{"id":8541,"date":"2021-10-08T15:40:29","date_gmt":"2021-10-08T20:40:29","guid":{"rendered":"https:\/\/ds-barranquilla.org\/?p=8541"},"modified":"2023-01-03T10:47:08","modified_gmt":"2023-01-03T15:47:08","slug":"la-industria-de-los-alimentos-el-sector-donde-se-destaca-maria-alejandra-rengifo","status":"publish","type":"post","link":"https:\/\/ds-barranquilla.org\/de\/la-industria-de-los-alimentos-el-sector-donde-se-destaca-maria-alejandra-rengifo\/","title":{"rendered":"Die Lebensmittelindustrie: der Sektor, in dem Mar\u00eda Alejandra Rengifo aufgeht"},"content":{"rendered":"

Die Lebensmittelindustrie: der Sektor, in dem Mar\u00eda Alejandra Rengifo aufgeht<\/strong><\/h1>\n

Geschrieben von: Jos\u00e9 R\u00edos Mercado.<\/strong> Mar\u00eda Alejandra Rengifo arbeitet derzeit in Br\u00fcssel (Belgien) als Biotechnologin im Forschungs- und Entwicklungszentrum des multinationalen US-Konzerns Cargill. Nach ihrem Studium der Industriemikrobiologie an der Universidad Javeriana in Bogot\u00e1 und einem Master in Biotechnologie an der Universit\u00e4t Wageningen (Niederlande) ist unsere Absolventin des Jahrgangs 2009 als Forscherin in der Lebensmittelindustrie t\u00e4tig und entwickelt funktionelle Inhaltsstoffe f\u00fcr die Verarbeitung neuer Produkte.<\/p>\n

\u201eEine sehr besondere Erfahrung war mein Hochschulpraktikum, das ich 2014 an der Versuchs- und Lehranstalt f\u00fcr Brauerei in Berlin (VLB) absolviert habe. In diesen sechs Monate habe ich viel gelernt. Ich habe es sehr genossen, nach meinem Austauschprogramm 2007 nach Deutschland zur\u00fcckkehren. Nach dem Bachelor habe ich habe ich mir dann einige M\u00f6glichkeiten in Europa f\u00fcr ein Masterstudium angesehen und mich f\u00fcr die Niederlande entschieden, da das Zulassungsverfahren dort am schnellsten ging\", sagte die Industriemikrobiologin.<\/p>\n

Mar\u00eda Alejandra Rengifo erz\u00e4hlt, dass sie zwar kein Niederl\u00e4ndisch spreche, sich aber dank ihrer Deutschkenntnisse gut in diesem Land zurechtfand. Au\u00dferdem berichtet sie uns von ihrem Praktikum w\u00e4hrend des Masterstudiums bei Kraft Heinz, bei dem sie ein gemeinsames Forschungsprojekts mit Cargill durchf\u00fchrte. Daraufhin wurde sie 2018 von Cargill eingestellt, um durch Fermentation mit Milchs\u00e4urebakterien nat\u00fcrliche Inhaltsstoffe f\u00fcr Lebensmittel zu entwickeln, die als Texturgeber, S\u00fc\u00dfungsmittel und S\u00e4uerungsmittel verwendet werden k\u00f6nnen.<\/p>\n

\u201eNeben dem Sprachdiplom I und II und dem Internationalen Schulabschluss (IB) sehe ich meinen Masterabschluss und die M\u00f6glichkeit, in Europa zu arbeiten, als meine wichtigsten Errungenschaften an. Im Gegensatz zu den meisten meiner Kolleg*innen, die derzeit im Bereich der Qualit\u00e4tssicherung arbeiten, habe ich es vorgezogen, mich auf den Bereich der angewandten Forschung in der Lebensmittelindustrie zu konzentrieren, in dem ich Tag f\u00fcr Tag beruflich wachsen kann\", stellt die Industriemikrobiologin fest.<\/p>\n

Mar\u00eda Alejandra Rengifo sch\u00e4tzt der Kontakt mit einer anderen Kultur -wie der deutschen- und die Sprachen, die sie gelernt hat, besonders an ihrer Zeit an der Deutschen Schule Barranquilla. Das Austauschprogramm, die Zusammenarbeit mit Mitsch\u00fcler*innen (unabh\u00e4ngig von deren Klassen), die Meinungs- und Kleidungsfreiheit, das Osterfest, die Lage an der Carrera 51B, der Kunstunterricht, die Leguane, die Freunde, die Basare, die Lehrkr\u00e4fte und die Pausen sind wundersch\u00f6ne und unvergessliche Erinnerungen an eine Zeit, die sie als die beste ihres Lebens betrachtet.<\/p>\n

\"\"<\/a>\"\"<\/a>\"\"<\/a><\/p>","protected":false},"excerpt":{"rendered":"

La industria de los alimentos: el \u00e1mbito donde se destaca Mar\u00eda Alejandra Rengifo Creado por: Jos\u00e9 R\u00edos Mercado. 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