Successful Participation at GF23 Conference: PhD student Natalie Feller Receives ICC Best Speaker Award  [09.11.23]

The 6th International Symposium on Gluten-Free Grain Products and Beverages (GF23) took place from October 18th to 20th, 2023. Natalie Feller, doctoral student in the Department of Plant-based Foods under the supervision of Prof. Jekle, represented the University of Hohenheim at the conference. She impressed the participants with her presentation on the topic “Controlling foam stability in gluten-free doughs by plant-based surfactants” and received the prestigious ICC Best Speaker Award. The award is given to recognize outstanding contributions to research in the field of gluten-free foods. Natalie Feller's presentation showed the possibilities of stabilizing foam in gluten-free dough using plant-based surfactants. Your contribution underlines our university's commitment to high-quality research in the field of gluten-free food products.

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