Paula obtained her BSc in Nutritional Science at the University of Jena (Germany), and her MSc in Nutritional Medicine at the University of Lübeck (Germany). Considering her inability to eat gluten the lack of good bread in the US didn’t stop her from joining the Molecular & Cellular Pathology PhD program here at the University of Michigan in 2023.

Her current project focuses on the involvement of goblet cell antigen passages in the sensitization to food allergens.

In her free time Paula likes to read, cook, go for hikes, and discuss news about Taylor Swift.