Mag. rer. nat. Daniela Kretschy
Science of nutrition, product development, applied medical sciences, analytical chemistry
Studied science of nutrition with focus on food technology at the University of Vienna (2000-2006). In her diploma thesis she investigated the effect of preparation and storage on the content of vitamin C and carotenoids in brassica oleracea considering the sensoric properties. During her studies she also worked five years at the enviroment saving organisation Global 2000. After her studies she worked in food industry where she was responsible for quality management and product development. Then she started to study applied medical sciences at the Medical University of Vienna for one year and worked in the main lab of the childrens clinic at the General Hospital. There she made in vitro research on primary endothelial cells with following Western blotting and densitometric analysis of proteins. At the moment she works on her dissertation at the department of analytical chemistry on the University of Natural Ressources and Applied Life Sciences of Vienna. In line with her dissertation she develops a new LC-ICP-MS method for the determination of proteins in biological samples.