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: Feller, N.: Extraction and foaming properties of surface-active plant materials to increase the gas holding capacity in food systems. 12th Conference of the Weihenstephan Institute for Cereal Research (WIG), 2024-03-05, Freising, Germany.
ICC Best Speaker Award (6th International Symposium on Gluten-Free Grain Products and Beverages, GF23): Feller, N., Jekle, M.: Controlling foam stability in gluten-free doughs by plant-based surfactants. 6th Symposium on Gluten-Free Cereal Products and Beverages: "Designing Food for Individual Needs and Choices", 2023-10-20, Rome, Italy.
