Food Technology and Nutrition (M.Sc.)
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- 2024
-
Mark
The assessment of the acute and second meal postprandial impact of plant polar lipid on glucose concentrations and satiety in healthy young adults
(
- Master (Two yrs)
-
Mark
Development of a fibre-rich snack made from baobab fruit pulp
(
- Master (Two yrs)
-
Mark
Investigating the effect of lecithin on acute and second-meal postprandial glycemia and appetite sensations in healthy adults - a single blind randomised crossover study
(
- Master (Two yrs)
-
Mark
Exploring alternative surfactants to replace PEG within lipid nanoparticles
2024) KLGM16 20232(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Developing a protocol for 3D-printable bioink from decellularised porcine tissue
(
- Master (Two yrs)
-
Mark
Formulation development, rheological characterization, and cosmetic evaluation of gel-creams
(
- Master (Two yrs)
-
Mark
Total polyphenols and antioxidant capacity in kombucha from different teas and their effects on intestinal health in-vitro intestinal epithelial tissue model
(
- Master (Two yrs)
-
Mark
UV-Vis imaging for characterizing dissolution performance of ionizable drug substances and measuring microenvironmental pH
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Formulation Effect on Capsule DPI Performance : The effect of lactose carrier particle size, mixer type, mixing time, and speed
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Modifying the texture and mouthfeel of flavoured vodka
(
- Master (Two yrs)