Blazingprojects Mobile App
📚 Over 50,000 Research Thesis
📱 100% Offline: No internet needed
📝 Over 98 Departments
🔍 Thesis-to-Journal Publication
🎓 Undergraduate/Postgraduate Thesis
📥 Instant Whatsapp/Email Delivery
Food technology
Showing 1-30 of 466 Thesis
A Green-Value Chain Model for Functional Food Development and Validation...
The sustainable development imperative in food systems has intensified the need for green-value chain approaches that simultaneously enhance functional food inn...
Assessing Fermentation Innovation in Italian Craft Pasta Production Plant Seapo S.p....
Industrial pasta production increasingly seeks fermentation-driven innovations to enhance dough structure, nutritional profile, and sensory attributes while red...
Comparative Analysis of Plant-Based Meat Substitutes Across Markets...
The rapid expansion of plant-based meat substitutes (PBMS) across diverse markets has not only transformed consumer choices but also raised questions about nutr...
Smartphone-based NIR imaging for real-time food quality grading...
Smartphone-based near-infrared (NIR) imaging offers a scalable, low-cost solution for non-destructive assessment of food quality at the point of processing and ...
Impact of fermentation time on sensory and nutritional quality of plant-based yogurt...
The rapid rise of plant-based dairy alternatives has intensified interest in how fermentation time affects both sensory acceptance and nutritional quality of pl...
Development of a Plant-Based Meat Analog Fermentation System ...
The rapid growth of plant-based foods has intensified the need for scalable, reproducible fermentation systems that can produce meat analog textures and flavors...
A Nutritional Quality-Driven Food Processing Framework for Sustainability ...
This study addresses the urgent need to harmonize nutritional quality with sustainability in food processing, recognizing that conventional processing often deg...
Optimization of low-wibla fermentation in a regional dairy cooperative: a case study...
Optimization of low-wibla fermentation processes within a regional dairy cooperative is pursued to enhance product quality, fermentation efficiency, and shelf s...
Comparative Analysis of Fortified Food Impact on Nutritional Adequacy across Regions...
In many regions, dietary deficiencies persist despite widespread access to staple foods, suggesting that fortified foods play a pivotal but uneven role in advan...
Smart FDA-Grade Food Safety by Blockchain-Traceable IoT Sensor Network...
The globalization of food supply chains has heightened the need for end-to-end traceability, real-time safety verification, and rapid incident response in order...
Impact of Fermentation Conditions on Nutrient Retention in Plant-Based Yogurt Altern...
Fermentation is a critical process in shaping the nutritional quality and sensory attributes of plant-based yogurt alternatives; yet, field-scale fermentation c...
Development and Validation of a Plant-Based Cheese Analog Using Pulsed Electromagnet...
The rapid expansion of plant-based foods to address health, sustainability, and ethical concerns necessitates innovative processing technologies that can replic...
A Framework for Predictive Modeling of Sensory-Driven Food Quality Systems...
This study addresses a critical gap in food quality management by integrating sensory science with predictive modeling to operationalize sensory-driven quality ...
Optimization of plant-based yogurt fermentation in a regional dairy cooperative netw...
The dairy sector is increasingly challenged by rising consumer demand for sustainable, plant-based fermented foods and the need for scalable production within c...
Comparative Study of Fermentation Profiles in Fermented Dairy Alternatives ...
This study addresses the growing consumer demand for dairy alternatives and the limited understanding of how fermentation processes influence sensory, nutrition...
Blockchain-enabled traceability for farm-to-fork food safety and quality management...
Blockchain-enabled traceability for farm-to-fork food safety and quality management Farm-to-fork food systems increasingly confront risks related to contaminat...
Impact of Consumer Demands on Fortified Snack Microstructure Stability in Real Marke...
The growing consumer emphasis on nutrition and convenience, coupled with rising market diversification, challenges fortified snack producers to maintain microst...
Design, Implementation and Evaluation of Fermented Plant-Based Meat Analogues ...
Fermented plant-based meat analogues (FPBMA) offer a promising route to sustainable protein with enhanced flavor, texture, and nutritional profiles, yet practic...
A framework for Modeling Nutritional Quality in Processed Foods via AI-Driven Salien...
This study addresses the rising complexity of nutritional quality assessment in processed foods amid expanding product reformulations and consumer demand for he...
Optimizing Fermented Plant-Based Yogurt at GreenHarvest Co. ...
The global shift toward sustainable nutrition has heightened demand for plant-based dairy alternatives, yet commercial fermentation of plant-based yogurt presen...
Comparative Analysis of Plant-Based and Animal-Based Protein Fermentation Relays...
The study investigates comparative dynamics in fermentation relays for plant-based and animal-based protein production to address sustainability, efficiency, an...
Development of a Blockchain-Based Traceability System for Food Quality Assurance...
The pervasive issue of food safety and traceability in contemporary supply chains underscores the need for innovative technological solutions to enhance transpa...
Impact of Fermentation Duration on Nutritional and sensory qualities of fermented ve...
Fermentation is a traditional preservation method extensively used in vegetable processing, yet the influence of fermentation duration on the nutritional and se...
Design and evaluation of a probiotic yogurt fermentation process for enhanced health...
The increasing prevalence of diet-related health issues such as gastrointestinal disorders, immune deficiencies, and metabolic syndromes underscores the necessi...
A Framework for Enhancing Functional Food Development through Consumer Preference Mo...
The growth of the functional food sector is increasingly driven by consumer demand for healthier dietary options, yet the development of such products often enc...
Optimizing Fermentation Processes in Organic Yogurt Production: A Case Study of Dair...
The fermentation process in organic yogurt production significantly influences product quality, yield, and operational efficiency, yet many producers, including...
Comparative Analysis of Nutritional and Sensory Profiles in Plant-Based and Conventi...
The rising demand for sustainable and health-conscious dietary options has intensified interest in plant-based meat alternatives as viable substitutes for conve...
Development of a Blockchain-Based Traceability System for Fresh Produce Supply Chain...
The integrity and transparency of fresh produce supply chains face significant challenges related to traceability, authenticity, and security, which adversely i...
Assessing the Impact of Fermentation Conditions on Probiotic Concentration in Yogurt...
The proliferation of probiotic-rich foods, particularly yogurt, has underscored the importance of optimizing fermentation conditions to enhance probiotic viabil...
Development and assessment of a probiotic-enriched functional bread formulation...
The rising demand for functional foods with health-promoting properties has prompted significant interest in incorporating probiotics into various alimentary ma...
