Natalie Feller

Natalie Feller is a PhD student in the Department of Plant-based Foods at the Institute of Food Science and Biotechnology, University of Hohenheim (UHOH), Stuttgart, Germany. In October 2022, Natalie Feller began her research to investigate and control gas bubble stability in gluten-free doughs using plant-based surfactants. The primary objective of her research is to gain a comprehensive scientific understanding of the underlying mechanisms involved. A key aspect of her work involves the systematic progression from simple to complex matrices to explore the efficacy of plant-based surfactants in achieving stable gas bubble formations. Through her studies, Natalie Feller strives to contribute to the advancement of knowledge in the field of gluten-free baking and make valuable contributions to the development of innovative solutions for the growing population choosing a gluten-free diet. Under the guidance of Prof. Dr. Mario Jekle, the Department of Plant-based Foods addresses the challenges of sustainable food production and promoting food security for future generations.