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:
| Name | Institution/Company | Topic |
|---|---|---|
| Rohit | AgroParisTech, France CAliPro, AgroParisTech, Massy, France |
Generation of furanic compounds in model sponge cakes with respect to changes in formulation and baking condition |
| Karishma Chaudary | Chr HANSEN, Arpajon, France | Impact of two different modalities of milk preparation and optimization of a new soft cheese technology |
| Ting Cheng | AgroParisTech, Massy, France | Determination of brewing conditions for developing an innovative ready to drink tea product |
| Carlos Fraguela | Danone Research, Palaiseau, France | Evaluation of vegetable raw ingredients for the development of fermented yogurt-like products |
| Alejandra Garcia Brenke | Mondelez Interntional, Palaiseau, France | Mondelez Interntional, Palaiseau, France |
| Ester Garcia Ramos | Catholic University of Portugal, Porto, Portugal | Exploitation of ozone-based processing technology for development of high quality melon fruit products |
| Mariliis Holm | AgroParisTech, Massy, France | Sensory Drivers and Barriers to Consumption of Food With High Plant Protein Content |
| Gayathri Ramanathan | Yoplait France, Vienne, France | Understanding the effect of different emulsification technologies on fresh dairy products |
| Carolina Tronco Valencia | Danone Nutricia Research, Palaiseau, France | Effects of a new tool implementation on the Project and Portfolio Management in a Worldwide Food Company |
| Name | Institution/Company | Topic |
|---|---|---|
| Merve Ciftci | Dublin Institute of Technology/Università degli Studi di Napoli Federico II | Technological and Functional Characterization of Cricket Powder for New Food Product Development |
| Kathryn Congleton | Parmalat - Università degli Studi di Napoli Federico II | A study of milk protein digestibility: an in vitro approach |
| Esteban Echeverria Jaramillo | Università degli Studi di Napoli Federico II | Extraction of Functional Oligosaccharides from Spent Coffee Grounds |
| Hannah Shu | Università degli Studi di Napoli Federico II | Rapid Sensory Procedure for Quality Control of Widely Consumed Foods: the Case of Canned Peeled Tomatoes |
| Hazel Yuga | IUniversità degli Studi di Napoli Federico II | Bovine Milk Oligosaccharides as a Functional Ingredient: Chemical Reactivity and Nutritional Implication in Milk Model Systems |
| Name | Institution/Company | Topic |
|---|---|---|
| Amy Bredehoft | HelloFresh, Berlin, Germany | Alternative packaging insulation; Material solutions for a meal kit; Subscription Box industry leader |
| Monica Castaneda | Santa Maria, Mölndal, Sweden | Packaging solutions to reduce discoloration in spices due to light exposure |
| Santika Chenderesa | Flextrus, Lund, Sweden | Development of New Easy To Open Cheese Packaging for Elderly in Sweden - A Design Thinking Approach |
| Anna Kim | Danone Nutricia Research, Utrecht, the Netherlands | Investigation of high-barrier materials development for long shelf-life dairy based products with enhanced properties |
| Andrew Vasina | Université du Maine, Le Mans, France and FrieslandCampina, Wageningen, The Netherlands | Characterization of casein micelles and sodium caseinate in dense suspensions |
- Updated October 2020 -