"Science is just formalized curiosity" (Chris Hadfield)
- Research Interests:
- Expertise Meat physico-chemical properties, descriptive sensory analysis, participatory mapping, consumer surveys, discrete choice experiments
- Since 2015 "Sustainability Transitions in Food Production: alternative protein sources from a socio-technical perspective" Link
- Academic Career:
- 2015 M.Sc. in Sustainable International Agriculture, University of Göttingen & University of Kassel
- 2013 B.Sc. in Environmental and Conservation Sciences, University of Alberta, Canada (Majored in Human Dimensions of Environmental Management)
- 2013 B.A. in Native Studies, University of Alberta
- 2013 Certificate of Aboriginal Governance and Partnership
- 2012 Udergraduate Research Opportunities Program, RWTH Aachen ("Motivations behind urban agriculture projects: a cross-cultural comparison between Cologne, Germany and Edmonton, Canda" )
- 2011 Study abroad, Albert-Ludwig-University Freiburg (Focus on Environmental Governance & Forest Ecology and Management)
Food systems, unconventional livestock, consumer perception and preferences, sustainability science
Siekmann, L., Meier-Dinkel, L., Janisch, S., Altmann, B., Kaltwasser, C., Sürie, C., Krischek, C. (2018). Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual. Foods 2018, 7(10), 156.
Altmann, B. A., Jordan, G., & Schlecht, E. (2018). Participatory mapping as an approach to identify grazing pressure in the Altay Mountains, Mongolia. Sustainability, 10(6).
Altmann, B. A., Neumann, C., Velten, S., Liebert, F., & Mörlein, D. (2018). Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets : A Pilot Study. Foods, 7(3).
Meyerding, S. G. H., Gentz, M., Altmann, B., & Meier-Dinkel, L. (2018). Beef quality labels: A combination of sensory acceptance test, stated willingness to pay, and choice-based conjoint analysis. Appetite, 127(September 2017), 324–333.