Denisse Bender

Denisse Bender is a Senior Scientist at the Institute of Food Sciences, University of Natural Resources and Life Sciences, Vienna (BOKU), where she has been actively contributing since 2020. She previously served as a Senior Lecturer and research assistant at BOKU’s Institute of Food Technology and was affiliated with the FFoQSI Competence Centre. Her work is centered in the Department of Biotechnology and Food Sciences, with a strong focus on cereal science and food technology.

• PhD in Food Sciences, BOKU
• M.Sc. in Food Sciences, 2012–2014, BOKU

Her research interests lie at the intersection of food science and technology, particularly in gluten-free systems, sourdough fermentation, cereal rheology, and the functional properties of plant-based ingredients. She investigates how biopolymers like arabinoxylans and proteins can be leveraged to improve bread quality, especially in gluten-free products. Her work also explores innovative processing techniques such as ohmic baking and extrusion to enhance food functionality.

The trend in her recent publications and presentations shows a consistent focus on improving the quality and processing of gluten-free and ancient grain-based products. She frequently examines the role of enzymes, fermentation, and novel ingredients in modifying dough behavior and final product texture. Her research integrates food chemistry, microbiology, and engineering principles to develop sustainable and nutritious food solutions.

Her scientific awards include:

• Postdoctoral Fellowship of Prince of Songkla University (2022)
• Journal of Cereal Science Best Poster Award (2019)
• Der Alimentarius (2019)
• Megazyme /Carbohydrate Division Award (2018)
• National Association of Faculties and Engineering Schools ANFEI Award (2012)

Dr. Bender has advised and collaborated on multiple research projects, particularly in the areas of cereal processing and food safety. She has delivered lectures and guest seminars internationally, including in Thailand and Peru, and has been involved in industry-relevant initiatives such as the Food Factory 4 Us webinar series. While formal student advising is not explicitly listed, her roles as lecturer and senior scientist suggest active mentorship.

She is involved in interdisciplinary research teams focusing on cereal science, food safety, and sustainable processing. Her collaborations span institutions in Austria and internationally, particularly within the Cereals & Grains Association and ICC (International Association for Cereal Science and Technology). Her work often involves cross-institutional projects addressing current challenges in food technology and nutrition.