Jagoda Swiacka

Jagoda Swiacka earned her degree in Food Technology from Technical University of Berlin and is currently pursuing her PhD at the University of Hohenheim, working at the development and optimization of acrylamide mitigation strategies in yeast-leavened breads enriched with various plant ingredients. Her investigations focus on linking the moisture-temperature profiles with the acrylamide formation kinetics in breads with diverse plant-based materials, as well as understanding the mechanisms of crust formation. With her research, she wants to contribute to a healthier food, without impairing the original product quality.