Swantje Breunig

Swantje Breunig studied Food Science at Hohenheim University in Germany and Wageningen University in the Netherlands. At Wageningen University she also received her PhD in Dairy Science. She currently is a postdoctoral researcher in the lab of Food Process Engineering at Wageningen University.
She has experience in dairy science with a particular focus on the composition, structure, and functionality of dairy proteins. In the context of her current work, she is focusing on microbial proteins and recombinant dairy proteins derived from precision fermentation. Within the research group, work is directed toward understanding the functionality of these proteins and the complex structure–function relationships influenced by processing techniques.