Jagoda Swiacka, M.Sc.

Research areas:

  • Elucidation of acrylamide formation in special bakery products
  • Adaptation of hydration strategies to minimize acrylamide formation
  • Imitation of crust formation in a model process

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 2025 Conference Travel Program: Swiacka, J., Zettel, V., Sukop, U., Höfler, K., D’Amico, S., Bender, D., Schönlechner, R., Jekle, M.: Mathematical modeling of enzymatic crosslinking of arabinoxylan-protein networks in a model system using DOE. 21st ICC Conference “Cereals and Pulses: Bridging Science and Innovation to drive the Transformation of the Food System”. 2025-09-24, Vienna, Austria.
  • DAAD scholarship within the framework of the 2024 Conference Travel Program: Presentation: 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