Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Comparison of Methods for Measuring Powder Flowability
- Master (Two yrs)
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Mark
Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
- Master (Two yrs)
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Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
- Master (Two yrs)
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Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
- 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
- Master (Two yrs)
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
- Master (Two yrs)
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Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
- Master (Two yrs)
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Mark
Effect of Oat Bio-actives on Cardiometabolic Related Variables in Humans
- Master (Two yrs)
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Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
- Master (Two yrs)
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Market research for a new antiseptic, natural, moisturizing product made with Pickering emulsion
- Bach. Degree