The health effects for foods rich in polyphenol will be discussed. However, studies carried out on the functionality of polyphenol are often contradictory, as the result of the interaction of polyphenol with high-molecular matrix components in foodstuffs. The aim of Maria Buchweitz’s research project is to characterize the interactions between the structurally diverse polyphenol with cell wall components and proteins, and to investigate their effect on stability and the bioavailability of polyphenol in a physiological context.
Maria Buchweitz obtained her doctoral degree from the University of Hohenheim’s Institute of Food Science and Biotechnology in 2013. She also worked as a postdoctoral researcher at the Institute of Food Research in Norwich (GB). She has been working as a research fellow at the Faculty of Chemistry (Analytical Food Chemistry) since 2014. She has been awarded scholarships from the Landesstiftung Baden-Württemberg, the Brigitte-Schlieben-Lange Program and the DAAD, as well as receiving support from the Magarete-von-Wrangell-Habilitationsprogramm since 2017. She received the Artur Fischer Prize for excellent academic performance, the Wissenschaftspreis 2013 from the Universitätsbundes Hohenheim e.V. and the Rolf Sammet Prize from the Faculty of Chemistry for non-professorial teaching.
About the series “Female Researchers at the University of Stuttgart”
This series was created by the Gender Equality Unit at the University of Stuttgart.