Master Thesis cohort 3

FIPDes students prepare their Master Thesis in three different universities:
- AgroParisTech, France
- University of Naples, UNINA, Italy
- Lund University, Sweden

Here you can download the whole Book of executive summaries of all Master Theses

PDF - 6.5 Mb
Master thesis cohort 3, AgroParisTech
Sarabjit KaurAgroParisTech, France
Dublin Institute of Technology and Teagasc, Ireland
Developing Protein Enriched Fruit Smoothie: A case study of consumer driven new food product development
Francisco Arevalo MaidaDanone, FranceManufacture of fermented dairy products using ingredients obtained by milk cracking, in a semi-industrial scale
Daniela FreitasAgroParisTech and INRA, FranceNew insights into starch hydrolysis kinetics during bread digestion: impact
of manufacturing conditions and contribution of salivary α-amylase
Yao LuWageningen University, The NetherlandsQuantification and Mechanistic Understanding of Spore Damage Repair
Sara Mohamed Gaber MohamedCh HANSEN, FranceInnovative technology in Camembert-type cheese making process
Bezaye TeshomeAgroParisTech, FranceExtraction and Purification of FerulicAcid (FeAc) by Ion Exchange Resin from Hemicellulose Hydrolyzate
Yi ZhangSouth Korea (Write the name of university)Slow Digestible Starch Study in Korean Samguang Rice by Different Milled Methods
Master thesis cohort 3, UNINA
Amelinda AngelaUniversità degli Studi di Napoli Federico IIPossible influence of processing environment on meat spoilage microbiota
Adriana BalazyUniversità degli Studi di Napoli Federico IIPhysiological and sensory responses to fat taste in humans
Charlotte BariaudWrite name of the companyDevelopment of a healthy range of dairy products with phytonutrients
Erliza Karen CabisidanUniversità degli Studi di Napoli Federico IIFunctionalization of fruit juices with probiotic Lactobacillus strains
Adriana Galinanes PlazaIUniversità degli Studi di Napoli Federico IISensory evaluation of complex gels by dynamic methodologies
Gabriela lara Del RioUniversità degli Studi di Napoli Federico IIInfluence of some food additives on the growth of probiotic strains
Victor VanpoulleWrite name of the companyQualitative improvement of crèmes desserts with the use of soy through process and formulation
Mihajlo VuceticUniversità degli Studi di Napoli Federico II
Dublin Institute of Technology and Teagasc, Ireland
Consumer Co-Creation In New Food Product Development: the Case of High Protein Smoothies
Anette WennlidWrite name of the university, KoreaEffect of high-pressure enzymatic hydrolysis on functional properties of a soybean byproduct
Master thesis cohort 3, Lund University
Silvia D’AlesioName of the company - The NetherlandsPackaging Development for E-Groceries: Packaging design through identification of logistic and food products requirements: the case of
Silvia Garcia GonzalezName of the company - SwedenCreating a new food category- Inputs from stakeholders in the Swedish market
Thu Hua Thuan AnhName of the company - SwedenThe value of rib design in food packaging: from packaging company and consumer perspectives
Vita JarolimkovaName of the university – KoreaPreparation and Characterization of Antimicrobial Packaging Films from Cricket Chitosan Enriched with Schisandra Chinensis Extract
Gerald Perry MarinName of the university in Milan – ItalyCarboxylated Cellulose Nanocrystals Extraction from Kraft Pulp Using Ammonium Persulfate as Low Cost Source & Sustainable Method for High Quality Flexible Packaging Bio-coating
Priyanka MeenaName of the company – Sweden/EnglandInvestigating Product Behavior During Storage in Packaging Materials - A Study on Freshly Baked Croissants
Elisabete OlivieraName of the university/company - SwedenFood packaging trends for the refrigerator – The perspective of packaging professionals
Anindyaningrum Chrisant RystiasihName of the university/ Company – Sweden/ IndonesiaRetail and Consumer Perceptions on Paper Packaging for Flour in Indonesia - With Insights on Perceptions of Environmental Sustainability
Remi VandichelName of the company - The NetherlandsPackaging Development for E-Groceries: Packaging design through identification of logistic and food products requirements: the case of

- Updated October 2020 -