Doris Häge is Research Associate in the Institute of Enology at the University of Geisenheim
She obtained her Diploma (FH) in Nutrition and Home Economics from the University of Applied Sciences at Fulda, Germany.
Between 2008-2011 she completed her MSc in International Food Business and Consumer Studies, at the University of Applied Sciences Fulda and University of Kassel, Germany. Following her graduation she worked as Junior Scientist in the Department of Organic Food Quality and Food Culture, University of Kassel, Germany,
Doris has worked as sensory scientist and product developer for Karwendel Werke Huber, GmbH u. Co. KG, Germany, for three years. Before this she spent one year in the UK as Consumer Scientist II, Mondelez International Inc., United Kingdom.
She currently lectures on Sensory Science at BSc level for Viticulture and Enology, in addition to International Wine Business, Beverage Technology, Food Safety and Logistics and Management of Fresh Products.
Vinifera Teaching: Doris teaches sensory science to M2 students in Germany.
Research Interests: Her focus is on food pairing and food completing.