Master Thesis cohort 4

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 - 5.5 Mb
Master thesis cohort 4, AgroParisTech
RohitAgroParisTech, France
CAliPro, AgroParisTech, Massy, France
Generation of furanic compounds in model sponge cakes with respect to changes in formulation and baking condition
Karishma ChaudaryChr HANSEN, Arpajon, FranceImpact of two different modalities of milk preparation and optimization of a new soft cheese technology
Ting ChengAgroParisTech, Massy, FranceDetermination of brewing conditions for developing an innovative ready to drink tea product
Carlos FraguelaDanone Research, Palaiseau, FranceEvaluation of vegetable raw ingredients for the development of fermented yogurt-like products
Alejandra Garcia BrenkeMondelez Interntional, Palaiseau, FranceMondelez Interntional, Palaiseau, France
Ester Garcia RamosCatholic University of Portugal, Porto, PortugalExploitation of ozone-based processing technology for development of high quality melon fruit products
Mariliis HolmAgroParisTech, Massy, FranceSensory Drivers and Barriers to Consumption of Food With High Plant Protein Content
Gayathri RamanathanYoplait France, Vienne, FranceUnderstanding the effect of different emulsification technologies on fresh dairy products
Carolina Tronco ValenciaDanone Nutricia Research, Palaiseau, FranceEffects of a new tool implementation on the Project and Portfolio Management in a Worldwide Food Company
Master thesis cohort 4, UNINA
Merve CiftciDublin Institute of Technology/Università degli Studi di Napoli Federico IITechnological and Functional Characterization of Cricket Powder for New Food Product Development
Kathryn CongletonParmalat - Università degli Studi di Napoli Federico IIA study of milk protein digestibility: an in vitro approach
Esteban Echeverria JaramilloUniversità degli Studi di Napoli Federico IIExtraction of Functional Oligosaccharides from Spent Coffee Grounds
Hannah ShuUniversità degli Studi di Napoli Federico IIRapid Sensory Procedure for Quality Control of Widely Consumed Foods: the Case of Canned Peeled Tomatoes
Hazel YugaIUniversità degli Studi di Napoli Federico IIBovine Milk Oligosaccharides as a Functional Ingredient: Chemical Reactivity and Nutritional Implication in Milk Model Systems
Master thesis cohort 4, Lund University
Amy BredehoftHelloFresh, Berlin, GermanyAlternative packaging insulation; Material solutions for a meal kit; Subscription Box industry leader
Monica CastanedaSanta Maria, Mölndal, SwedenPackaging solutions to reduce discoloration in spices due to light exposure
Santika ChenderesaFlextrus, Lund, SwedenDevelopment of New Easy To Open Cheese Packaging for Elderly in Sweden - A Design Thinking Approach
Anna KimDanone Nutricia Research, Utrecht, the NetherlandsInvestigation of high-barrier materials development for long shelf-life dairy based products with enhanced properties
Andrew VasinaUniversité du Maine, Le Mans, France and FrieslandCampina, Wageningen, The NetherlandsCharacterization of casein micelles and sodium caseinate in dense suspensions

- Updated October 2020 -