Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Development of a Vegan Minced Meat Analogue with Mycoprotein
- Master (Two yrs)
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Mark
Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.
- Master (Two yrs)
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Mark
Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
- Master (Two yrs)
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Mark
Changes in bacterial composition after consumption of a probiotic product against common colds
- Master (Two yrs)
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Mark
Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
- Master (Two yrs)
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Mark
Effects of plant polar lipids on postprandial glycemic regulation in healthy humans
- Master (Two yrs)
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Mark
Quality and Regulatory Issues Related to Continuous Manufacturing of Biologics
- Master (Two yrs)
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Mark
Performance of a New Tetra Recart® Package Storing Oxygen Sensitive Food
- Master (Two yrs)
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Mark
Comparing different methods of measuring particle size for pharmaceutical excipients
- Master (Two yrs)
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Mark
Gelling properties of milk gels using rennet as a coagulant
- Master (Two yrs)