Sabine Bornkessel

Prof. Dr. Sabine Bornkessel is a Professor of Food Processing and Catering at Osnabrück University of Applied Sciences, part of the Faculty of Agricultural Sciences and Landscape Architecture. She holds a PhD from Wageningen University (2016) and has extensive experience in food science, sustainability, and consumer behavior research. Her work bridges academia and industry, focusing on functional foods, processed foods, and sustainable food systems.

Education:

• 2004-2009: Studium der Oecotrophologie (Food Science) at Rheinische Friedrich-Wilhelms-Universität Bonn
• 2010-2014: Wissenschaftliche Mitarbeiterin (Researcher) at Hochschule Osnabrück
• 2016: Promotion (PhD) at Wageningen University, Netherlands

Research Interests: Prof. Bornkessel’s research emphasizes sustainable food systems, consumer behavior towards processed and functional foods, food waste reduction, and innovative food technologies. She actively engages in projects like LeMiFair (food redistribution) and Nachhaltige Innovationen (artisanal food production), addressing both environmental and societal challenges in food systems.

Grants & Projects:

• "Nachhaltige Lebensstile im WABE Zentrum" (2023-2024) funded by Rut- und Klaus-Bahlsen-Stiftung
• "Nachhaltige Innovationen in der handwerklichen Lebensmittelverarbeitung" (2022-2026) funded by Niedersächsisches Ministerium für Wissenschaft und Kultur
• "LeMiFair – Lebensmittel fairteilen statt verschwenden" (2022-2023) funded by Lower Saxony State Government

Labs & Teams: She leads research teams in food sustainability and collaborates with the FoodSense Competence Center at the university. Her work often involves interdisciplinary partnerships with NGOs, food industries, and governmental agencies to tackle food waste and promote sustainable consumption.