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Katrin Löschner is an Associate Professor at the National Food Institute, Technical University of Denmark, specializing in analytical food chemistry. She has a Ph.D. in Laser Induced Structure Modifications of Plasma Polymer Films Embedded with Metal Nanoparticles from the Fraunhofer Institute in Germany. Her research interests encompass analytical chemistry, food chemistry, and material science, focusing on the detection and characterization of nanosized particles in food and contact materials. Katrin has extensive experience in analyzing toxic trace elements in food matrices and is proficient in various analytical techniques such as ICP-MS and electron microscopy. She has been responsible for teaching the Food Chemistry course for Master's students since 2019 and has supervised multiple larger projects at DTU. Katrin actively contributes to several EU-funded projects and is a member of various international scientific networks related to nanotechnology and food safety. Her expertise aligns with the UN Sustainable Development Goals, emphasizing the need to ensure food safety and quality in the context of global challenges. Additionally, Katrin has presented her work at multiple conferences and is involved in external examinations and the organization of workshops.
National Food Institute, Technical University of Denmark • Lyngby, Denmark
Works in the Research Group for Analytical Food Chemistry.
National Food Institute, Technical University of Denmark • Lyngby, Denmark
Worked in the Research Group for Nano-Bio Science.
National Food Institute, Technical University of Denmark • Lyngby, Denmark
Contributed to the group focusing on Metals, Minerals & Nano.
Fraunhofer Institute Mechanics Materials • Halle/Saale, Germany
This requirement applies generally across Technical University of Denmark (DTU) MSc programs including Computer Science, Applied Mathematics, and Engineering disciplines. Specific prerequisites vary by department/curriculum.