Age, Biography and Wiki
Hanni Rützler was born on 9 February, 1962 in Bregenz, Vorarlberg, Austria, is a researcher. Discover Hanni Rützler's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is She in this year and how She spends money? Also learn how She earned most of networth at the age of 61 years old?
| Popular As |
N/A |
| Occupation |
Nutritional scientist, food trends researcher and health psychologist |
| Age |
62 years old |
| Zodiac Sign |
Aquarius |
| Born |
9 February, 1962 |
| Birthday |
9 February |
| Birthplace |
Bregenz, Vorarlberg, Austria |
| Nationality |
Austria |
We recommend you to check the complete list of Famous People born on 9 February.
She is a member of famous researcher with the age 62 years old group.
Hanni Rützler Height, Weight & Measurements
At 62 years old, Hanni Rützler height not available right now. We will update Hanni Rützler's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.
| Physical Status |
| Height |
Not Available |
| Weight |
Not Available |
| Body Measurements |
Not Available |
| Eye Color |
Not Available |
| Hair Color |
Not Available |
Who Is Hanni Rützler's Husband?
Her husband is Wolfgang Reiter
| Family |
| Parents |
Not Available |
| Husband |
Wolfgang Reiter |
| Sibling |
Not Available |
| Children |
Not Available |
Hanni Rützler Net Worth
Her net worth has been growing significantly in 2022-2023. So, how much is Hanni Rützler worth at the age of 62 years old? Hanni Rützler’s income source is mostly from being a successful researcher. She is from Austria. We have estimated
Hanni Rützler's net worth
, money, salary, income, and assets.
| Net Worth in 2023 |
$1 Million - $5 Million |
| Salary in 2023 |
Under Review |
| Net Worth in 2022 |
Pending |
| Salary in 2022 |
Under Review |
| House |
Not Available |
| Cars |
Not Available |
| Source of Income |
researcher |
Hanni Rützler Social Network
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Timeline
On 5 August 2013, Rützler took part in food testing the world's first lab-grown burger, which was cooked and eaten at a news conference in London. Scientists from Maastricht University in the Netherlands, led by professor Mark Post, had taken stem cells from a cow and grown them into strips of muscle which they then combined to make a burger. Tissue for the London demonstration was cultivated in May 2013, using about 20,000 thin strips of cultured muscle tissue. Funding of around €250,000 came from an anonymous donor later revealed to be Sergey Brin. The burger was cooked by chef Richard McGeown of Couch's Great House Restaurant, Polperro, Cornwall, and tasted by critics Rützler and Josh Schonwald, as well as lead researcher Post. Rützler stated,
Rützler is the founder and leader of the futurefoodstudio in Vienna. She authors reference books and has been an advisor at the Zukunftsinstitut ("Future Institute") of Matthias Horx in Frankfurt am Main since 2004.
She is the co-founder of the Verband der Ernährungswissenschafter Österreichs (VEÖ, "Association of Nutritional Scientists of Austria") and was from 1999 until 2005 the vice-president of the Österreichische Gesellschaft für Ernährung (ÖGE, "Austrian Society for Nutrition"). She was a lecturer at the Medical University of Graz (college course Public Health) and is a member of numerous scientific advisory committees (VEÖ, Forum Ernährung heute, Denkwerk Zukunft, amongst others).
Hanni Rützler (born 9 February 1962) is an Austrian nutritional scientist, food trends researcher, author and health psychologist.
Hanni Rützler was born in 1962 in Bregenz, the capital of Vorarlberg. She received her secondary education at the Sacré-Coeur in Bregenz, obtaining her Matura in 1981. After a one-year study visit in the United States at Michigan Technological University, Houghton, she began studying home economics and nutritional sciences, psychology and sociology, as well as food and biotechnology at the University of Vienna (completed as Master of Natural Sciences in 1988). Aside from an apprenticeship in person-centered interviewing (completed in 1991), she was an associate at the interdisciplinary research project "Ernährungskultur in Österreich" ("Nutritional Culture in Austria") at the Institut für Kulturstudien (IKUS). Since then, she has been working as a freelance nutritional scientist, a consultant of food & beverage enterprises and a food trends researcher.
