ODT - THESIS TOPIC: Katalin Badakné Kerti: Impact of milk ingredients ...


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Thesis topic proposal

Impact of milk ingredients on the physical characteristics of chocolate

THESIS TOPIC PROPOSAL

Institute: Hungarian University of Agriculture and Life Sciences, Gödöllő
food sciences
Doctoral School of Food Sciences

Thesis supervisor: Katalin Badakné Kerti
co-supervisor: László Somogyi
Location of studies (in Hungarian): SZIE BC, 1118 Budapest, Villányi út 29-43.
Abbreviation of location of studies: SZIE

Description of the research topic:

Chocolate is one of the most favourite confectionary. Using milk ingredients influences not only its organoleptic charachteristics, but also its rheological, thermoanalitical behaviour. In this research the impact of the milk ingredients, their amount, type (milk powders with different fat content, whey powder...) or origin will be studied using physical tests, such as differential scanning calorimetry, rheological measurements, color and near infrared spectroscopy.

Number of students who can be accepted: 1

Deadline for application: 2019-01-31

2024. IV. 17.
ODT ülés
Az ODT következő ülésére 2024. június 14-én, pénteken 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).