We take you on a journey through applied science projects by young researchers from Trier University of Applied Sciences. Together with experts from industry and academia, we discuss current related issues and unravel the science behind the innovations of tomorrow.

In the third episode, we will talk to Maximilian Staudt, a PhD student in Food Technology. He studies the water content in food samples such as pasta sheets and protein powder. The goal of his research is to reduce drying time while minimizing energy consumption. His project aims to combine advances in Food Technology with a focus on energy efficiency.

https://www.hochschule-trier.de/go/deepdive