Ideas for an MSc Food Science Dissertation topic
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What are your interests? What is your concentration in the program?
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Apologies, I originally replied to the wrong topic!
This year, the topic on everybody's minds is Food Safety Culture and with its inclusion in the GFSI standard in 2020 it's only going to become more of a hot topic. Perhaps you could use some kind of questionnaire to assess different food businesses culture and compare audit and complaint results? Food companies may be pretty willing to take part if you develop a tool to assess culture for them. A simple way could be using Microsoft forms (which is free if you have office 365 I think.)
You could design a new product. Or, you could analyze previous attempts to design new products and explain the reasons for their failures.
How interesting - I'm in the same position.
How about microbiological decontamination techniques?.... there is a huge amount of information about this (UV/IR/cold plasma) & many published cases related to contamination of fruit & vegetables (e coli 3 times in 2 years in Romaine lettuce) and interesting that the FSMA deadlines for micro standards of agricultural water have been pushed back to 2024 (orig dates were 2018-2020).
Overall - choose something you like doing - no point in a topic that doesn't interest you?....
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So very thank you for your suggestion.. but i m asked to formulate a product based on bakery products or related to fruits, vegetables, cereals or pulses.. or should analyze the products characteristics..can u help me related to tht..
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As you have now been given clearer direction by your university that your task is to “formulate a product based on bakery products or related to fruits, vegetables, cereals or pulses” I would suggest that your university lecturers are best people to advise how you on the other aspects of the task (including testing) as they are the people who have set you this work.
- my university is likely to operate a different marking system & to have different task objectives, so unfortunately my input is not likely to be helpful here.
So very thank you for your suggestion.. but i m asked to formulate a product based on bakery products or related to fruits, vegetables, cereals or pulses.. or should analyze the products characteristics..can u help me related to tht..
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For bakery - you could experiment with the alternative flours. I just read the other day about someone trying to make pancakes with one of them and it didn't turn out. I know that's a problem with them.
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Experiments with alternative flours for making cookies nd puffed products is already done by my seniors..thts why i m soo very confused..
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https://www.fooddive...in-2020/569791/
Go for something like number 5. Make an item for a specific population - kids, older adults or a disease that has diet restrictions. I know when I worked in a nursing home, lost of taste was a major issue. Toddlers/kids - healthy, convenience and not a choking hazards. Other ideas - low fodmap food item. Or try and make a nutritious item for food pantries or backpack program. Bring something that used to be made 200-100 or more years ago and add a twist/make it modern.
Another idea - make something using a new gadget that everyone is buying - like an air fryer. Make a product that can be cooked with a toaster or coffee maker. Take a common product and find a way to conveniently cook it, etc.
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So very thank you for your suggestion.. but i m asked to formulate a product based on bakery products or related to fruits, vegetables, cereals or pulses.. or should analyze the products characteristics..can u help me related to tht..
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Such a shame. Far too many food science graduates go into NPD not food safety or quality. Restrictive projects like that only reinforce it.
I suppose you could tap into the big drive for plant based / vegan foods? Kerry Ingredients have some interesting ingredients for making high protein foods from plant based sources.