Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
A Functionality Study of Mycoprotein
(
- Master (Two yrs)
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Mark
Development of a Semisolid Baobab-based Protein Snack
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- Master (Two yrs)
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Mark
Green Coacervates for Pharma and Food
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- Master (Two yrs)
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Mark
Improving the understanding of heat transfer when boiling solid foods
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- Master (Two yrs)
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Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
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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
(
- Master (Two yrs)
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Mark
Analysis of Process Technologies to Preserve Berries
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- Master (Two yrs)
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Mark
Development of a Vegan Minced Meat Analogue with Mycoprotein
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- Master (Two yrs)
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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)