Food Technology PhD student honoured with the poster award at the Annual Conference of the Austrian Nutrition Society (ÖGE) 2017

Benedict Purschke from the Institute of Food Technology won the 1st prize of the “Poster Slam Award” in the category “Food Technology and Safety” with his poster presentation: “Enzymatic hydrolysis as tool for the modification of techno-functionality and allergenicity of migratory locust proteins”.

The conference was organized by the Austrian Nutrition Society (ÖGE) in cooperation with the Department of Nutritional Sciences of the University of Vienna, the Austrian Federal Ministry of Health and Women’s Affairs (BMGF) and the Austrian Federal Ministry of Agriculture, Forestry, Environment and Water Management (BMLFUW). Around 230 delegates from different disciplines (nutritional science, medicine, food technology, food chemistry, waste management, packaging technology, community catering) joined this conference which focussed on nutritional trends and sustainability along the food value chain.

Young scientists were encouraged to submit scientific poster presentations to be defended in a “Poster Slam Competition”. A jury consisting of Professors and leading experts in the corresponding field awarded Benedict Purschke, PhD student in the working group “Food Technology” of Prof. Henry Jäger, with the 1st price in the category “Food Technology and Safety”. Together with his co-authors Pia Meinlschmidt, Christine Horn, Oskar Rieder, Isabella Pali-Schöll (Vetmeduni Vienna, Messerli Research Institute) and Henry Jäger he convinced the jury with his study on the use of enzymatic hydrolysis to improve the techno-functional properties and reduce the allergenic potential of migratory locust proteins. The relevance of this research focussing on the exploration of novel, sustainable and safe sources for alternative food proteins was underlined and reflected very well the BOKU core competences in interdisciplinary research on natural resources.