Anna-Sophie Stübler is a research associate in the department Advanced Research at the German Institute of Food technology (DIL e.V.)

She joined the group in 2016 and focuses her work on alternative preservation technologies and the nutritional content of fruit and vegetable products.

She completed a joined European food technology master at Wageningen University, University College Cork, AgroParis Tech and Lund University. Her fields of interests include food technologies, preservation as well as antioxidant and protein chemistry.