Kiel Nano, Surface and Interface Science (KiNSIS)

Jun. Prof. Dr. Anja Steffen - Heins

Heinrich-Hecht-Platz 10, R. 110
Phone: +49 431 880-1546
Telefax: +49 431 880-5544
aheins@foodtech.uni-kiel.de

Food Technology
Institute of Human Nutrition and Food Science
Faculty of Agricultural and Nutritional Sciences

Functions

Member BMBF AgroCluster FOCUS – Food Chain Plus
Group “Genetic variability and functional ingredients”
TP3.8 LactoLipos: “Phospholipids of milk as micro transporter for bioactive agents”


Portrait

»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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