Tilman Schober

Tilman Schober is a Senior Scientist at Mooji Meats, having joined the company in September 2022. Previously, Schober held the position of Senior Cereal Scientist at Nestlé for twelve years, focusing on dough-based products, flour, gluten-free options, fermentation, rheology, structure, alternative proteins, and meat analogues. Schober's experience includes a role as a Research Chemist at USDA-ARS, specializing in gluten-free bread and protein chemistry, and as a Research Associate at Kansas State University, where sorghum quality was a key focus. Additionally, Schober worked as a postdoctoral researcher at University College Cork, concentrating on gluten-free bread and sourdough research. Schober earned a Doctor of Philosophy (PhD) in Food Science and Technology from the University of Hohenheim between 1990 and 2001.