"Basidiodrinks" made in Hohenheim: Healthy and full of Aroma [26.03.21]
DECHEMA Award for Young University Lecturers in the field of Biotechnology goes to Junior Professor Dr. Yanyan Zhang. Her concept and its didactic implementation convinced the Jury.
Picture Credit: University of Hohenheim (150h)
Press Release of idw- Informationsdienst Wissenschaft,
25.03.2021
Dr. Christine Dillmann, Public Relations, DECHEMA Expert network for chemical engineering and biotechnology in Germany
Topics of the lectures could hardly have been more different: Junior Professor Dr. Yanyan Zhang from the University of Hohenheim spoke about “Biosynthesis of flavor by edible basidiomycetes provides new insights into food innovation – A case study “basidiodrinks”. In her talk, she approached the concept of "taste" in a particularly vivid way, as taste is not only an inherent product characteristic, but a perception in the human brain. Zhang took the audience on a journey through the world of taste using the example of soy drinks and green tea, which can be flavour-tuned by basidiomycetes. She emphasized that not individual substances are responsible for taste perception, but it is their interaction in complex mixtures in connection with our taste receptors.
You can read the complete article here.
 | More informationen on the research of Junior Professor Zhang's team |
