Study, improvement of the composition and exploitation of yogurt whey in the manufacture of novel dairy products, as WP1 in the project “Acid whey from yogurt: turning an environmental burden into innovative added value end products”
The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
