Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
- Master (Two yrs)
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Mark
Effects of plant polar lipids on postprandial appetite sensations, mood, and cognition in healthy humans
- Master (Two yrs)
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Mark
A Functionality Study of Mycoprotein
- Master (Two yrs)
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Mark
Development of a Semisolid Baobab-based Protein Snack
- Master (Two yrs)
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Mark
Green Coacervates for Pharma and Food
- Master (Two yrs)
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Mark
Improving the understanding of heat transfer when boiling solid foods
- Master (Two yrs)
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Mark
Development of a Vegan Minced Meat Analogue with Mycoprotein
- Master (Two yrs)
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Mark
Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.
- Master (Two yrs)
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Mark
Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
- Master (Two yrs)
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Mark
Changes in bacterial composition after consumption of a probiotic product against common colds
- Master (Two yrs)