You are here: Laboratorium voor Levensmiddelenchemie en -biochemie Staff Postdocs Anna-Sophie Hager

Anna-Sophie Hager

Postdoctoral Fellow

 

Curriculum vitae

  • Born on July 8, 1986 in Bad Ischl, Austria

  • Bachelor's degree: Food and Biotechnology, University of Natural Resources and Life Sciences, Vienna (2004 - 2007)

  • Dissertation: Antifungal potential of paint coatings

  • Master's degree: Food Science and Technology, University of Natural Resources and Life Sciences, Vienna (2007 - 2009)

  • Dissertation: Influence of gallic acid and tannic acid on the mechanical and barrier properties of wheat gluten films

  • Part time employment in the Food Chemistry Laboratory of LVA Lebensmittelversuchsanstalt, Vienna (2007 - 2009)

  • PhD degree in Food Science and Technology, University College Cork, Ireland (2013)

  • Research scientist working on the development of gluten-free beer at University College Cork, Ireland (2012 - 2013)

  • Postdoctoral Research Fellow at the Laboratory of Food Chemistry and Biochemistry, KU Leuven

  • Recipient of the Best Student Poster Presentation Award at the Microscopy Society of Irelan Annual Symposium, 2012, Cork, Ireland

  • Recipient of the New Foundations Award 2012-2013 by the Irish Research Council

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Research topic

The role of starch and protein in gluten-free batters and breads 

Water migration during storage of gluten-free bread studied by 1H NMR

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Publications

Publications in international peer reviewed journals

  • Hager, A-S., Ryan, L.A.M., Schwab, C., Ganzle, M.G., O'Doherty, J.V., Arendt, E.K. (2011) Influence of the soluble fibres inulin and oat beta-glucan on quality of dough and bread, European Food Research and Technology, 232 (3): 405-413. 

  • Hager, A-S., Axel, C., Arendt, E.K. (2011) Status of Carbohydrates and Dietary Fiber in Gluten-free Diets, Cereal Foods World, 56 (3): 109-114.

  • Hager, A-S., Wolter, A., Zannini, E., Jakob, F., Arendt, E.K. (2012) Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours, Journal of Cereal Science, 56 (2): 239-247.

  • Hager, A-S., Czerny, M., Wolter, A., Zannini, E., Arendt, E.K., Czerny, M. (2012) Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts, European Food Research and Technology, 235(2): 333-344.

  • Hager, A-S., Vallons, K.J.R., Arendt, E.K. (2012) Influence of Gallic acid and Tannic acid on the Mechanical and Barrier Properties of Wheat Gluten Films, Journal of Agricultural and Food Chemistry, 60(24): 6157-6163.

  • Hager, A-S., Zannini, E., Arendt, E.K. (2012) Gluten-Free Pasta – Advances in Research and Commercialization, Cereal Foods World, 57(5):225-229.

  • Hager, A-S., Arendt, E.K. (2013) Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free bread, Food Hydrocolloids, 32(1):195-203.

  • Hager, A-S., Czerny, M., Bez, J., Zannini, E., Arendt, E.K. (2013). Starch proprties, in vitro digestibility and sensory analysis of fresh egg pasta produced from oat, teff and wheat flour, Journal of Cereal Science, 58(1): 156-163.

  • Wolter, A., Hager, A.-S., Zannini, E., Czerny, M., Arendt, E.K. (2013). Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads, International Journal of Food Microbiology, 172C, 83-91.

  • Wolter, A., Hager, A.-S., Zannini, E., Arendt, E.K. (2013). In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread, Journal of Cereal Science, 58(3):431-436.

  • Wolter, A., Hager, A.-S., Zannini, E., Galle, S., Gänzle, M.G., Waters, D.M., Arendt, E.K. (2014). Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours, Food Microbiology, 37, 44-50.

  • Wolter, A., Hager, A.-S., Zannini, E., Arendt, E.K. (2014). Influence of sourdough on in vitro starch digestibility and predicted glycemic indexes of gluten-free breads, Food & Function, 5(3), 564-572.

  • Hager, A-S., Taylor, J.P., Water, D.M., Arendt, E.K. (2014). Gluten free Beer – A Review, Trends in Food Science and Technology, 36(1), 44-54.

  • Wolter, A., Hager, A.-S., Zannini, E., Czerny, M., Arendt, E.K. (2014). Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads, European Food Research and Technology, In press.

  • Hager, A.-S., Mäkinen, O., Arendt, E.K. (2014). Amylolytic activities and starch reserve mobilization during the germination of quinoa, European Food Research and Technology, Accepted.

Contributions to books

  • Hager, A-S, Zannini, E., Arendt, E.K. (2012). Formulating breads for specific dietary requirements, In: Breadmaking, S. Cauvain (ed), 2nd edition.

Contributions at international meetings published as abstracts only

  • A.-S. Hager, L. Havranek, K. Sterflinger (2008) Paint coatings as one major factor to prevent or to enhance fungal growth in museums and depots , 8th Indoor Air Quality Meeting, Vienna, Austria. Poster presentation.

