Monika Brückner-Gühmann
Senior Manager Food Science Formo
As a Senior Manager Food Science, I bring over 13 years of experience in food technology and chemistry, specializing in the structure formation of dairy and plant proteins. I am passionate about leveraging scientific research to create innovative, sustainable food solutions that merge advanced technology with real-world impact.
Seminars
Wednesday 22nd October 2025
Exploring Opportunities to Improve the Structure & Functionality of Precision Fermentation-Derived Caseins
4:15 pm
- Discussing why precision fermentation has, thus far, been unable to replicate bioidentical micelles that enable the formation of dairy structure
- Identifying strain engineering approaches to improve the formation of missing structural motifs
- Supporting the complex protein-folding steps of casein by providing the right mineral composition
- Ensuring the low heat treatment step gives a good surface charge
