An integrated food quality research and training programmeNatalia Mar Teribia Casado (ESR 11)
Color and flavor evolution during processing and storage of strawberry puree
November, 22, 2021
Laura Noordraven (ESR 1)
Impact of thermal processing and storage on the rheological and flavour aspects of chickpea-based systems: focus on whole chickpea and chickpea flours
December, 9, 2021
Siddharth Sharan (ESR 12)
Understanding of the Mechanisms at the Origin of Functional & Flavor Properties in Protein-Rich Fava Bean Ingredients & Their Use in Beverages.
December, 15, 2021
Svenja Krause (ESR 9)
A product engineering approach to assess the reactivity of legume-based ingredients and its impact on the quality of processed foods such as cake
December, 16, 2021
Adiguna Bahari (ESR 13)
Understanding carrageenan extraction principles to build insight in red seaweed cell wall structural organization
December, 20, 2021