Thesis supervisor: Gábor Géczi
co-supervisor: Péter Korzenszky
Location of studies (in Hungarian): Szent István University, Gödöllő Abbreviation of location of studies: SZIE
Description of the research topic:
Changing the parameters of the food technology greatly influences the quality of the final product. The optimization of the technological parameters also affects the shelf life and the nutritional value. Knowledge of technological parameters can determine the shelf life.
Required language skills: B2 Recommended language skills (in Hungarian): English Number of students who can be accepted: 1