ELEONORA CHARLOTTE PICHLER

Eleonora Charlotte Pichler is a 2^nd year PhD student at the Institute of Food Technology (University of Natural Resources and Life Sciences, Vienna). She is conducting her PhD research in the field of the chemical, nutritional and processing properties of selected cereals, under the guidance of Prof. Regine Schönlechner, with special interest on oat and sorghum. Within her studies, she is focusing her research on secondary plant metabolites, such as phenolic acids, as well as influences of cereal components (and their by-products) and processing methods on the digestibility of cereals. Previously to her PhD study, she accomplished the bachelor study in food and biotechnology, followed by a Master´s degree in Food Science and Technology, both at the University of Natural Resources and Life Sciences, Vienna. One of the main aims of Eleonora´s research is to promote the biodiversity of (alternative) cereals and gain more knowledge of their nutritional and processing properties, in order to enhance their benefits for human consumption.

Title:

"Addition of micronized oat husk to gluten free bread baked by Ohmic heating"