238. Geuking, Annika (BSc)
Investigations for the validation of cleaning measures in the production of emulsions
September 2020
237. Lischewski, Nina (BSc)
Organization and evaluation of cleaning measures in the context of allergen management in the processing of nuts and dried fruits
July 2020
236. Jödicke, Nadja (MSc)
Cross-site standardization and optimization of process control specifications using a community of practice
March 2020
235 Kriewolt, Sophie (BSc)
Food Fraud - Evaluation of past food fraud cases in light of current legislation
December 2019
234. Schülke, Nadine (MSc)
Studies on the recovery of antioxidant substances from potato peels and characterization of the extracts
November 2019
233 Freund, Gesa (BSc)
Investigations to evaluate the applicability of a rapid test method for cleaning control in the production of jams and fruit preparations
October 2019
232. Köhler, Jessica (BSc)
Improving Safety and Efficiency of Bulk Transport by Digitalisation of the Supply Chain considering the Example of Sugar Bulk
October 2019
231 Toepffer, Christina (BSc)
Assessing the consumer health risk associated with the presence of tropane alkaloids in hard and dental corn
August 2019
230 Heek, Andrea (MSc)
Investigations on the influence of acetic acid in combination with other factors on microbiological spoilage pathogens in deli salads
August 2019
229. Kallen, Vanessa (BSc)
Investigations on the extraction and isolation of an aroma compound of the flavor "gratinated cheese"
July 2019
228. Ehlers, Scarlett (BSc)
Investigations into the evaluation of raw material differences in apple cubes as a cause of their buoyancy behavior in the production of jam
April 2019
227 Lettmann, Stefanie (BSc)
Investigations into the evaluation and optimization of the application properties of decorative powders
March 2019
226. Tooten, Jana (MSc)
Risk-based introduction to allergen management measures to prevent operational cross-contamination
March 2019
225. Moumin, Aise (BSc)
Health Claims in Food Offerings on Online Marketplaces - Investigation and Evaluation of the Situation in the Light of Food Law Requirements
February 2019
224. Abt, Malina (BSc)
Identification and introduction to standard machine settings for process control of equipment for packaging small-sized product units in pouches
February 2019
223. Appenzeller, Laura (BSc)
Development of a Demonstration Kit to Modulate Fat Reduced Flavored Products
January 2019
222. Hasselbusch, Jana (MSc)
Harmonization and Optimization of Raw Materials Inventory Management Processes in the Merger of Food Manufacturing Companies
November 2018
221. Söllner, Silvia (MSc)
Development of dynamized inspection plans illustrated by selected examples
October 2018
220. Ediger, Ann-Christin (BSc)
Use of flavors in organic certified dairy products and soft drinks
July 2018
219. Teubner, Lena (BSc)
Nudging and punitive taxes for food ingredients that are undesirable from a nutritional perspective
June 2018
218. Striewe, Pia (BSc)
Assessing food safety risks in online food retail processes
June 2018
217. Dilhuit, Miriam (MSc)
Optimization of cross-company planning, information and coordination processes to ensure raw material availability when goods are called off
April 2018
216. Heinen, Silvia (BSc)
Validation of cleaning measures for processing and production lines of dried fruits
March 2018
215. Hüsgen, Sarah (BSc)
Development of a sensory panel for the evaluation of chicken-meat flavours used in meat substitutes
February 2018
214. Wehner, Joana (BSc)
Food recalls - legal as well as organizational framework and current status
February 2018
213. Thume, Martina (BSc)
Development of a concept for the use of lubricants in food production based on risk assessments
February 2018
212. Köters, Corinna (BSc)
Meaning of and understanding of the term regionality as a quality aspect in food marketing
February 2018
211. Jostes, Britta (MSc)
Studies comparing different HPLC separation methods for characterization of enzymatically fragmented cellulose samples
February 2018
210. Beier, Anne (BSc)
Investigations on the influence of storage conditions on the antioxidative potential of extracts from food processing residues
February 2018
209. Erb-Dunkel, Silvia (BSc)
Validation of the determination of selected product texture parameters in mustard using near-infrared spectroscopy (NIRS)
