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Dr. habil. Julia K. Keppler is an Associate Professor in the Laboratory of Food Process Engineering at Wageningen University & Research. Her research centers on the targeted functionalization of proteins and the processing of various food types, including dairy, plant, insect, and single cell proteins, particularly those produced through precision fermentation. With a focus on understanding protein-protein and protein-ingredient interactions at nanoscale, mesoscale, and macroscale levels, she aims to identify favorable protein sources and processing conditions for the production of meat and dairy alternatives for the future. Dr. Keppler has co-authored 79 scientific peer-reviewed papers and holds three patents. She obtained her PhD in 2014 from Kiel University in Germany, followed by her Habilitation in Food Technology in 2021. Prior to her current role, she served as a junior research group leader at Kiel University and completed a visiting post-doctoral fellowship at INRA in France. In 2019, she began leading the protein functionalization group in her laboratory.
Wageningen University & Research • Wageningen
Leads the protein functionalization group in the Laboratory of Food Process Engineering.
Kiel University • Kiel, Germany
Led a research group focused on food technology.
INRA • France
Conducted research on food proteins.
Wageningen University offers MSc programs corresponding to the research departments listed. Admission is centralized but evaluates the relevance of the undergraduate degree to the specific department's field.