Caroline Kothe is a Postdoc at DTU - Technical University of Denmark since February 2022, leading research in the Sustainable Food Innovation group under the Novo Nordisk Foundation Center for Biosustainability. This role involves exploring microbial dynamics and characterizing compounds in fermented foods, with a focus on plant-based cheeses and innovative products such as upcycled beverages. Previously, Caroline served as a Postdoctoral Researcher at INRAE from October 2017 to February 2022, specializing in the diversity of halophilic bacteria in cheese ecosystems. Additional experience includes working as a Local Innovation Agent at SEBRAE RS and holding internships in microbiology and food technology at various educational institutions. Caroline Kothe holds a PhD in Microbiology from Université Paris-Saclay, a Master's degree in Science and Food Technology, and a Bachelor's degree in Food Engineering from the Federal University of Rio Grande do Sul.
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