Sein Vortrag „In-situ-Strukturierung und Texturmodulation stärkehaltiger Materialien mittels mikrofoamgestütztem 3D-Druck“ hat die Jury überzeugt!more
For her outstanding master’s thesis on acrylamide reduction in special baked goods, Louisa Wötzel received the Student Award from the Weihenstephan Institute for Cereal Research (WIG). more
We are delighted to welcome Franziska Wagner as a new PhD student in our Department of Plant-based Foods at the University of Hohenheim!more
A fond farewell: Klaus Mix retiresmore
Displaying results 1 to 4 out of 36
