Master in Frederike Reimold

The Frederike Reimold master's programme is anchored in the ReformBIO lab, which focuses on optimising product recipes by reducing sugar, trans fats, and salt content. The lab's work involves assessing consumer expectations for the health value of bio-foods and developing advanced optimisation and labelling strategies.

Students engage in research on sustainable packaging solutions, such as the Mak-Pak and Mak-Pak Scale-Up projects. These initiatives aim to create environmentally friendly, disposable, and potentially edible packaging from macroalgae, targeting both the takeaway and fast-food sectors.

With Prof. Dr.-Ing. Frederike Reimold as the leading expert, the programme connects students with industry, particularly through her role as a board member of ttz Bremerhaven e.V. This integration ensures that students gain practical insights and experience, preparing for roles in the food technology and packaging sectors.