Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
A Functionality Study of Mycoprotein
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- 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
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
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- Master (Two yrs)
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Mark
Developing a Method to Study the Impact of Microbial DNA on the Brain Related to Alzheimer’s Disease – Can Food Make a Change?
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- Master (Two yrs)
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Mark
Cloud Point of Non-ionic Surfactant Mixed With Preservative for Biological Drug Formulation
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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)