Food Technology and Nutrition (M.Sc.)
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- 2020
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Mark
Development of a Drink
- Master (Two yrs)
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Mark
Deep Eutectic Solvents and Their Possible Application in Transdermal Drug Delivery
- Master (Two yrs)
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Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
- Master (Two yrs)
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Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
- Master (Two yrs)
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Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
- Master (Two yrs)
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Mark
A comparison of different orthogonal techniques for the investigation of the conformational stability of NIST mAb in liquid formulations
- Master (Two yrs)
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Mark
How Substances in Agricultural Waste Material Can Be Used as Active Ingredients in Skin Care Products
- Master (Two yrs)
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Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
- Master (Two yrs)
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Mark
Selection of Lactic Acid Bacteria from Neeragaram, a South Indian fermented rice product, and evaluation of Swedish oats as a matrix for fermentation
- Master (Two yrs)
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Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
- Master (Two yrs)