Scientific projects for Science (BSc and MSc) students

Here at Ori Scientific, using in-house resources and external expertise, we offer courses in industry-friendly language that help dairy & food industry in innovation and product development.

We offer training in small groups (up to 12 people). We can also provide training at your business premises.

• Infant formula – formulation knowledge, product development, regulations and labelling
• UHT dairy and non-dairy beverages – ingredient functionality, heat stability, shelf life
• High Pressure Processing (HPP) – factory set-up, market intelligence, product development, safety, quality and shelf life
• Yogurt & fermented milk products – formulations, effects of stabiliser, defects analysis and sensory analysis
• Rheology – basic rheological techniques (flow, viscosity, visco-elastic properties)
• Texture analysis – texture profile analysis
• Processed cheese – formulations, effects of stabilisers
• Ingredients functionality – basic properties of food ingredients and their applications; selecting right ingredients and getting the best out of ingredients
• Food shelf life analysis