Food Technology and Nutrition (M.Sc.)
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- 2025
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Mark
Optimizing Heat Treatment of Fruit Juices: Ensuring Quality Through Reduced Temperature
- Master (Two yrs)
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Mark
Investigation of Fermentation as a Processing Technique for HPP-treated Oat Okara and Its Potential Application in Food products
- Master (Two yrs)
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Mark
Reduction of Flocculation in Potato-Based Milk Analogues
- Master (Two yrs)
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Mark
Test Method for Oxygen Tolerance of Packed Product in Tetra Recart®
- Master (Two yrs)
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Mark
Mathematical modelling of drug release from lipid based FluidCrystal® systems
(2025) KLGM16 20251
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (One yr)
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Mark
Consumers’ Acceptance of Emerging Technologies for Reducing Phytates and Raffinose Family Oligosaccharides (RFOs) in Whole Legume Products: A Study of Chickpeas, Lentils, and Beans
- Master (Two yrs)
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Mark
Formulation and Processing Optimization of Pea-Based Barista Drink : Effects of Emulsifiers and Calcium Salts
- Master (Two yrs)
- 2024
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Mark
Development of a fibre-rich snack made from baobab fruit pulp
- Master (Two yrs)
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Mark
The assessment of the acute and second meal postprandial impact of plant polar lipid on glucose concentrations and satiety in healthy young adults
- Master (Two yrs)
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Mark
Total polyphenols and antioxidant capacity in kombucha from different teas and their effects on intestinal health in-vitro intestinal epithelial tissue model
- Master (Two yrs)