February 2018
208. Thüre, Laura (MSc)
Investigations on enzyme-assisted extraction of malt-bread mixtures for the production of beer wort
February 2018
207. Stegmann, Lara (BSc)
Development of a concept for microbiological monitoring, process verification and validation of coconut water and other plant water production
January 2018
206. Diederich, Anna Julia (BSc)
Investigations to characterize the redox potential of organic chemical and biological systems in food
October 2017
205. Schmidt, Janine (MSc)
Identification and definition of a demand-oriented equipment cleaning and cleaning validation for the production of starch saccharification products
October 2017
204. Westphal, Lucas (BSc)
Investigations on substance migration when using dried plant materials for flavor and product variation in dairy and yogurt products
August 2017
203. Komainda, Stefanie (BSc)
Assessment of health risk from foreign bodies in food and ways to manage risk in food safety systems
July 2017
202. Rothkegel, Robert (BSc)
Food safety and food quality in mobile premises using the example of "food trucks"
July 2017
201. Paffenholz, Sabine (MSc)
Investigations to clarify the course of green stabilization of plant extracts with the addition of barley grass
June 2017
200. Feraco, Luigi (BSc)
Implementation of the IFS Logistics 2.1 standard in the business operations of a food wholesaler
June 2017
199. Lipka, Luzie (BSc)
Investigations to evaluate and optimize the quality control process at a feed manufacturer
April 2017
198. Wiegard, Jennifer (MSc)
Investigations into the use of rice and corn as an alternative fermentation base for beer
March 2017
197. Czaja, Christine (BSc)
Investigations on the stability of green coloration in smoothies when using green vegetable compounds for coloring
March 2017
196. Schöffel, Carolin (BSc)
Investigations on the evaluation of processes for the extraction of essential seed oil from Prunus species for use in food
March 2017
195. Kleeberger, Alina (BSc)
Recast of the EU Novel Food Regulation - Changes and their relevance for practice
March 2017
194 Koller, Caroline (BSc)
Chemical-physical investigations for characterization and comparative assessment of selected sugars
March 2017
193. Rechter, Mona (MSc)
Reduction of side-cut caused scrap in the production of chocolate bars
February 2017
192. Tooten, Jana (BSc)
Investigations to identify and reduce errors in palletizing food containers
February 2017
191 Janßen, Marina (MSc)
Development of a validation and evaluation procedure for pest control services
February 2017
190. Bals, Lucas (BSc)
Investigation into the optimization of selected deli sauces
November 2016
189. Born, Jolanda (BSc)
Overview of national and European food law regulations and requirements for the quality and safety of Rochwurst and raw and cooked cured products
September 2016
188. Huber, Jana (BSc)
Investigations on the influence of volatile components on the flavor effect of caramel
June 2016
187 Brandt, Sandy (BSc)
Comparative investigation of raw material components in frozen commercial products to optimize raw material texture
June 2016
186. Dückers, Stefan (BSc)
Evaluation of the applicability of a multiplex PCR method for the detection of Campylobacter species
June 2016
185. Treutlein, Alina (MSc)
Investigations on enzymatically assisted extraction of phenolic substances with antioxidant activity from residues of beet processing
May 2016
184. Krumm, Sebastian (BSc)
Development of a system for test cost recording and allocation on the level of laboratory activities as a basis for the optimization of test plans and test processes
March 2016
183.Dilhuit, Miriam (BSc)
Definition of a new oven profile (SRC) with regard to the optimization of the quality parameters color and moisture in the production of cookie bars
March 2016
182. Jessen, Amelie (MSc)
Evaluation of Process Control Implementation in Food Industry
March 2016
181 Strehl, Alina (BSc)
Comparative study of DIN EN ISO 9001:2008 and DIN EN ISO 9001:2015 with regard to the adaptation of the quality management system in a community catering business
February 2016
180 Hörnig, Annika (MSc)
Development of a standard for the validation of the cleaning of food transport vehicles for batch transport
February 2016