The winners of the GNT Young Scientist Award 2016 have been selected, with Martijn Weterings of Wageningen University coming out top with his research on the modelling of aroma release during food processing.
The winners of the GNT Young Scientist Award 2016 have been selected: at the 30th EFFoST International Conference in Vienna, Austria.Martijn Weterings of Wageningen University, the Netherlands, came out top with his pioneering research on the dynamic measuring and modelling of aroma release during food processing. Further prizes for second and third place were given to Ulrike van der Schaaf, Karlsruhe Institute of Technology, Germany, and Susanne Struck, Technical University of Dresden, Germany. Van der Schaaf stood out with her research on the formulation of soft drinks, analysing how ingredient interactions influence the morphology and stability of beverage emulsions. Struck convinced the jury with her examination of the application of berry pomace in brittle bakery products. The prize was awarded for the seventh time by the GNT Group The three winners are rewarded with a donation of €1,000, €600 and €400.“As a pioneer and innovation leader in the field of Colouring Foods, we are permanently looking for innovative approaches and achievements in the field of food science. That is why supporting the next generation of scientists has always been a central concern for GNT”, said Marcus Volkert, Application and Development Manager at GNT and member of the award committee. “All winners convinced the jury with their innovative research approaches on industrially relevant topics. Their presentations illustrated well-structured scientific work and showed a high level of engagement, creativity and innovative thinking in scientific solution finding.” The winners were chosen from a total of 290 presentations.The GNT Young Scientist Award has been awarded by the GNT Group since 2009. It gives young scientists the opportunity to show their talent and research to an academic and industrial audience. Furthermore, it encourages them to engage in the examination of pioneering ideas related to fruit and vegetable processing and innovative uses of colorimetric analysis.