Food Technology and Nutrition (M.Sc.)
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- 2024
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Mark
Formulation Effect on Capsule DPI Performance : The effect of lactose carrier particle size, mixer type, mixing time, and speed
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Mark
Modifying the texture and mouthfeel of flavoured vodka
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- Master (Two yrs)
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Mark
Improving the digestibility of alternative proteins using high moisture extrusion for plant-based fish analogues
(
- Master (Two yrs)
-
Mark
Spray-dried powders for inhalation
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- Master (Two yrs)
-
Mark
Mixing time prediction in stirred tanks using empirical methods and computational fluid dynamics
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- Master (Two yrs)
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Mark
Optimizing Glucuronic Acid Synthesis in Kombucha Production: A Comprehensive Study on Process Parameters
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- Master (Two yrs)
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Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
(
- Master (Two yrs)
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Mark
Investigating Y-site compatibility of intravenous drugs using Probe drum as analytical instrument
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
- 2023
-
Mark
Storage period optimization of a viscous nasal spray suspension
(
- Master (Two yrs)
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Mark
Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake
(
- Master (Two yrs)