Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Development and analysis of a commercial hair treatment
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- Master (Two yrs)
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Mark
Product development of side-stream press cake through fermentation
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- Master (Two yrs)
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Mark
Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.
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- Master (Two yrs)
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Mark
Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
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- Master (Two yrs)
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Mark
Changes in bacterial composition after consumption of a probiotic product against common colds
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- Master (Two yrs)
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Mark
Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
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- Master (Two yrs)
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Mark
Effects of plant polar lipids on postprandial glycemic regulation in healthy humans
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- Master (Two yrs)
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Mark
Effect of a whole grain cereal product on glucose regulation and subjective appetite in an overnight perspective
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- Master (Two yrs)
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Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
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- Master (Two yrs)
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Mark
Effects of plant polar lipids on postprandial appetite sensations, mood, and cognition in healthy humans
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- Master (Two yrs)