Food Technology and Nutrition (M.Sc.)
1 – 10 of 391
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=""
width=""
height=""
allowtransparency="true"
frameborder="0">
</iframe>
- 2025
-
Mark
From Relative to Absolute – Predicting Viscosity in Food Processing and Packaging
- Master (Two yrs)
-
Mark
Functional properties and Environmental sustainability of fermented yellow pea flour
- Master (Two yrs)
-
Mark
Impact of Modified and Native Starch on the Quality Attributes of Gluten-Free Bread
- Master (Two yrs)
-
Mark
Vacuum spray-drying for heat sensitive formulations
- Master (Two yrs)
-
Mark
Spray-dried powders for inhalation
- Master (Two yrs)
-
Mark
Upscaling of novel probiotics production and evaluation of ultraviolet (UV) radiation resistance
- Master (Two yrs)
-
Mark
Evaluation of preventive effects of bioactive food compounds against oxidative stress and intestinal inflammation. Study in human reconstructed intestinal 3D tissue model.
- Master (Two yrs)
-
Mark
Cricket Seitan : Development and Exploration of Textural Attributes and Sensory Analysis of Cricket-based Protein Alternatives.
- Master (Two yrs)
-
Mark
Development of Heat-Stable Cookie Filling : Effect of Emulsifiers on Fat Crystallization
- Master (Two yrs)
-
Mark
Formulation and Processing Optimization of Pea-Based Barista Drink : Effects of Emulsifiers and Calcium Salts
- Master (Two yrs)