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Eleonora Charlotte Pichler

Dipl.-Ing. Eleonora Charlotte Pichler
Institute of Food Technology (LMT)
Location Muthgasse 18, 1190 Wien
Email eleonora.pichler@boku.ac.at
Tel: +43 1 47654-75246

ORCID: 0000-0002-4125-3042

My Courses

classifications according to Statistics Austria Food testing Grain technology Food technology Product design

Research Focus

cereal technology; cereal science

free keywords Cereal technology and science Food technology Food chemistry

 

Career

  • 2022 Research assistant and doctorate, University of Natural Resources and Life Sciences, Vienna
  • 2021 - 2022 Student assistant at the Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna
  • 2019 - 2022 Master programme "Food Science and Technology", University of Natural Resources and Life Sciences, Vienna (Dipl. Ing.)
  • 2013 - 2019 Bachelor programme "Food Science and Biotechnology", University of Natural Resources and Life Sciences, Vienna (BSc.)

Awards

  • Year: 2022 Awards: Anerkennungspreis für außergewöhnliche Leistungen in der Lehre an der Universität für Bodenkultur Wien (BOKU)
  • Year: 2020 Awards: Leistungsstipendium zur Anerkennung hervorragender Studienleistungen, Universität für Bodenkultur Wien (BOKU)

Projects

0 Projects found.

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    Publications

    Knowledge Transfer to Society

    Media

    Presentations

    • Year: 2024 -  Exploring the nutritional and technological potential of sorghum in wheat-based breads

      Autoren: Pichler, EC; Illmer, B; Schönlechner, R

      Event: Tropentag 2024

    • Year: 2024 -  Implementierung von Sorghum in österreichischen Backwaren

      Autoren: Pichler, EC; Illmer, B; Schönlechner, R

      Event: 10. D-A-CH Tagung für angewandte Getreidewissenschaften

    • Year: 2024 -  Enhancing wheat bread with sorghum: a nutritional and technological evaluation of Austrian sorghum varieties

      Autoren: Pichler, EC; Illmer, B, Schönlechner, R

      Event: 21st European Young Cereal Scientists & Technologists Workshop 2024

    • Year: 2024 -  Von Nebenprodukt zu Nährstoffquelle: Nachhaltige Verwendung von Haferspelzen in glutenfreiem Brot

      Autoren: Pichler, EC; Schönlechner, R; Rózylo, R; Dziki, D; Swieca, M;

      Event: 10. BOKU Nachhaltigkeitstag 2024

    • Year: 2023 -  Zugabe von mikronisierter Haferspelze zu glutenfreien (GF) Backwaren

      Autoren: Eleonora Charlotte Pichler, Regine Schönlechner, Renata Różyło, Dariusz Dziki, Michał Świeca

      Event: 9. D-A-CH - Tagung für angewandte Getreidewissenschaften 2023

    • Year: 2023 -  Addition of micronized oat husk to gluten-free bread baked by Ohmic heating

      Autoren: Eleonora Charlotte Pichler, Regine Schönlechner, Renata Różyło, Dariusz Dziki, Michał Świeca

      Event: 6th International Symposium on Gluten-Free

    • Year: 2023 -  Mikroorganismen: Die kleinen Zauberer in unserem Essen

      Autoren: Pichler, E; Hanz, K; Wagner, E; Zwirzitz, B;

      Event: KinderuniWien 2023

    • Year: 2022 -  Baking properties of different sorghum varieties grown in Austria

      Autoren: Eleonora Charlotte Pichler, Rubina Rumler, Denisse Bender, Regine Schönlechner

      Event: 10th International Symposium on Recent Advances in Food Analysis RAFA 2022

    • Year: 2022 -  USE OF MICRONIZED OAT HUSK FOR THE PRODUCTION OF HIGH-FIBER WHEAT BREAD.

      Autoren: Renata Różyło, Regine Schönlechner, Eleonora Charlotte Pichler, Dariusz Dziki, Arkadiusz Matwijczuk, Beata Biernacka, Michał Świeca

      Event: SIZ2022

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