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Sarah Nieder is a professional in the field of food technology and processing, currently working at PHW Group since August 2021 in product development with a focus on alternative proteins. Sarah's academic background includes a Master of Science in Food Technology and Processing from Technische Universität Berlin, as well as a Bachelor of Science in Oecotrophologie from Hochschule Niederrhein. Previous experience encompasses various roles, including a postgraduate research project at CSIRO on high pressure thermal sterilization, an internship in product development at SCHWARTAUER WERKE GmbH & Co. KGaA, and a research assistant position at Technische Universität Berlin specializing in high pressure processing. Additionally, experience includes work at DIL Deutsches Institut für Lebensmitteltechnik e. V. in biotechnologies and an early role in product development and quality management at Lay Gewürze.