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. 23 I Building 03.41 I Room 0.46
T +49 711 459-23041
E jagoda.swiacka@uni-hohenheim.de
