معرفی
Dr. Corina Sägesser is a Researcher at ETH Zürich's Institute of Food, Nutrition and Health, specializing in Sustainable Food Processing. Her work focuses on developing innovative food processing techniques for alternative protein sources to advance sustainable food systems. She holds a BSc and MSc in Food Science from ETH Zürich, with an exchange at the University of Melbourne. Her research combines expertise in plant-based and microalgal proteins, particularly in high-moisture extrusion and fibrous structure formation for meat analogues.
Education: BSc and MSc in Food Science (ETH Zürich), exchange at University of Melbourne. Key roles include master’s thesis research at Nestlé Product Technology Centre, product development at startup yamo, and a traineeship at Bühler focusing on alternative protein production. Since 2021, she has been embedded in ETH’s Sustainable Food Processing Lab.
Research interests emphasize sustainable protein alternatives, extrusion technology, and texture engineering. Her articles explore fibrous structure mechanics, microalgal protein utilization, and high-moisture processing methods. While no awards are listed, her work contributes to pivotal advancements in plant-based and microbial protein applications.
Her projects involve interdisciplinary collaborations, leveraging rheological analysis and in-situ studies to optimize food processing. Current work targets scalable solutions for transitioning to sustainable food systems through novel protein sources and processing innovations.
