Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
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- Master (Two yrs)
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Mark
Effects of plant polar lipids on postprandial glycemic regulation in healthy humans
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- Master (Two yrs)
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Mark
Effect of a whole grain cereal product on glucose regulation and subjective appetite in an overnight perspective
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- Master (Two yrs)
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Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
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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
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- Master (Two yrs)
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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
Investigation of a Quark Production Process
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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)
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Mark
Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
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- Master (Two yrs)
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Mark
Strategies for yield improvement of filamentous fungi in submerged culture
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- Master (Two yrs)