Mourning for Prof Dr Ingrid Seuss-Baum

It is with great sadness that we bid farewell to our esteemed colleague Prof. Dr oec. troph. Ingrid Seuß-Baum, who passed away far too soon after a short, serious illness. Until her retirement after the summer semester 2023, Ingrid Seuß-Baum had a decisive influence on our department in teaching, research, transfer and academic self-administration for many years and we are deeply saddened by her loss.

Ingrid Seuß-Baum studied nutritional sciences at the Justus Liebig University in Giessen and subsequently completed her doctorate. She then worked as a research assistant at the Federal Institute for Meat Research in Kulmbach and in the R&D department of Maizena/Knorr GmbH in Heilbronn. In 1992, she was appointed to Fulda University of Applied Sciences and represented the Department of Nutritional Sciences and Sensory Science at the Faculty of Food Technology until her retirement in 2023.

Her research was at the interface between food technology, sensory science and nutritional science and combined technological issues with nutritional-physiological relevance. This is reflected not only in her dissertation on the "Influence of smoking on nutritional components of meat products", but also in her subsequent research on nutrient stability and bioavailability in eggs, the characterisation of pungent substances and the quality and tenderness of meat. In addition, she developed methodological approaches for describing sensory properties and thus made a significant contribution to decisive further developments. Her extensive research activities are evidenced by an impressive list of publications, numerous doctorates, which she supervised during her time at Fulda University of Applied Sciences, as well as many successfully acquired third-party funded projects.

For Ingrid Seuß-Baum, research was always directly related to practical application. In this context, she contributed her expertise to the DLG's technical and testing work for more than 15 years, was involved in the DLG Sensory Science Committee of the Specialist Centre for Food and worked on the further development of test methods and requirements in the Commission for Convenience Food. Her work lives on in many of the DLG's fundamental works.

Ingrid Seuß-Baum was particularly committed to supporting students in her courses, especially during her many years as Dean of Studies. She was always a competent and approachable professor for our students, who organised her courses with a great deal of expertise and enthusiasm. Being supported and encouraged by her in her teaching meant acquiring expertise at a high professional and academic level, from which many students and doctoral candidates still benefit today in their further professional careers.

In addition to her professional expertise, students and colleagues alike valued her above all for her commitment to the further development of teaching and studies. During her many years as Dean of Studies from 2005 to 2018, she introduced various innovative degree programmes, such as the Master's in Food Processing (part-time), which she designed early on as a blended learning programme, the introduction of our Industrial Engineering degree programme and the International Engineering Sciences Bachelor's degree programme. She knew how to recognise innovative topics at an early stage and to drive them forward with energy. Her commitment was always characterised by foresight: she always had an eye on long-term development and was committed to the future of our department with great energy and persuasiveness.

As a member of numerous committees, she was not only a driving force, but also a personality whose ability to integrate, objectivity and clear attitude were equally convincing. She combined the ability to bring people together with the determination to make difficult decisions. In addition, Ingrid Seuß-Baum was a personal role model for many of us: through her calm, matter-of-fact manner, her energy and composure when initiating developments, and not least through her openness and humanity. Her willingness to listen to problems and her constructive suggestions for solutions were appreciated by everyone, and she always focussed on working together as a team and supporting her employees. Even after her retirement, she remained close to us and continued to be an important point of contact for many.

We are losing a colleague who made a lasting contribution to our department and whom we will remember with respect, gratitude and great appreciation.

Our sympathy goes out to her family, relatives and all her friends.