I am a consumer researcher with a background in agricultural and social sciences, working at the Section of Agricultural and Food Marketing. My research focuses on healthy and sustainable food systems transformation, specializing in reducing food waste at the retail–household interface, consumer acceptance of alternative protein sources, and communicating the added value of sustainable (organic) and local foods.

Methodologically, I work with qualitative (e.g., interviews, focus groups) and quantitative (e.g., online and offline surveys) methods of empirical social research to capture diverse consumer perspectives. My particular expertise lies in conducting field experiments in real-world market settings—such as supermarkets, bakeries, and organic shops—where I have experience in designing and implementing sales tests and behavioral interventions. These studies enable evidence-based insights into how information, choice architecture, and nudges influence everyday food decisions, supporting the development of scalable, practice-oriented strategies for sustainable dietary transitions.

Inter- and transdisciplinary research driven by a strong practical focus is of particular value. In different national and international projects, I have successfully applied co-creative approaches with stakeholders including consumers—such as jointly developing research questions and designing interventions.

I am looking for a project consortium where I can contribute with my interests and skills to work together on healthy, sustainable, and enjoyable food and food environments.

The Faculty of Organic Agricultural Sciences at the University of Kassel is a leading institution in sustainable agriculture, specializing in organic farming systems, ecological resource management, and agroecological innovation. It combines research, teaching, and practice-oriented development to advance environmentally sound and socially responsible food systems. Within the faculty, the Section of Agricultural and Food Marketing focuses on the economic and social dimensions of sustainable food value chains, including consumer behavior, market dynamics, labeling, and the promotion of organic and regional food products. The section conducts inter- and transdisciplinary research on how product innovations, marketing strategies, and policy frameworks can support the transition toward more sustainable food consumption and production.