Food Technology and Nutrition (M.Sc.)
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- 2023
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Mark
Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
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- Master (Two yrs)
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Mark
INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.
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- Master (Two yrs)
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Mark
Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
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- Master (Two yrs)
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Mark
Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
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- Master (Two yrs)
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Mark
The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
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- Master (Two yrs)
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Mark
Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses
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- Master (Two yrs)
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Mark
The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production
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- Master (Two yrs)
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Mark
Nutritional and environmental impact of plant-based burger prototypes
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- Master (Two yrs)
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Mark
Effects of mixed surfactant system on chemical and physical stability of human growth hormone
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- Master (Two yrs)
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Mark
On rheology and release from semi-solid formulations for topical application
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- Master (Two yrs)