  • A.-S. Hager, L.A.M Ryan, J.V. O’Doherty, E.K. Arendt (2010) Influence of Beta-glucan from Different Origins on the Quality of Gluten Free Breads, 2nd International Symposium on Gluten-free Cereal Products and Beverages, Tampere, Finland. Oral presentation.

  • A.-S. Hager, L.A.M Ryan, C. Schwab, M.G. Gänzle, E.K. Arendt (2010) Influence of the soluble fibres inulin and oat-β-glucan on quality of dough and bread, 3rd C&E Springmeeting, Freising-Weihenstephan, Germany.  Poster presentation.

  • A.-S. Hager, A. Wolter, E. Zannini, E.K. Arendt (2011)  The nutritional profile of different gluten-free flours and their potential use for the production of bread, 3rd C&E Spring Meeting, Freising-Weihenstephan, Germany. Oral presentation.

  • A.-S. Hager, E.K. Arendt (2012) The role of dietary fibre in gluten-free bread making , 5th International Dietary Fibre Conference, Rome, Italy. Oral presentation.

  • A.-S. Hager, F. Lauck, A. Wolter, E. Zannini, E.K. Arendt (2012) The application of Scanning Electron Microscopy (SEM) and Confocal Laser Scanning Microscopy (CLSM) for the investigation of pasta ultrastructure. The Microscopy Society of Ireland Annual Symposium 2012, Cork, Ireland

  • A.-S. Hager, E.K. Arendt (2013) Gluten-free Cereal products - Recent advances in the production of bread, pasta and beer, C&E Springmeeting, Leuven, Belgium. Oral presentation.

  • A.-S. Hager, E.K. Arendt (2013) Recent developments in the area of gluten free malt, beer and non-alcoholic beverages. Oral presentation: 3rd international Symposium on Gluten Free, Vienna, Austria. Oral presentation.

  • A.-S. Hager, F. Lauck, A. Wolter, E. Zannini, M. Czerny, E.K. Arendt (2013) Production of fresh egg pasta based on oat, teff and wheat flour: Sensory properties, in-vitro digestibility and microstructure, 3rd international Symposium on Gluten Free, Vienna, Austria. Poster presentation.

  • A.-S. Hager, E.K. Arendt (2013) Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free bread, 3rd international Symposium on Gluten Free, Vienna, Austria. Poster presentation.

  • O. Mäkinen, A.-S. Hager, E.K. Arendt (2013) Mobilisation of starch and protein reserves and the development of related enzyme activities in Chenopodium quinoa, 3rd international Symposium on Gluten Free, Vienna, Austria. Poster presentation.

  • A. Wolter, A.-S. Hager, E. Zannini, E.K. Arendt (2013) Can sourdough influence starch digestibility and in vitro glycaemic index of gluten-free breads?, 3rd international Symposium on Gluten Free, Vienna, Austria. Poster presentation.

  • A. Wolter, A.-S. Hager, E. Zannini, E.K. Arendt (2013) Exopolysaccharide producer as sourdough starter in gluten-free flours, 3rd international Symposium on Gluten Free, Vienna, Austria. Poster presentation.

  • A.-S. Hager (2014) Funktionalität von Enzymen in der Brotherstellung, DLG Forum Sauerteig V, Münster, Germany, Oral presentation.

Contributions at international meetings without published abstracts

  • A.-S. Hager, A. Wolter, E. Zannini, E.K. Arendt (2011) The nutritional profile of different gluten-free flours and their potential use for the production of bread, 40th Annual UCC Food Research Conference, Cork, Ireland. Oral presentation.
  • A.-S. Hager, E.K. Arendt (2011) Neueste Entwicklungen bei der Herstellung von glutenfreien Getreideprodukten, DLG e.V. Symposium Lebensmittel für Zöliakie-Betroffene, München, Germany. Oral presentation.
  • A.-S. Hager, E. Zannini, E.K. Arendt (2012) Neueste Entwicklungen im Bereich von gluten-freien Getreideprodukten, Frühjahrstagung des Weihenstephaner Instituts für Getreideforschung, München, Germany. Oral presentation.
  • A.-S. Hager, E. Zannini, E.K. Arendt (2012) Gluten Free Pasta, Workshop for Industry: Gluten Free Foods, University College Cork, Ireland. Oral presentation.

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Doctoral dissertation

Hager, A.-S. Gluten-free cereal products - Evaluation and improvement of technological and nutritional properties of raw materials and end products, University College Cork, Ireland, 2013.

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Address

Anna-Sophie Hager

Laboratory of Food Chemistry and Biochemistry
Department of Microbial and Molecular Systems (M2S), KU Leuven
Kasteelpark Arenberg 20 bus 2463
B-3001 Heverlee
Belgium

Tel: +32 16 37.... or +32 16 321634; Fax: +32 16 321997
Email: sophie.hager@biw.kuleuven.be

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