Dr. Charlotte Stemler received the Friedrich Meuser Research Award 2024 for her work on baking lipases and their potential in improving baking quality in fine bakery goods. As part of the Industrial Collective Research (IGF) 20771 N project funded by the Research Association of the German Food Industry (FEI), she investigated new uses for lipases as clean-label baking aids. Their potential in reformulating the recipe of an egg-free cake was then investigated in detail.

The food chemist was awarded the Friedrich Meuser Research Prize 2024 for her outstanding dissertation, the study’s application relevance and implementation. The prize was presented to her by FEI Chairman Dr. Götz Kröner at the FEI Annual Conference in Hamburg on 12 September 2024.

Stemler’s dissertation entitled “Substrate specificities of baking lipases for use in fine bakery goods” was supervised by Prof. Dr. Katharina Scherf and was written at the Institute of Applied Biosciences, Department of Bioactive and Functional Food Ingredients at the Karlsruhe Institute of Technology (KIT).

A report of the research was published in Baking+Biscuit International, issue 4 -2024.

Photo: Dr. Charlotte Stemler with the certificate presented by FEI Chairman, Dr. Götz Kröner (right); the award’s namesake, Prof. Dr. Dr. Friedrich Meuser (left), is the first to congratulate her on thie achievement.

Credit: FEI – Michaela Wohlleber