DENISSE BENDER

Denisse Bender is a Postdoc at the University of Natural Resources and Life Sciences in Vienna (BOKU). She leads the research group of Food Physics at the Institute of Food Sciences since 2020. Her research focuses on the utilization and modification of functional plant-based ingredients, as well as the application of technologies for the formation of tailored cereal-based food structures.

Title:

"Understanding the role of ingredients in ohmic heating of gluten-free bread"