Food Technology and Nutrition (M.Sc.)
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- 2024
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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
Cell Disruption using High Pressure Homogenization : Evaluating operation parameters and analysis methods applied on gram-positive bacteria.
- Master (Two yrs)
-
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
- Master (Two yrs)
-
Mark
Mixing time prediction in stirred tanks using empirical methods and computational fluid dynamics
- Master (Two yrs)
-
Mark
Coagulation Properties of Swedish Red Dairy Milk: Effect of Poor-coagulating Milk, Pasteurization and Fat
- Master (Two yrs)
-
Mark
Bead Structure in Freeze-Drying Processes: Analysis Techniques and Detailed Morphology Studies
- Master (Two yrs)
-
Mark
The impact of an ultrasound treatment on yellow peas on soaking time, phytic acid and protein digestibility
- Master (Two yrs)
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Mark
Investigating the Impact of Surfactants on Protein Folding: Insights from AF₄, DLS and ProbeDrum
(2024) KLGM16 20241
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)