Roswitha Enzelberger

Roswitha Enzelberger is a Research Associate at the University of Applied Sciences Wiener Neustadt, affiliated with the Faculty of Economics and Department of Food Science. Her work focuses on sensory evaluation, consumer testing, and methodological advancements in food science.

• Research Areas: Sensory evaluation of exotic organic spices, herbs, teas, and olive leaves; development of rapid sensory methods (CATA, napping); innovation in meat and chocolate products; consumer behavior studies.
• Awards:
  • BNE Auszeichnung 2023 for sustainability contributions
• Collaborations: Active in projects involving interdisciplinary teams, including EIP-AGRI initiatives and DLG Lebensmitteltag conferences.
• Publications: 25 publications across sensory methodology, organic food acceptance, and climate-friendly formulations, with a focus on practical applications for SMEs.