After a decade in fundamental research in-between physics and cell biology, I decided to quit academia in 2015 and to start my own company in a completely different area: KÄNDI– a company about the development and small-scale production of high-quality, sustainable sweets. Beginning of 2018 I finally decided that I had to stop this endeavor. Since then I have moved back to scientific research where I now work as a data scientist.
Thirteen month after making one of the most
difficult decisions I have ever made, namely to stop with this company, I finally
want to share some of the lessons I have learnt.… Read the rest
NO. It’s not. But I agree, it’s been a while 1) To avoid the empty page. And for the sake of continutiy, I added several of my old and older blog posts from www.sweetmatterphysicist.com. There are times when nothing happens to blog about. And there are times when too much happens to have time to blog about it.… Read the rest
As a candymaker I naturally have to deal a lot with sugar. And I bet there’s hardly another food ingredient that is more at the center of public attention and debates. And I am also pretty sure that there are not many other substances in food that create such incredible controversies, especially -and sadly- even far far beyond any scientificly sound knowledge. Today I came accross yet another product that boldly advertised its ‘syrup’ content. Even if that just means regular, boring, cheap, standard glucose syrup (here named ‘tapioca syrup’)… Read the rest
No way to deny it. I am a science geek, and I will remain a science geek, no matter if in the lab or in the kitchen (the kitchen is a lab, too, I would say). When I spend time on learning new things about cooking, eating, sweets, or health, I still carry around that scientist in me. … Read the rest