Katharina Schäfer is a food scientist and completed her master's degree at the Hamburg University of Applied Sciences with distinction. In order to think outside the box during her studies, she spent a semester abroad at the Karolinska Institutet in Stockholm intensively studying the topic of global health. Already parallel to her master thesis, Katharina started working at Hydrosol and has now been working there as a Product Manager for about 5 years. Observing all emerging trends in the food industry and thus the future of food is one of her daily tasks.Katharina is also engaged with the future of food alongside her work at Hydrosol. Since 2019, she has been working as a doctoral student at the University of Vechta. Here she conducts acceptance research on cultured meat and animal-free dairy in an interdisciplinary team. Hydrosol GmbH & Co. KG headquartered in Ahrensburg near Hamburg, Germany, is a fast-growing international supplier of food stabilisers, with subsidiaries around the world. Its specialists develop and produce tailor-made stabiliser systems for dairy products, ice cream and desserts, delicatessen foods and ready meals, as well as meat, sausage and fish products.