I discovered my interest in food process engineering and especially in extrusion technology during my studies of "Food Technology and Biotechnology" at the Technical University of Munich. During my bachelor's thesis, I gained initial insights into the extrusion of whey proteins with the aim of producing fat substitutes. In my master's thesis at the Fraunhofer Institute IVV in Freising, I also worked in the field of extrusion. The focus was on substituting fish meal in fish feed with plant proteins. In 2019, I began my doctoral studies at the Karlsruhe Institute of Technology as part of my work as a research assistant in the research group "Extrusion of Biopolymeric Materials".