Louisa Wötzel

  • PhD Student at Department of Plant-based Foods (150d)

Research areas:

  • Fractionation and functionalization of yeast proteins
  • Investigation of application possibilities of funcionalized yeast proteins as a food ingredient

Garbenstr. 23 I Building 03.43 I Room 202

T +49 711 459-22310
E louisa.woetzel@uni-hohenheim.de

Awards

  • Study Award of the Weihenstephan Institute for Cereal Research (WIG) for outstanding bachelor's and master's theses with a cereal or bakery technology relevance: Wötzel, L, Swiacka J, Jekle, M.: Einfluss der Hydratation von getrockneten Karottenstreifen auf die Acrylamidbildung in Backwaren. 13th Conference of the Weihenstephan Institute for Cereal Research (WIG), 2025-03-18, Freising, Germany.