Food Technology PhD student Cinzia Mannozzi honored with GNT Young Scientist Award


Cinzia Mannozzi was awarded the 3rd prize of the "GNT Young Scientist Award 2017" for her work on the "Influence of pulsed electric field and ohmic heating pre-treatment on enzyme and antioxidant activity of recovered fruit and vegetable juices" presented during the 31st EFFoST International Conference.

 

The 31st EFFoST International Conference of the European Federation of Food Science and Technology (EFFoST) was held in Sitges, Spain, from 13-16 November 2017 under the theme "Food Science and Technology Challenges for the 21st Century – Research to Progress Society". Among more than 550 researchers, scientists, policy makers, professionals, and students from multidisciplinary food-related fields, the Department of Food Science and Technology was well represented and contributed with several talks and posters.

The oral contribution of Cinzia Mannozzi, PhD student and visiting scientist in the Institute of Food Technology, was rated outstanding, as she was honored with the 3rd prize of the "GNT Young Scientist Award 2017" for her work on the "Influence of pulsed electric field and ohmic heating pre-treatment on enzyme and antioxidant activity of recovered fruit and vegetable juices". Her research reflects one key working area of the BOKU Institute of Food Technology and was rated to be of great interest for the food industry, as it is focusing on the investigation of novel processing technologies in order to obtain products with an increased quality, as well as improved functional and nutritional properties.

The award was sponsored by GNT Europa GmbH, and was presented by Dr. Marcus Volkert.


27.11.2017