Projecte matriculat

Títol: Rheological characterization of freeze-dried microalgae for use in the food industry.

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Tutor/Cotutor: SEPULCRE SANCHEZ, FRANCISCO LUIS

Departament: DEAB

Títol: Rheological characterization of freeze-dried microalgae for use in the food industry.

Data inici oferta: 07-02-2024      Data finalització oferta: 07-10-2024

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Estudis d'assignació del projecte:

MU MKET4FOOD+BIO
MU TECH4AGRI+FOOD

Lloc de realització:
EEABB

Segon tutor extern: Amira Haddara (Libanese University)

Paraules clau:
Microalgae, viscosity, tixotropy, reological properties, starch

Descripció del contingut i pla d'activitats:
It will determine how the addition of microalgae shreds affects the rheological properties of starch and mashed potatoes. The viscosity and luminance of these preparations will be characterized, and the feasibility of their use as food additives will be studied.

Orientació a l'estudiant: Experimental work.
Knowledge of rheology and cell culture

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