Master’s Thesis on "Investigation of the production of cheeses with a long shelf life"
Topic:
Cheese is a traditional food which has a high culinary value in many cultures, but a limited shelf life.
Therefore, the possibility of producing cheeses with a long shelf life shall be studied, using conventional thermal and new processing technologies, and investigating the effects of different treatments on microbiological shelf life and cheese quality.
Methods:
• Treatment of cheese with different conventional and novel technologies
• Microbiological analyses
• Food quality measurements
Prerequisites:
• Experience with microbiological and food quality analyses
• Background knowledge in the fields of food process engineering
• Experience with cheese-production is a plus
Language: English
Location: BOKU, Institute of Food Technology, Muthgasse 18
Start: Immediately / by arrangement
Contact:
Ass. Prof. Dr. Felix Schottroff
felix.schottroff(at)boku.ac.at
01 47654-75222
Raum 02/05
Muthgasse 18