Natalie Feller receives Study Award of the Weihenstephan Institute for Cereal Research!  [02.04.24]

For her outstanding master's thesis on improving gluten-free baked goods, Natalie Feller has received the Study Award from the Weihenstephan Institute for Cereal Research (WIG). The award was presented on March 5, 2024, during the WIG's spring conference. The topic of her master's thesis is now being further explored by the doctoral student in her PhD within the field of Plant-Based Foods at the Institute of Food Science and Biotechnology at the University of Hohenheim.

More on this in the report: Personalie

Back to Latest News