Sabine Kühn

Prof. Dr. Sabine Kühn is a Professor of Food Technology and Sensory Science at the Department of Nutritional Science (Fachbereich Oecotrophologie) of Niederrhein University of Applied Sciences. Her roles include leadership in the Food Technology and Sensory Laboratory, where she oversees research and teaching in food processing, sensory analysis, and sustainable resource utilization. She actively participates in university governance as a member of the Department Council, Deputy Chair of the Examination Board, and member of the Senate.

Her academic journey includes a Diplom-Ingenieurin in Food Technology (2008) and a PhD (2014) from Rheinische Friedrich-Wilhelms-Universität Bonn, focusing on polyphenol recovery from onion processing residues. Her research emphasizes bioactive compound extraction from agricultural byproducts, microencapsulation techniques, and sustainable food production. Notable projects include CO₂-based extraction of cranberry pomace compounds and flavor masking of polyphenolic extracts.

Publications span topics like supercritical fluid extraction, in vitro digestion of polyphenols, and valorization of food industry wastes. Her work bridges food chemistry, environmental engineering, and sensory science, addressing both technical and sustainable challenges in food technology.

Laboratory and administrative roles reflect her commitment to advancing practical and innovative solutions in food science education and industry collaboration.