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Cellulose and Cellulose Derivatives in the Food Industry: Fundamentals and Applications

Cellulose and Cellulose Derivatives in the Food Industry: Fundamentals and Applications

Shared by: Marques Burge from AMAZON
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  • Publisher:
    Wiley-VCH; 1 edition
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  • Publication Date:
    August 5, 2014
  • Print Length:
    552 pages
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Starting in 2003, Tanja Wuestenberg worked for 10 years as application manager at Dow Wolff Cellulosics (now Dow Company), where she became passionate about cellulose and cellulose derivatives and their multifunctional properties. She studied food technology at the University of Applied Sciences Fulda (Germany) and obtained her diploma as food engineer in 1998. Thereafter, Tanja Wuestenberg worked as development engineer in the food industry for many years and held positions at the Fraunhofer Institute for Process Engineering and Packaging (IVV) and Sensient Food Ingredients. Furthermore, she headed the European Technical Center at National Starch & Chemical in Hamburg (Germany) for several years. Tanja Wuestenberg is an expert in the application of cellulose ethers and the development of innovative cellulose-based products. She published several brochures on hydrocolloids and a cellulose book in German language.

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