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)
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Mark
Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation
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- 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
Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
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- Master (Two yrs)
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Mark
Dry powder inhalers: The Match Between Formulation and Device
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- Master (Two yrs)
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Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
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- Master (Two yrs)