Veronika Walser
About Veronika Walser
Veronika Walser is a Flavour Scientist currently working at air up in Munich, Germany. She has an extensive academic background in food chemistry, having completed her Bachelor's, Master's, and ongoing PhD studies at Technische Universität München.
Work at air up
Veronika Walser has been employed at air up as a Flavour Scientist since 2021. In this role, she focuses on developing innovative flavor solutions that enhance the drinking experience. Her work contributes to the company's mission of creating products that promote hydration through flavor without added sugars or artificial ingredients. Based in München, Bayern, Deutschland, she has been part of the team for three years.
Education and Expertise
Veronika Walser studied at Technische Universität München, where she pursued a Bachelor of Science in Lebensmittelchemie from 2012 to 2015. She continued her education at the same institution, earning a Master of Science in Lebensmittelchemie from 2015 to 2017. Currently, she is working towards her Promotion in Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, a program she has been involved in since 2017. This extensive academic background provides her with a strong foundation in food chemistry and molecular sensory science.
Background
Veronika Walser's professional background includes significant research experience. She worked as a Research Intern at Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München for two months in 2016. Following this, she served as a Scientific Researcher and PhD Candidate at Technische Universität München from 2017 to 2021. Additionally, she completed her Master's Thesis at the Leibniz-Institut für Lebensmittel-Systembiologie in 2017, further enhancing her research skills in the field of food science.
Research Experience
Veronika Walser has accumulated valuable research experience throughout her academic and professional career. Her role as a Scientific Researcher and PhD Candidate at Technische Universität München lasted four years, during which she engaged in various projects related to food chemistry. Her earlier experience as a Research Intern at Leibniz-Institut für Lebensmittel-Systembiologie also contributed to her expertise in the field. These roles have equipped her with practical knowledge and skills relevant to her current position at air up.