FR Lebensmitteltechnik

‘Bella Italia’ meets Hochschule Trier

v.l.n.r. Prof. Dr. Enrico Careglio, Eleonora Grandi, Miriam Müller, Matteo Lazzareschi

Two Italian students from the University of Parma report their experiences and impressions writing their master thesis in chocolate confectionary at the Department of Food Technology

Working at the Hochschule Trier was rousing for several aspects:

We were able to join the research team of Prof. Dr. Careglio and Miriam Müller with the focus on confectionary, especially chocolate.

During our stay we had the opportunity to use two sophisticated equipments as the Differential Scanning Calorimetry (DSC) and the Nuclear Magnetic Resonance Spectroscopy (NMR) for our Master Thesis. We learned, after having organized our tasks and activities, how to think and draw conclusions logically, thanks to our mentor and our supervisor, who taught us how to deal with the topic.

In addition to working on the project, we were able to attend lectures and various seminars. For example, we were allowed to witness the Girl’s & Boy's Day (organized by the team of Prof. Dr. Careglio) where we learned how to use chocolate for 3D print. The highlight was the tasting of different nut-nougat creams and to identify their sensory profile.

Further to this, Trier is a joyful city to live in, due to the large number of students who enliven it.
You can go to the banks of the river to have a nice walking or to drink a glass of Riesling, otherwise it’s also nice going to the Hauptmarkt just to admire the characteristics of the buildings.
Therefore, I strongly suggest a study-period here, both for the University and both for the quality of life that you can have here.