Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Quality and Regulatory Issues Related to Continuous Manufacturing of Biologics
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- Master (Two yrs)
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Mark
Performance of a New Tetra Recart® Package Storing Oxygen Sensitive Food
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- Master (Two yrs)
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Mark
Comparing different methods of measuring particle size for pharmaceutical excipients
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- Master (Two yrs)
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Mark
Gelling properties of milk gels using rennet as a coagulant
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- Master (Two yrs)
- 2021
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Mark
Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
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- Master (Two yrs)
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Mark
Effect of Oat Bio-actives on Cardiometabolic Related Variables in Humans
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- Master (Two yrs)
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Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
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- Master (Two yrs)
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Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
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- Master (Two yrs)
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Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
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- Master (Two yrs)
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Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
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- Master (Two yrs)