Brianne Altmann

"Science is just formalized curiosity" (Chris Hadfield)

Research Interests:

Food systems, unconventional livestock, consumer perception and preferences, sustainability science

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)


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.