Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Development of an innovative oat and chickpea based fermented product
- Master (Two yrs)
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Mark
Effects of pharmaceutical excipients on the chemical stability of therapeutic proteins in a parenteral formulation
- Master (Two yrs)
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Mark
Cloud Point of Non-ionic Surfactant Mixed With Preservative for Biological Drug Formulation
- Master (Two yrs)
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Mark
Development of oat and bilberry-based beverages for a study about their effect on cardiometabolic markers in patients after acute myocardial infraction
- Master (Two yrs)
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Mark
Phenol-Protein Solution Stability
- Master (One yr)
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Mark
Rheological characterization of typical food products
- Master (Two yrs)
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Mark
Encapsulation of probiotic bacteria in an oleogel
- Master (Two yrs)
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Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
- 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?
- Master (Two yrs)
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Mark
Investigation of a Quark Production Process
- Master (Two yrs)