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:

Master thesis cohort 4, AgroParisTech
Product & Process Engineering towards Sustainable Food Design
Name Institution/CompanyTopic
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
Master thesis cohort 4, UNINA
Healthy and sustainable food innovation: a natural match
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
Master thesis cohort 4, Lund University
Glocal innovation in food packaging design
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 -