner, P., Keitzel, A., Meinlschmidt, P., Muranyi, I., Pickardt, C., Schweiggert-Weisz, Z., Sussmann, D. (2017) Technofunctional plant protein fraction from leguminous or oil seeds. WO002017174699A1.

Eisner, P., Hasenkopf, K., Mittermaier, St., Schott, M., Schweiggert-Weisz, U.: Fibre composition made from lupin seeds. EP000002954789B1

Müller-Vivil, A.M., Schweiggert, U., Eisner, P. (2010) Method for producing sugar free candies. WO2010060539.

Rendlen, M., Schweiggert, U. (2005) Method for producing spices. WO2005070230.

Carle, R., Stoll, T., Schweiggert, U., Schieber, A.: Method for recovering recyclable material from dregs and use thereof. EP1452584.

 

Studienmitarbeit:

BMBF (2010) Study on the innovation sector food and nutrition. | Studie zum Innovationssektor Lebensmittel und Ernährung. Conducted by Fraunhofer IVV and Technical University of Munich.

Schweiggert, U., Stäbler, A. (2008) Study on the prospects of the renewable Energy Sector in Egypt – Application on the Food Sector. Compiled on the authority of gtz, funded by the Federal Ministry for Economic Cooperation and Development and the Ministry of Trade and Industry.