Kathrin Heim

Kathrin Heim is a Researcher at the Department of Food Science, Faculty of Economics, University of Applied Sciences Wiener Neustadt GmbH. Her work focuses on sensory evaluation, sustainable food systems, and innovative product development.

• Master's Degree: Food Product Development and Resource Management (2016-2018)
• Bachelor's Degree: Product Marketing and Project Management (2013-2016)

Research interests center on food waste reduction, climate-friendly food, and sensory analysis. She explores rapid sensory methods like CATA and napping, while developing novel food concepts such as olive leaf utilization and salt/nitrite-reduced meat products.

Recent publications highlight her expertise in food processing optimization and consumer acceptance studies. Projects include SusFoMa (bio-based plastics), o.leaves (olive waste valorization), and Science meets School (climate-friendly product marketing).

Scientific Awards

• BNE Auszeichnung 2023
• DLG Sensorik Award 2020

Active in interdisciplinary collaborations, she investigates alternative proteins and participates in events like the DLG Lebensmitteltag Sensorik and Eurosense Conference. Her work bridges academic research with industry applications.