Ute Weisz

Prof. Ute Weisz is a Professor of Plant Proteins and Nutrition at the Technical University of Munich (TUM School of Life Sciences), effective October 2023. Her research focuses on plant protein extraction, modification, and application in food products like meat and dairy alternatives. Prior roles include leading the Food Process Development Department at Fraunhofer IVV and a professorship at the University of Bonn.

• Education: PhD in Plant-Based Foods from the University of Hohenheim
• Research Interests: Functional properties of plant proteins, antinutritional substance reduction, food technology innovations.

Her work emphasizes techno-functional and sensory optimization of plant proteins for sustainable food systems. Key publications explore cocoa processing, enzymatic hydrolysis, and protein solubility in contexts like hemp and mung beans.

• Awards:
  • Teaching Award (University of Bonn, 2023)
  • Fraunhofer Talenta Excellence Funding (2019–2021)
  • Jochen-Stephan Prize (University of Hohenheim, 2006)

Her research integrates food chemistry, biotechnology, and consumer behavior to address challenges in plant-based food innovation.