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Jagoda Swiacka, M.Sc.

PhD Student at Department of Plant-based Foods (150d)
PhD Representative in the Senate of the Universtity of Hohenheim
PhD Representative in the Faculty Council of Natural Sciences
PhD Representative in the Steering Commitee of the Research Center for Health Sciences
PhD Representative in the Senate Commitee for Research
PhD Repersentative in the Senate Commitee for Information Management

Research areas:

Elucidation of acrylamide formation in specialized baked products
Imitation of crust formation in a model process
Adaptation of hydration strategies to minimize acrylamide formation

Garbenstr. 25 I Building 03.41 I Room 0.46

T +49 711 459-23041
E jagoda.swiacka@uni-hohenheim.de

Stipendien

DAAD scholarship within the framework of the 2024 Conference Travel Program: Vortrag: Swiacka, J., Matthes, C., Wötzel, L., Kima, L., Voß, A., Bork, L.V., Grebenteuch, S., Rohn S., Jekle, M.: Conventional and ultrasound-assisted hydration for product-adapted acrylamide reduction in carrot- and potato-based breads. Acrylamide and process formed contaminants: A supply chain approach. 2024-09-04, Brussels, Belgium