Welcome to the team!
We are pleased to welcome six new members to our research team: Juyeon Lee, Eva Ludwig, Anna Morabbi, Georg Niedermayr, Livius Strachotta, and Jiawen Zhang. Since this year, they have been strengthening the Chair of Brewing and Beverage Technology, contributing their expertise in various fields.
M. Sc. Juyeon Lee
My name is Juyeon Lee. I was born in South Korea and have been living in Germany since 2017. I studied Brewing and Beverage Technology at TU Berlin, where I completed both my bachelor’s and master’s degrees. My master’s thesis focused on kombucha fermentation, particularly the interaction between yeast and acetic acid bacteria, while my bachelor’s thesis investigated the fermentation of maltose-negative wild yeasts.
Since October 2024, I have been working as a research associate at the Chair of Brewing and Beverage Technology at TUM in Freising, within the “Process- and Raw Material-Oriented Brewing Technology” research group. My research focuses on optimizing the sensory profile of non-alcoholic beers through yeast-hop interactions.
Contact: juyeon.lee(at)tum.de
M. Eng. Eva Ludwig
My name is Eva Ludwig, and I grew up in Kröv on the Moselle. After graduating from high school in 2016, I studied Food Technology (B.Sc.) and Food Business (M.Sc.) at Trier University of Applied Sciences. During my studies, I developed a strong enthusiasm for innovative technologies in the food industry. My thesis work focused on high-pressure pasteurization, providing me with exciting insights into the potential of modern processing technologies.
Following my master’s degree, my desire to work in the baking and confectionery industry led me to Döhler, where I spent two years as a developer in the bakery and confectionery applications team.
Since October 2024, I have been working as a research associate at the Chair of Brewing and Beverage Technology in the Grain Technology and Process Engineering research group. In my research project, “Flexible and Resource-Efficient Process for Wheat Bread Production through the Simultaneous Use of Ohmic Heating and Near-Infrared Radiation,” I can perfectly combine my interests: my passion for baked goods, the application of new technologies, and the drive to develop sustainable production processes. I am particularly fascinated by how innovative approaches can make the future of baking more resource-efficient and effective.
Contact: eva.ludwig(at)tum.de
Dr. Anna Morabbi Heravi
My name is Anna Morabbi Heravi, and I began my academic career in Russia. After completing my postgraduate studies at the renowned Kazan Federal University (KFU) in the historically and culturally significant city of Kazan, I specialized in microbiology, focusing on key areas such as molecular biology, genetic engineering, and proteomics. KFU provided me with excellent opportunities to gain practical experience, participate in scientific internships, and engage in teaching activities. Additionally, research trips across Europe allowed me to broaden my expertise and gain new perspectives.
My previous research focused on gene expression analysis in Bacillus species, genomic characterization, and the development of molecular regulatory systems to optimize protein production in Bacillus cells.
After a five-year break from scientific research, I resumed my career at the Technical University of Munich (TUM). I am now part of the Beverage and Cereal Biotechnology research group, where I work on the development of innovative expression systems for fungi. This challenging task allows me to integrate my previous experience with current scientific advancements and contribute to biotechnological research.
Contact: anna.morabbi(at)tum.de
M. Sc. Georg Niedermayr
My name is Georg Niedermayr. I grew up in Bolzano, South Tyrol, and completed my culinary training at the Savoy in Merano. In 2015, I successfully obtained my master chef certification at the Steigenberger Academy. I then earned my bachelor’s degree in Food Technology at Weihenstephan-Triesdorf University of Applied Sciences (HSWT) and my master’s degree in Food and Bioproduct Technology at Neubrandenburg University of Applied Sciences.
Since February 2024, I have been working as a research associate at the Chair of Brewing and Beverage Technology in the Grain Process Engineering research group. My research focuses on CO₂ induction in gluten-free dough systems, with an emphasis on CO₂ saturation under moderate pressure conditions and its effects on the bread crumb structure.
Contact: georg.niedermayr(at)tum.de
M. Sc. Livius Strachotta
My name is Livius Strachotta. I grew up in Mainburg and completed my Abitur in 2017. Afterward, I studied Brewing and Beverage Technology at TUM and earned my bachelor’s degree in 2021. I successfully completed my consecutive master’s program at the beginning of 2024.
Since June 2024, I have been working as a research associate at the Chair of Brewing and Beverage Technology, where I am part of the “BioPAT and Digitalization” research group. My research focuses on yeast vitality and the spectral characterization of yeast, with particular emphasis on the processes of propagation and fermentation.
Contact: livius.strachotta(at)tum.de
M. Sc. Jiawen Zhang
My name is Jiawen Zhang. I was born in Shanghai, China, and have been living in Germany since 2018. I earned my bachelor’s degree in Chemistry at Clausthal University of Technology. Following that, I completed my master’s degree at the Technical University of Munich, where my master’s thesis focused on enzyme expression in novel fungal strains. Since then, I have developed a strong interest in fungi and am eager to conduct projects exploring various aspects of fungal research.
Since this year, I have also been pursuing a PhD at the Chair of Brewing and Beverage Biotechnology. My doctoral research focuses on developing a rapid method for the enrichment and detection of heat-resistant mold spores in fruit juices. I work in the Beverage and Cereal Biotechnology research group.
Contact: jw.zhang(at)tum.de
We warmly welcome our new colleagues and look forward to working with them. We wish them a successful start, much success with the upcoming projects, and exciting new insights along the way.
Fabian Lauck
