Ralf SchweiggertRalf Schweiggert is a post-doctoral researcher at the Chair of Plant Food Technology and Analysis of the University of Hohenheim (working with Prof. Reinhold Carle). The main research interests of his workgroup are plant pigments, e.g., the elucidatin of their structure, their stabilization for food applications, their antioxidant activity, and their bioavailability in humans. He has published 15 peer-reviewed publications and 2 book chapters in this field and was an invited speaker at the Pigments in Food Conference in 2013 (Novara, Italy). Besides Hohenheim, he conducted several research stays at the Universidad de Costa Rica (working with Prof. Patricia Esquivel) and the Ohio State University (working with Prof. Steven J. Schwartz). His research and Ph.D. thesis was awarded with the Baumann-Gonser-Research Award (2012), the research award of the German Association for Quality Research (2014), and the Prof. Wild Award of the University of Hohenheim (2014). Read More Read Less