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

Master thesis cohort 3, AgroParisTech
Product & Process Engineering towards Sustainable Food Design
Name Institution/CompanyTopic
Sarabjit Kaur AgroParisTech, 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 Maida Danone, France Manufacture of fermented dairy products using ingredients obtained by milk cracking, in a semi-industrial scale
Daniela Freitas AgroParisTech and INRA, France New insights into starch hydrolysis kinetics during bread digestion: impact
of manufacturing conditions and contribution of salivary α-amylase
Yao Lu Wageningen University, The Netherlands Quantification and Mechanistic Understanding of Spore Damage Repair
Sara Mohamed Gaber Mohamed Ch HANSEN, France Innovative technology in Camembert-type cheese making process
Bezaye Teshome AgroParisTech, France Extraction and Purification of FerulicAcid (FeAc) by Ion Exchange Resin from Hemicellulose Hydrolyzate
Yi Zhang South Korea (Write the name of university) Slow Digestible Starch Study in Korean Samguang Rice by Different Milled Methods
Master thesis cohort 3, UNINA
Healthy and sustainable food innovation: a natural match
NameInstitution/CompanyTopic
Amelinda Angela Università degli Studi di Napoli Federico II Possible influence of processing environment on meat spoilage microbiota
Adriana Balazy Università degli Studi di Napoli Federico II Physiological and sensory responses to fat taste in humans
Charlotte Bariaud Write name of the company Development of a healthy range of dairy products with phytonutrients
Erliza Karen Cabisidan Università degli Studi di Napoli Federico II Functionalization of fruit juices with probiotic Lactobacillus strains
Adriana Galinanes Plaza IUniversità degli Studi di Napoli Federico II Sensory evaluation of complex gels by dynamic methodologies
Gabriela lara Del Rio Università degli Studi di Napoli Federico II Influence of some food additives on the growth of probiotic strains
Victor Vanpoulle Write name of the company Qualitative improvement of crèmes desserts with the use of soy through process and formulation
Mihajlo Vucetic Università 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 Wennlid Write name of the university, Korea Effect of high-pressure enzymatic hydrolysis on functional properties of a soybean byproduct
Master thesis cohort 3, Lund University
Glocal innovation in food packaging design
NameInstitution/CompanyTopic
Silvia D’Alesio Name of the company - The Netherlands Packaging Development for E-Groceries: Packaging design through identification of logistic and food products requirements: the case of deKrat.nl
Silvia Garcia Gonzalez Name of the company - Sweden Creating a new food category- Inputs from stakeholders in the Swedish market
Thu Hua Thuan Anh Name of the company - Sweden The value of rib design in food packaging: from packaging company and consumer perspectives
Vita Jarolimkova Name of the university – Korea Preparation and Characterization of Antimicrobial Packaging Films from Cricket Chitosan Enriched with Schisandra Chinensis Extract
Gerald Perry Marin Name of the university in Milan – Italy Carboxylated Cellulose Nanocrystals Extraction from Kraft Pulp Using Ammonium Persulfate as Low Cost Source & Sustainable Method for High Quality Flexible Packaging Bio-coating
Priyanka Meena Name of the company – Sweden/England Investigating Product Behavior During Storage in Packaging Materials - A Study on Freshly Baked Croissants
Elisabete Oliviera Name of the university/company - Sweden Food packaging trends for the refrigerator – The perspective of packaging professionals
Anindyaningrum Chrisant Rystiasih Name of the university/ Company – Sweden/ Indonesia Retail and Consumer Perceptions on Paper Packaging for Flour in Indonesia - With Insights on Perceptions of Environmental Sustainability
Remi Vandichel Name of the company - The Netherlands Packaging Development for E-Groceries: Packaging design through identification of logistic and food products requirements: the case of deKrat.nl

- Updated October 2020 -