About MA Cornelia Felbinger
Cornelia Felbinger is a research associate in the Department of Food Science with core competences in sustainable consumption, sensory analysis and food product development. She researches consumption barriers for sustainable products and develops strategies to overcome them. One focus is the integration of alternative protein sources in innovative food products, combined with target group segmentation and the analysis of specific consumer needs. In sensory science, she works on the sensory evaluation of food and non-food products and contributes this expertise to research and teaching. With her skills in product development, project coordination and data analysis, she ensures that projects are implemented efficiently and practical solutions are achieved.
