Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
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- Master (Two yrs)
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Mark
Rheological characterization of typical food products
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- Master (Two yrs)
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Mark
Phenol-Protein Solution Stability
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- Master (One yr)
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Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
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- Master (Two yrs)
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Mark
Developing a Method to Study the Impact of Microbial DNA on the Brain Related to Alzheimer’s Disease – Can Food Make a Change?
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- Master (Two yrs)
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Mark
Encapsulation of probiotic bacteria in an oleogel
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- Master (Two yrs)
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Mark
Investigation of a Quark Production Process
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- Master (Two yrs)
- 2021
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Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
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- Master (Two yrs)
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Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
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- Master (Two yrs)
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Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
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- Master (Two yrs)