What is currently going on at the FQD department?
Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts
Fermentation 5 (2019)3. - ISSN 2311-5637
A systems approach to dynamic performance assessment in new food product development
Trends in Food Science and Technology 91 (2019). - ISSN 0924-2244 - p. 330 - 338.
How processing may affect milk protein digestion and overall physiological outcomes: A systematic review
Critical Reviews in Food Science and Nutrition (2019). - ISSN 1040-8398
If you are doing your thesis within FQD you can find more information here.