Thesis topic proposal
József Prokisch
Application possibilities of lyophilisation the development of functional food


Institute: University of Debrecen
food sciences
Doctoral School of Food Sciences

Thesis supervisor: József Prokisch
Web address (URL): http://mek.unideb.hu/index.php/hu/
Location of studies (in Hungarian): DE Élelmiszertudományi Doktori Iskola
Abbreviation of location of studies: DE

Description of the research topic:

Freeze-drying, lyophilisation is the best procedure among drying processes to preserve the stability of functional elements in plants animals. The extension of this method is set back by the high cost of maintaining its machinery. The aim of the research is developing the profitability of lyophilisation and creating applications for food that contain valuable components and have long preservation time. We investigate the making of spices, vegetables, fruits and meat made with sous vide technology and that changes in their components during the lyophilisation process.

Required language skills: Hungarian
Recommended language skills (in Hungarian): English
Further requirements: 
MSc degree

Number of students who can be accepted: 1

Deadline for application: 2017-03-15

All rights reserved © 2007, Hungarian Doctoral Council. Doctoral Council registration number at commissioner for data protection: 02003/0001. Program version: 2.2358 ( 2017. X. 31. )