Food Technology and Nutrition (M.Sc.)
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- 2016
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Mark
The Effect of Different but Isoenergetic Breakfasts on Satiety
- Master (Two yrs)
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Mark
Product Development of Scuffins- Focus on how to prevent staling
- Master (Two yrs)
-
Mark
Evaluation of sifting segregation testing with spherical particles
- Master (Two yrs)
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Mark
Understanding and Identifying Ranges for Critical Parameters of Orange Juice Concentrate during Drying by Using Solar Assisted Pervaporation (SAP) Fruit Preservation Technique
- Master (Two yrs)
-
Mark
Quantification of total antioxidant potential and its penetration through skin regarding cosmetic relevant formulation: An electrochemical assay
- Master (Two yrs)
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Mark
Suitability of Spray Dried Powder containing Lipids for Inhalation Formulation based on Fine Particle Fraction and Particle Size Distribution
- Prof. qual. >4 yrs
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Mark
Formulation and characterization of liposomal spray dried powders intended for inhalation
- Master (Two yrs)
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Mark
Investigation of the native starch-ethyl cellulose film coating for colon targeting
- Prof. qual. >4 yrs
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Mark
The impact and optimization of citrate and lactic acid concentration in ProViva orange containing Lactobacillus plantarum 299v
- Master (Two yrs)
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Mark
Microbial composition of four kinds of tea with different degree of oxidation
- Master (Two yrs)