Projects per year
Personal profile
Research interests
Prof. Weisz's research focuses on the extraction, characterisation and modification of plant proteins with tailored functional properites. These include nutritional, sensory and technofunctional characteristics that are important for subsequent use in foods (e.g. milk and meat alternatives). Modification processes can be used to improve these functions, for example by removing anti-nutritive substances.
Prof. Weisz studied food technology at the University of Hohenheim and specialised in plant food technology during her doctorate. She started working with plant proteins at the Fraunhofer IVV in 2007 and held various positions there, most recently as the Head of the Food Process Development Department. In 2020 Prof. Weisz was appointed as the professor of Food Sciences at the University of Bonn and she held this post for almost three years, before taking on the role of Professor of Plant Proteins and Nutrition at the TUM in October 2023.
Education/Academic qualification
PhD, ’Development of Alternative Processes for the Production of Spices - with Particular Reference to Carotenoid and Capsaicinoid Composition of Red Pepper (Capsicum annuum L.) and Hot Pepper (Capsicum frutescens L.) and Their Deteriorative Enzyme Activities, Universität Hohenheim
1 Jun 2003 → 6 Nov 2006
Award Date: 6 Nov 2006
Diploma - Food Technology, Universität Hohenheim
1 Oct 1997 → 31 May 2003
Award Date: 15 May 2003
External positions
Lecturer - Food Technology, GIST-TUM Asia Singapore
1 Sep 2024 → …
Member of the Committee on Plant Science, Agriculture and Food Biotechnology, Novo Nordisk Foundation
1 Jul 2024 → …
Lecturer - Food Sciences, Rheinische Friedrich-Wilhelms-Universität Bonn
1 Oct 2023 → 31 Dec 2024
Scientific Advisor, Fraunhofer Institute for Process Engineering and Packaging IVV
1 Jan 2021 → …
Professor of Food Sciences, Rheinische Friedrich-Wilhelms-Universität Bonn
1 Jan 2021 → 30 Sep 2023
Head of Department ´Food Development, Fraunhofer Institut für Verfahrenstechnik und Verpackung (IVV)
1 Nov 2018 → 31 Dec 2020
Group Leader ´Fermentation of Plant Materials´ , Fraunhofer Institut für Verfahrenstechnik und Verpackung (IVV)
1 Feb 2016 → 31 Dec 2020
Deputy of the Head of Department ´Process Engineering´, Fraunhofer Institut für Verfahrenstechnik und Verpackung (IVV)
1 Jul 2008 → 29 Feb 2016
Research Scientist in the Department ´Process Engineering´
1 May 2007 → 30 Jun 2008
Scientific Associate , Universität Hohenheim
1 Nov 2006 → 31 Jan 2007
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 4 Quality Education -
SDG 6 Clean Water and Sanitation -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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ProteinPredict4Food: Vorhersage der Applikationsfähigkeit von Proteinzutaten in Wurst- und Milchproduktalternativen
Weisz, U. (Spokesperson) & Etzbach, L. (Spokesperson)
1/12/25 → 31/05/28
Project: Research
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Leg4Future: Ganzheitliche Verwertung von Mungobohnen und Linsen – Herstellung qualitativ hochwertiger Proteinkonzentrate und Nutzung der Nebenströme
Weisz, U. (PI) & Etzbach, L. (CoPI)
1/10/24 → 30/09/27
Project: Research
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FAPESP/BAYLAT: Food BaySP workshops - Adding value to agroindustrial by products
Weisz, U. (PI)
1/10/24 → 29/11/26
Project: Research
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Einfluss thermischer Prozesse auf die Reduktion antinutritiver Inhaltsstoffe in Ackerbohnen (Vicia faba L.)
