Doris Häge born on the 8th of April 1984 completed her diploma studies at the University of Applied Sciences in Fulda in 2008. She completed a master degree International Food Business and Consumer Studies with her Thesis "Free Choice Profiling of Typical Armenian Cheese Varieties". In parallel she was working as a scientific assistant (third party funded) at the University of Kassel, Department of Organic Food Quality and Food Culture.
After working as a Sensory Scientist II, by supporting international projects for various chocolate brands, with Mondel?z International Inc. in Reading UK, she worked as sensory scientist and product developer for cream cheese and curd at Karwendel Werke Huber GmbH & Co. KG.
Since September 2016 she is working as a scientific assistant at the University of Geisenheim, Institute of Enology. Besides teaching sensory science and supervising Bachelor and Master Thesis, she is responsible for Training and Management of the University's sensory Panel. Additionally, she working on first research projects on the topic of Food Pairing.
Project start: 01.01.2018
Project end: 31.12.2019
Sponsor: uratorium für Technik und Bauwesen in der Landwirtschaft e.V.
Determining on a scientific basis why specific food and wine combinations are prefered by consumers and others not by using the food pairing and food completing theory.