Process induced changes of bioactive compounds and their matrix in fruit and vegetable concentrates
Content:
The purpose of this work is the compositional analysis of selected raw materials, their concentrates and powders with respect to the stability of selected bioactive compounds for the evaluation of the process-induced changes during the production of the concentrates. Therefore raw materials, concentrates and in a pilot plant produced powders are analyzed using HPLC, GC-MS, and UV-Vis Spectroscopy. The student will work on the extraction of the bioactive compounds, their qualitative and quantitative evaluation and the production of powders with a spray drying pilot plant.

Methods:
- HPLC analysis of bioactive compounds in different food matrices
- Analysis of matrix composition (GC-MS, HPLC, other..)
- Identification of natural antioxidants
- Spray drying

Requirements:
- Good chemical laboratory skills
- Interest in food technology and functional food products

Start/duration: March – June 2017 / 6 months
Location: BOKU / Vienna