Ecotrophology graduate Josephine Haupt from Anhalt University of Applied Sciences is one of this year's winners of the Young Talent Forum at the Central German Nutrition Summit. She was honored for her bachelor's thesis "Alternatives to the use of saccharin in canned gherkins", which was developed in a cooperative project with Hainich Konserven GmbH from Thuringia and Anhalt University of Applied Sciences under the supervision of Prof. Dr. Peter Wendt. The award is endowed with 1,000 euros.
In her work, Haupt developed a practical analysis and evaluation tool with which companies can systematically check how value-adding ingredients, such as sweeteners, can be sensibly replaced. The underlying multidimensional utility value analysis can be individually adapted to the requirements of different companies and thus offers permitted supplementary material for future recipe and product developments. "The added value lies not in a specific alternative that I was looking for," explains Haupt, "but in the method itself. I have developed a tool that companies can use flexibly." She presented her findings in a short talk at the nutrition summit in Dresden. The event was "very good and a great experience", she says. She received valuable support in advance and was closely guided through the process.
The work was created during an internship at Hainich Konserven. Haupt continued to work on her thesis there during her subsequent student traineeship. She was supported by the many practical seminars during her studies in Bernburg. The fact that she already had a good knowledge of laboratory work, protocols and analysis procedures made it much easier for her to get into the subject: "I learned a lot during my studies that I was later able to apply directly in the company," she says. She has since successfully completed her studies and now works in quality management at Hainich Konserven.
In 2025, the Young Talent Forum of the Central German Food Summit awarded prizes to four theses that provide new impetus for the production, processing or marketing of food. The award ceremony and presentation of the theses took place at the 9th Central German Food Summit on November 5, 2025 in Dresden. The summit is considered an important industry meeting for economics, science and politics in Thuringia, Saxony and Saxony-Anhalt.
Students benefit: Practice is the order of the day in Ecotrophology
The Ecotrophology degree program offers a wide range of practical content for anyone interested in the production, quality and credits of food. At the green Campus Bernburg, students have access to modern laboratories in the Biotechnikum (BT - Building 29 - Bernburg) - an environment in which theory and practical work go hand in hand and complement each other.
More information: www.hs-anhalt.de/oe
