Food Technology and Nutrition (M.Sc.)
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- 2023
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Mark
Fouling modelling in a UHT unit based on plant data.
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- Master (Two yrs)
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Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
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- Master (Two yrs)
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Mark
Influence of Peristaltic Pump Tubes on Protein Particles Formation for Lipase Enzyme Therapeutic Protein
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- Master (Two yrs)
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Mark
Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
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- Master (Two yrs)
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Mark
The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
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- Master (Two yrs)
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Mark
Methods to study device induced aggregation of proteins
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- Master (Two yrs)
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Mark
Effects of mixed surfactant system on chemical and physical stability of human growth hormone
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- Master (Two yrs)
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Mark
On rheology and release from semi-solid formulations for topical application
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- Master (Two yrs)
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Mark
Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
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- Master (Two yrs)
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Mark
Terahertz Time-Domain Spectroscopy Measurements as a Process Monitoring Approach for Blending with Magnesium Stearate
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- Master (Two yrs)