Nicole Ollinger

Nicole Ollinger is a Researcher at the Research Center Wels Center of Excellence Food Technology and Nutrition, part of FH Wels – University of Applied Sciences in Austria. Her work focuses on food safety, mycotoxin research, and sustainable food alternatives. She leads studies on mold contamination prevention in dairy products like Camembert, palm oil substitution in food coatings, and mycotoxin distribution in bread. Collaborations include projects on wild boar carcass detection using digital sensors.

Her research interests span food microbiology, sustainable food production, and nutritional science. Recent studies emphasize vegan cheese alternatives and anti-hyperglycemic effects of sea buckthorn. She actively participates in conferences, presenting on topics like fungal inhibition in cheese and bread contamination patterns.

Notably, she co-leads a 2024-2025 project adapting electronic sensors for detecting wild boar carcasses. Her publications highlight innovative methods like multispectral imaging and electronic noses for food quality analysis.