Katharina Hanz
Dipl.-Ing. Katharina Hanz
Institute of Food Technology (LMT)
Location Muthgasse 18, 1190 Wien
Email katharina.hanz@boku.ac.at
Tel: +43 1 47654-75241
Career
- 2008 Sponsion
Awards
- 2022 BOKU Lehrpreis 2022 Anerkennungspreis
Projects
0 Projects found.
Publications
Knowledge Transfer to Society
Media
Lectures
(2023) Mikroorganismen: Die kleinen Zauberer in unserem Essen
Autoren: Pichler, E; Hanz, K; Wagner, E; Zwirzitz, B;
Kinderuni Wien 2023
(2018) Combination of Pulsed Electric Field and pectinase pre-treatment to improve the fermentation behaviour of white wine
Autoren: Fauster, T; Hanz, K; Scheibelberger, R; Teufl, T; Philipp, C; Scheiblhofer, H; Jäger, H
IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course
(2018) Influence of combined Pulsed electric field and pectinase pre-treatment on fermentation and aroma profile of white wine
Autoren: Fauster, T; Hanz, K; Scheibelberger, R; Teufl, T; Philipp, C; Scheiblhofer, H; Jaeger, H
32nd EFFoST International Conference
(2016) Untersuchungen zur Präferenz von Konsumenten hinsichtlich der Textur von getrockneten Äpfeln
Autoren: Sigl, K., Kohl, S., Hanz, K. , Gössinger, M.
ALVA Jahrestagung 2016, Eiweißpflanzen - Strategien und Chancen für Landwirtschaft und Industrie
(2014) Improvement of gluten-free bread by addition of pentosans from rye bran (rye by-product)
Autoren: Carozzo G, Bessero-Belti V, Schmidt J, Hanz K , Berghofer E, Lucisano M, Mariotti M, D’Amico S, Tömösközi S, Schoenlechner R
3rd International ISEKI_Food Conference
(2013) Improvement of gluten-free bread by addition of pentosan from rye bran
Autoren: Greta Carozzo, Valentina Bessero-Belti, Julia Schmidt, Katharina Hanz, Emmerich Berghofer, Mara Lucisano, Manuella Mariotti, Stefano D'Amico, Sandor, Tömösközi and Regine Scheonlechner
3rd International Symposium on Gluten-free Cereal Products and Beverages GF13 2013
(2010) Technologische Auswirkungen im Bereich der Zusatzstoffe
Autoren: Berghofer E.
Symposium Food Improvement Agents Package 2010 - Technologische Auswirkungen
(2009) Effect of isolated rye pentosans on some properties of gluten-free breads [P161]
Autoren: Schmidt J., Hanz K., Brenner E., Theiß S. and Berghofer E.
International Annual Meeting of the AACC 2009
(2008) Investigation of methods to characterise textural properties of smoked salmon
Autoren: G. Schleining, K. Hanz
1st European Food Congress
(2008) Taste and smell skills of Austrian pupils aged 10-12 years
Autoren: Dürrschmid K., Stadlbauer U., Hanz K., Lahm B., Bisovsky S., Unterberger E.
3rd European Conference on Sensory and Consumer Research 2008 - A Sense of Innovation
(2008) Smell and taste skills of Austrain pupils aged 10-13 years are associated with eating habits
Autoren: Dürrschmid Klaus, Stadlbauer Ulrike, Hanz Katharina, Lahm Birgit, Unterberger Eva, Bisovsky Sabine
First European Food Congress EFFoST 2008 - Food Production - Nutrition - Healthy Consumers