Rita Laukemper holds a Diploma in Food Technology from the Technical University in Berlin. During her time at the University of Berlin she focused on innovative technologies for preserving food. Since 2014 she is a PhD student in the Research Group Cereal Process Engineering of the Institute of Brewing and Beverage Technology at the Technical University Munich in Freising-Weihenstephan. Beside supervising students and working on different projects she does research in order to understand the mechanisms of adhesion phenomena between cereal dough and relevant contact surfaces used in bakeries and the effect of microbial contamination. Within the framework of her dissertation she developed a new measurement rig for a texture analyzer to determine the separation behavior of dough for different practically applied contact times and a huge variety of materials.
