Researcher

Christoph Ottenheim was Senior Scientist II and team lead at the A*STAR Institute of Food and Biotechnology Innovation (A*STAR SIFBI). His team focused on topics related to submerged fermentation and downstream processing for the production of food ingredients, with a particular focus on alternative proteins and alternative lipids. Christoph holds a Diploma from the University of Bonn, Germany, and a Doctorate from the University of Leipzig, Germany, both in Biology with specialisation in biotechnology. After his doctorate, obtained in collaboration with the A*STAR Institute of Chemical and Engineering Sciences (now the A*STAR Institute of Sustainability for Chemicals, Energy and Environment), he joined the same institute as a postdoctoral researcher in 2016 and moved to A*STAR SIFBI in 2020 where he established his own team.