Yogesh Kumar

Formation

• Bachelor of Technology in Food Technology and Management at the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), India (2016-2020). Thesis title: Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability; Tutor: Prof. Pramod K Prabhakar
• Master's degree in Italian Food and Wine at the University of Padua (UNIPD), Italy (2020-2022). Thesis title: The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines; Tutor: Prof. Matteo Marangon