Mia Ristevska

- Assessment of food ingredient functionalities in various matrices (texture and rheological analysis) - Supported the development and optimization of lab-scale prototypes - Utilized Texture Profile Analysis (TPA) and sensory evalution to characterize the products' texture profile - Collaborated with cross-functional teams such as pilot plant to tackle scale-up strategies - Routinely performed GC-MS (DHS) analysis to evaluate the aroma profile of samples, conducting both targeted and untargeted studies - External partner collaboration

Master thesis work on the topic of developing plant-based yoghurt analogues with the use of new bacterial strains. Key aspects of my intern role included: - Fermentation of yoghurt-like products (YLP) - Microbial plating and plate counting - Textural analysis of YLP - Rheological assessment - Sensory evaluation of the obtained YLP

Bachelor thesis titled: Optimizing a technique for total carotenoid extraction and quantification in wheat - Part of CerealMed project - Analysis of both soft (bread) wheat and durum (pasta wheat) breeds and wild subspecies - Use of analytical methods for carotenoid extraction of wheat flour - NIR analysis of obtained flour - Model validation methods