Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
- 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?
- Master (Two yrs)
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Mark
Development and analysis of a commercial hair treatment
- Master (Two yrs)
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Mark
Product development of side-stream press cake through fermentation
- 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
- Master (Two yrs)
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Mark
Phenol-Protein Solution Stability
- Master (One yr)
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Mark
Rheological characterization of typical food products
- Master (Two yrs)
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Mark
Investigation of a Quark Production Process
- Master (Two yrs)
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Mark
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
- Master (Two yrs)
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Mark
Early Life Factors and Disease Development in Childhood
- Master (Two yrs)