Dr. Monika Stephanie Brückner-Gühmann has been appointed Professor of Food Technology at the Department of Agriculture, Ecotrophology and Landscape Development at Anhalt University of Applied Sciences for the winter semester 2025/2026. As the new Professor of Food Processing at Campus Bernburg, she brings with her many years of experience in research, teaching and industry and a particular passion for plant-based product development.
Dr. Brückner-Gühmann studied Food Technology at the University of Bonn and later completed her doctorate at the Technical University of Berlin. She worked at TU Berlin for almost two decades in teaching and research, most recently as a project manager at the Institute of Food Technology and Food Chemistry. Her scientific focus was on alternative protein sources, the structuring of plant-based food components and the design of more sustainable production methods through the use of mixed fractions and side streams.
Before moving to Bernburg, she worked as a senior manager at the start-up Formo Bio in Berlin, in the field of precision fermentation of proteins for use in cheese alternatives. She now brings her experience to teaching at Campus Bernburg: "I want to show my students how scientific ideas can be turned into marketable products," says Brückner-Gühmann. "It's not just about specialist knowledge, but also about creativity, teamwork and the courage to break new ground." In her classes, she combines theoretical foundations with insights into current research projects and business practice. She is particularly interested in topics such as sustainability, climate-resilient plants, alternative raw materials and the exchange with start-ups and consumers.
At the same time, Dr. Brückner-Gühmann is committed to the targeted promotion of Early career researchers. As a mother of two children, she knows the challenges that can be associated with a career in science. "I want to make it clear that a career in science is also possible with a family - and encourage young women to develop their potential," she says.
