Kiel Nano, Surface and Interface Science (KiNSIS)

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»Food consists of complex systems, which often contain natural nanostructures like micells, liposomes or oil drops, which again are made of proteins, fatty acids, carbohydrates or combinations thereof. We can encapsulate healthy substances like polyphenols, which are poorly bio available, soluble or very sensitive, into such structures. This way, these substances can be protected, easily integrated into complex foods and the body’s intake can be increased, too. At the surfaces of these nanostructures all of those physical and chemical reactions take place, which I want to characterize and control in order to improve the chemical and physical food stability and consequently the quality of healthy foods.«

Anja Steffen-Heins. Since 2009 juniorprofessor for Micro- and Nanostructures in Foods at Kiel University. Before lecturer at Kiel University. From 2006 to 2009 head of Research and Development at A.C.T. FOODs GmbH, Bad Fallingbostel and Kiel. In 2005 doctorate at Kiel University in Food Technology.

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