Katharina Hanz

Katharina Hanz is a researcher at the Institute of Food Technology, part of the Department of Biotechnology and Food Science at the University of Natural Resources and Life Sciences, Vienna (BOKU). Her work spans food processing technologies, fermentation optimization, and sensory analysis, with a focus on consumer behavior and sustainable food systems.

Research Interests:

• Food Biotechnology
• Nonthermal Processing (e.g., Pulsed Electric Fields)
• Gluten-free Product Development
• Consumer Sensory Analysis
• Wine Fermentation and Aroma Chemistry
• Microbial Applications in Food

Scientific Awards:

• 2022: BOKU Lehrpreis (Teaching Award)
• 2022: Anerkennungspreis (Recognition Award)

Knowledge Transfer: Engaged in public outreach through programs like BOKU Kinderuni and Junge Uni Waldviertel-Vysocina, translating complex food science concepts for educational and societal impact.