Dominic Oppen is a PhD student and scientific staff at University of Hohenheim, Dept. of Food Material Sciences. He has a bachelor’s degree in Food Science and Biotechnology 2019 (B.Sc., University of Hohenheim) and a master’s degree in Food Science and Engineering 2021 (M.Sc., University of Hohenheim). His research interests are food science in general and more specifically, meat science, fibrous food, product development and the field of oral processing. https://orcid.org/0000-0001-7896-6508