November 28, 2014: For her research in the field of cold plasma application on food Sara Bußler, scientist in ATB's research program 'Quality and safety of food and feed', was awarded with the „GNT Young Scientist Award 2014“ at the EFFoST International Conference in Uppsala. 

Sara Bußler received the GNT award (1st price) for the best scientific contribution entitled “Cold atmospheric pressure plasma: An innovative tool for the targeted modification of protein functionalities”. The award honores scientific contributions for the development of new concepts or techniques, aiming at improving the food sector. 

This year the 'GNT Young Scientist Award 2014' was presented at the EFFoST International Conference (November, 25-28) in Uppsala, Sweden. The scientific award committee, Prof. Lilia Ahrné, SIK, Lund, Prof. Marco Dalla Rossa, University Bologna, Prof. Petros Taoukis, University of Technology Athens, and Dr. Marcus Volkert, GNT Europa GmbH, considered high-quality scientific contributions in the form of poster presentations and oral presentations presented in the course of the conference.  

The European Federation of Food Science & Technology (EFFoST) is a non-profit association that federates food science and technology organizations in Europe. EFFoST is the European group of the International Union of Food Science & Technology (IUFoST), which in turn is a full member of the International Council for Science (ICSU), the scientific organization of the United Nations (UN). 

Dr. Marcus Volkert (photo, right), Application & Development Manager at GNT Europa GmbH gave the award to Sara Bußler.  

Since 2009, GNT has been awarding the 'GNT Young Scientist Award' with the intention to honor students and PhD students with extraordinary scientific achievements in the field of food science. In doing so, GNT offers young scientists the opportunity to show their talent and potential to an academic and industrial audience. The 'GNT Young Scientist Award' seeks to encourage young scientists to engage in the scientific examination of pioneering approaches related and applicable to fruit and vegetable processing and innovative use of colorimetric analysis.