Louise Selga

PhD project title: Wheat flour quality for baking applications

Short description of the project

This project investigates how the chemical composition of wheat flour influences baking quality, with a focus on bread applications that demand the highest flour performance. By applying multivariate statistical analysis, the research aims to identify key compositional factors affecting flour functionality.

The project is carried out in collaboration with Lantmännen and aims to improve both product quality and quality control systems within wheat processing and baking applications.

Supervisors

Main supervisor

• Roger Andersson, Department of Molecular Sciences, SLU

Co-supervisors

• Annica Andersson, Department of Molecular Sciences, SLU
• Eva Johansson, Department of Plant Breeding, SLU
• Industrial supervisor: Annelie Moldin, Lantmännen

Location

Swedish University of Agricultural Sciences (SLU)

I hold an MSc in Engineering and Biotechnology from LTH, Lund University. This project allows me to combine my interests in structural chemistry and statistical modelling. Collaborating with Lantmännen and discussing results together is a great source of motivation in my research.