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FinTech Project B23 - Creating A Minimum Viable Product for Worcester Red Sox’s Enterp...
Analysis of Substrates for a Continuous Fermentation Reactor for Mead
Analysis of Substrates for a Continuous Fermentation Reactor for Mead
A Taste of Home: Immigrant Gastronomy in Thessaloniki
Optimizing the Creation of a Protein Beer
SIMPLY GOURMAND – Improving customer experience
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Major Qualifying Projects
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Barry, Mohamed
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Bergeron, Katelyn
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Bettencourt, Ryan
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Brumble, Nathan
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Cuneo, Joshua M.
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Hersh, Robert
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Lyon, France Project Center - IQP
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Worcester Polytechnic Institute
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