Optimization of drying conditions for the integration of a plant-based egg analogue in cookie dough

Activity: Examination

Description

Group Project (oral presentation and written report) | Advanced Food Technology | M.Sc. Food Engineering

Period	Dec 2025
Examinee	Filipe Gomes, Valentina Romanetto & Faliltat Momodu
Examination held at	Faculty of Biotechnology
Degree of Recognition	Master