Dr Ann-Cathrin Volz

Dr. Ann Cathrin Volz is a trained nutritionist with deep expertise in cell biology, biomaterials and food science. She studied Molecular Nutritional Sciences at the University of Hohenheim, where she completed her PhD developing a serum-free in vitro model of adipose tissue. During her scientific training, she combined academic biochemistry with practical laboratory work in bioengineering. After completing her doctorate, she spent two years as a postdoctoral researcher at Reutlingen University, where she focused on transferring her knowledge of tissue engineering from biomedicine to the field of in vitro agriculture. In 2020 Ann-Cathrin joined BMG LABTECH as an Applications Specialist, where she authors application notes, conducts workshops, and supports scientific customers.