Louisa Wötzel receives Student Award from the Weihenstephan Institute for Cereal Research! [11.04.25]
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).
The award was conferred on March 17, 2025, during the 13th WIG Spring Conference. Following the successful completion of her master’s degree in Food Science and Engineering, Wötzel is continuing her academic career as a doctoral researcher in the Department of Plant-Based Foods at the University of Hohenheim, under the supervision of Prof. Dr. Mario Jekle. Her doctoral research focuses, among other things, on exploring the use of proteins from baker’s yeast for innovative food applications.
More on this in the column Personalie
Back to Latest News
