Stephanie Jeske MSc, PhD

Stephanie Jeske graduated with a Bachelor in Food Technology from University of Applied Science Bremerhaven in Germany. For her final thesis she came to University College Cork to work with Prof. Dr. Elke Arendt, investigating strategies to improve protein extraction from quinoa flour. Captivated by this topic and scientific work, she decided to stay in Cork and started a PhD program under the supervision of Prof. Dr. Elke Arendt in 2015. Her research focuses on innovative plant-based dairy alternatives.