Martin, Anna – nexnoa

Dr.-Ing.

AnnaMartin

Senior Research EngineerFood and Process Engineer

Senior Research Engineer
Dr.-Ing. Anna Martin

Already during her studies of Food- and Biotechnology at the Technical University of Munich, Anna Martin gained practical experience in the field of food innovation as a scholarship holder of the entrepreneurial qualification program “Manage & More” and in company internships (at Schwartauer Werke). This was followed in 2016 by her employment as a research assistant at the Fraunhofer Institute for Process Engineering and Packaging.

There, she worked on the extrusion of food side streams as part of her doctoral thesis. Over the next half decade, she worked on numerous national and international research and industry projects in the field of biopolymer extrusion, with a particular focus on the production of plant-based meat and seafood analogs produced with extruders of all sizes. Due to her passion for extrusion, Anna Martin took over the leading of the Extrusion Group in the Department for Food Process Development at the Fraunhofer Institute in early 2021. Since July 2022, Anna Martin contributes to the team of nexnoa GmbH as Senior Research Engineer.

04/2016 Forschungskreis der Ernährungsindustrie, Bonn
2. Prize Winner Innovation Contest Trophelia

11/2019 EFFoST International Conference,
„Sustainable Foods Systems – Performing by Connecting“, Rotterdam
2. Prize Winner of the „GNT Young Scientist Award“ at 33th

The following publications offer a brief overview of Anna Martin’s scientific expertise:

Martin, Anna; Osen, Raffael; Greiling, Alexander; Karbstein, Heike Petra; Emin, M. Azad (2019): Effect of rapeseed press cake and peel on the extruder response and physical pellet quality in extruded fish feed. In Aquaculture 512. DOI: 10.1016/j.aquaculture.2019.734316.

Martin, Anna; Osen, Raffael; Karbstein, Heike Petra; Emin, M. Azad (2021a): Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties. In Polymers 13 (2), p. 215. DOI: 10.3390/polym13020215.

Martin, Anna; Osen, Raffael; Karbstein, Heike Petra; Emin, M. Azad (2021b): Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch. In Foods 10 (3):616. DOI: 10.3390/foods10030616.

Martin, Anna; Naumann, Susanne; Osen, Raffael; Karbstein, Heike Petra; Emin, M. Azad (2021c): Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility. In Foods, 10 (6), 1160. DOI: 10.3390/foods10030616.

Martin, Anna; Schmidt, Verena; Osen, Raffael; Bez, Jürgen; Ortner, Eva; Mittermaier, Stephanie (2020): Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins. In Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.11041

Naumann, Susanne; Schweiggert-Weisz, Ute; Martin, Anna; Schuster, Melanie; Eisner, Peter (2021): Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre. In Food Hydrocolloids, 111, DOI: 10.1016/j.foodhyd.2020.106222.

Kiiru, Samuel M.; Kinyuru, John N.; Kiage, Beatrice N.; Martin, Anna; Marel, Anna-Kristina; Osen, Raffael (2020): Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties. In Food Science & Nutrition, 8 (8), 4112-4120. DOI: 10.1002/fsn3.1700.

Yvonne Guckenbiehl, Anna Martin; Eva Ortner; Isabell Rothkopf; Ute Schweiggert-Weisz; Andrea Buettner; Susanne Naumann (2022): Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate. In Journal of Food Research International

Presentations:

Martin, Anna; Osen, Raffael; Karbstein, Heike Petra; Emin, M. Azad (2019): Analysis of rheological properties of starch/protein biopolymers and their effect on expansion in food extrusion. 33th EFFoST International Conference, ‘Sustainable Food Systems – Performing by Connecting’, 12-14 November 2019 Rotterdam, Netherlands.

Poster Presentations Martin, Anna; Osen, Raffael; Karbstein, Heike Petra; Emin, M. Azad (2019): Analysis of rheological properties of starch/protein biopolymers and their effect on expansion in food extrusion. 33th EFFoST International Conference, ‘Sustainable Food Systems – Performing by Connecting’, 12-14 November 2019 Rotterdam, Netherlands.

Anna Martin’s focuses in her current research and development activities include, among other areas:

The optimisation of extrusion plants, in particular through the development of effective nozzles with improved geometry and functionality.

The digitalisation of extrusion processes through online monitoring using smart devices.

Increasing the output of large-scale extruders by designing optimised processes.

Instructing staff on how to optimise and standardise production processes and improve product quality.

Developing methods to analyse the material properties of biopolymer materials for the reliable prediction of extrusion output, e.g. expansion characteristics.

Expanding systematic upcycling for underutilised side streams such as plant leaves, stalks and peelings with the help of extrusion technology.

Overall: developing protein-rich, nutritionally optimised, stable and robust extrusion products to secure the future food supply for the growing world population.