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Henriette Brykczynski, MSc (she/her/hers)

PhD student
Technische Universität Berlin
Berlin, Berlin, Germany

Henriette Brykczynski is a Ph.D. student in the department of Food Process Engineering, Technische Universität Berlin, Germany. She is member of the group since 2018, where she started as a student assistant. In this time, among others, she assisted research on sugar crystallization and oleogels. She further developed profound experience with multiple analytical techniques, such as RP-HPLC, DSC, rheology, microscopy.

Henriette started her Ph.D. in 2021. Her current research, supervised by Prof. Dr. Eckhard Flöter, is based in the field of oleogelation. She aims to fundamentally elucidate the gelation mechanism of natural waxes for future application in food products. The main focus is on the systematic understanding of the crystallization behavior of simplified synthetic wax oleogel systems. Another important part of Henriette’s research is the compositional analysis of different waxes in order to relate the molecular composition of a wax and the resulting network structure. Further objectives of her research are protein-stabilized oleogel systems and high-pressure homogenization.

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