Some presentations were open to fellow students who were able to assist in person, to encourage and congratulate each graduate. Friends and family who watched the presentations on line.

Below are a few photos and the Master Thesis titles.

Congratulations to all students for your excellent presentations!

EL CHEMALI Marie Line
Development and characterization of a plant-based meat analogue using an innovative texturization technology for meat-like fibre synthesis

KOHLI Gautam
Optimisation of starch functionality through post‐fermentation addition during yogurt manufacturing

LIZA DIAZ Eduardo
Electric Resistance Oven (ERO): Yeast Performance and Viability during baking

BARRIOS María
Dough Gas Retention (DGR) during fermentation: An exploratory study of the effect of different enzyme families

BAIDOO William
Investigation of cookies’ physicochemical characteristics and its relation with glycemic index

VELÁSQUEZ BARILLAS Alejandra
Wheat flour Dry Heat Treatment –(DHT) The effect of time‐temperature parameters on wheat flour functionalities

KHATI Paula
In‐situ Functionalization of Fruit‐Based Beverages by Mechanical Treatment

PATEL Bhumika
Study of an integrated fermentation/membrane‐based solvent extraction process for the production of 2‐phenylethanol

MEZZOMO Lucas Joao
Thermal validation of alternative preservation technologies

GIOVANNI Jessica
Retardation of oxidation of sunflower oil during the frying of potato crisps: Replacement of TBHQ with rosemary extract