Food Technology and Nutrition (M.Sc.)
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- 2024
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Mark
Developing a protocol for 3D-printable bioink from decellularised porcine tissue
- Master (Two yrs)
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Mark
Formulation development, rheological characterization, and cosmetic evaluation of gel-creams
- Master (Two yrs)
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Mark
Exploring alternative surfactants to replace PEG within lipid nanoparticles
(2024) KLGM16 20232
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- 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)
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Mark
Spray-dried powders for inhalation
- Master (Two yrs)
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Mark
Mixing time prediction in stirred tanks using empirical methods and computational fluid dynamics
- Master (Two yrs)
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Mark
Optimizing Glucuronic Acid Synthesis in Kombucha Production: A Comprehensive Study on Process Parameters
- 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)
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Mark
Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
- Master (Two yrs)
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Mark
UV-Vis imaging for characterizing dissolution performance of ionizable drug substances and measuring microenvironmental pH
(2024) KLGM16 20241
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)