Arnold, S. J. (CoI), Först, P. (CoPI), Weisz, U. (CoPI) & Kalinke, I. (CoI)
1/07/25 → 31/12/25
Project: Research
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Development of Plant-based Dairy Analogues Using the Interaction of Lentil (Lens culinaris Medic) Protein Isolate and Lentil Starch and Enzymatic Treatments
Rezaei, A. (PI), Weisz, U. (CoI) & Etzbach, L. (CoI)
1/02/25 → 31/07/26
Project: Research
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Comparative evaluation of common bean (Phaseolus vulgaris L.) varieties as raw material for protein ingredient production
Vieler, L., Födisch, J., Paquignon, T., Schmidt, M. A., Acir, I. H., Etzbach, L. & Schweiggert-Weisz, U., Jul 2026, In: Journal of Agriculture and Food Research. 29, 103073.Research output: Contribution to journal › Article › peer-review
Open Access -
Compositional and techno-functional properties of quinoa-based ingredients for gluten-free applications
Keyes, P., Nyhan, L., Halm, J., Weisz, U., Bader-Mittermaier, S., Zannini, E. & Arendt, E. K., Jun 2026, In: Future Foods. 13, 100979.Research output: Contribution to journal › Article › peer-review
Open Access -
Dynamics in the polyphenolic profile of sprouted mung bean (Vigna radiata L.): Impact of short-term germination and dehulling
Wintersohle, C., Löwe, L., Acir, I. H., Etzbach, L., Schieber, A. & Schweiggert-Weisz, U., Apr 2026, In: Food Chemistry: X. 35, 103820.Research output: Contribution to journal › Article › peer-review
Open Access -
Erratum to “Thermal, rheological, and microstructural characterization of composite gels from fava bean protein and pea starch” [Food Hydrocolloids 172 Part 1 (2026) 111883] (Food Hydrocolloids (2026) 172(P1), (S0268005X25008434), (10.1016/j.foodhyd.2025.111883))
Ignatzy, L. M., Kern, K., Muranyi, I. S., Alpers, T., Becker, T., Gola, S. & Schweiggert-Weisz, U., Mar 2026, In: Food Hydrocolloids. 171, 111978.Research output: Contribution to journal › Comment/debate
Open Access -
Food texture engineering: linking molecular characterization, oral processing, and digestion
Scherf, K. A., Schweiggert-Weisz, U., Becker, T., Alpers, T. & Foerst, P., Jun 2026, In: Current Opinion in Food Science. 69, 101392.Research output: Contribution to journal › Review article › peer-review
Open Access
Activities
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Zielgruppen verstehen, Akzeptanz gestalten – Pflanzliche Proteine im Verbraucherfokus – 2. Leg4Future-Stakeholder-Workshop
Dressel, K. (Organizer), Scheloske, M. (Organizer), Schieber, A. (Organizer), Weisz, U. (Organizer), Etzbach, L. (Organizer), Maier-Nöth, A. (Organizer), Bader-Mittermaier, S. (Organizer), Hickisch, A. (Organizer), Schulze-Kaysers, N. (Organizer), Knuf, F. (Organizer), Valerius, P. (Participant) & Zuber, J. (Organizer)
13 Mar 2026Activity: Participating in or organizing an event › Participating in a conference, workshop, ...
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Grüne Woche 2026: Messe Berlin
Weisz, U. (Participant), Etzbach, L. (Participant), Valerius, P. (Participant), Dressel, K. (Participant), Scheloske, M. (Participant), Schieber, A. (Participant), Schulze-Kaysers, N. (Participant), Knuf, F. (Participant), Bader-Mittermaier, S. (Participant), Zuber, J. (Participant) & Hickisch, A. (Participant)
16 Jan 2026 → 25 Jan 2026Activity: Participating in or organizing an event › Participating in a conference, workshop, ...
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Vorstellung des Innovationsraum NewFoodSystems
Kulling, S. E. (Speaker) & Weisz, U. (Speaker)
19 Nov 2025Activity: Talk or presentation › Oral presentation
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Abschlussveranstaltung „Innovationsräume Bioökonomie: Partnerschaften aus Industrie und Forschung für biobasierte Innovationen aus Deutschland“
Kulling, S. E. (Participant), Weisz, U. (Participant), Fink, L. (Participant), Valerius, P. (Participant) & Horn, J. (Participant)
19 Nov 2025 → 20 Nov 2025Activity: Participating in or organizing an event › Participating in a conference, workshop, ...
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Vom Rohstoff zur Funktion – Herausforderungen bei der Herstellung pflanzlicher Proteinzutaten
Weisz, U. (Speaker)
29 Oct 2025Activity: Talk or presentation › Oral presentation
Prizes
Press/Media
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Fleisch-Alternativen aus Protein? Das sagen Experten
Weisz, U. & Daniel, H.
7/12/24
1 item of Media coverage
Press/Media