Christoph Paczkowski

About him:

Christoph Paczkowski is currently working on his PhD thesis in the group of Cereal Technology and Process Engineering at the Chair of Brewing and Beverage Technology at the Technical University of Munich (TUM). Within his project “Optimization of aeration in gluten-free doughs” (AiF 18619 N) he focuses on the influence of varying pressures and gas types in the headspace-atmosphere during mixing on gluten-free dough systems and its rheology, volume and bread characteristics. He has done his master in food science and process technology at Department of Health Sciences and Technology at Institute of Food, Nutrition and Health at ETH Zürich and he has several years experiences in industries as a development and application engineer.

About his talk:

"Quality of gluten free breads - All about gas injection"

The presentation will give audiences an overview about the influence of pressure and gas type variations in the headspace-atmosphere during mixing on gluten-free dough systems and breads.