Viktoria Zettel

Dr. Viktoria Zettel is Research Assistant at University of Hohenheim (Stuttgart) since 2018. Her research focus: Spectroscopic investigation of cereal products and sourdough fermentations, evaluation of the influence of different vegetable raw materials on dough rheology and bakery product quality and optimization of production processes and recipes using the Nelder- Mead Simplex method. Dr. Zettel collaborates with scientists from around the world, including Kenya and Portugal.