Rafaela Scheibelberger

Rafaela Scheibelberger is a researcher at the Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna (BOKU), focusing on innovative food processing techniques and safety aspects of novel food sources. Her work explores the application of pulsed electric fields and enzymatic pre-treatments in wine and juice production, as well as bioaccumulation of contaminants in edible insects. She collaborates with teams across BOKU's Campus Tulln and contributes to the university's Bioresources and Technology initiatives.

• Research Areas:
  • Food processing optimization using non-thermal technologies
  • Allergenicity mitigation in insect-based food applications
  • Biotechnological improvements in fermentation processes
• Key Collaborations:
  • Projects with Institute of Food Technology colleagues
  • Contributions to BOKU Scientific Initiative on Bioresources
• Conference Participation:
  • Presented at EFFoST and IFT international conferences
  • Poster contributions to food technology workshops