Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
- 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)
- 2021
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Mark
Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
- Master (Two yrs)
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Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
- Master (Two yrs)
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Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
- Master (Two yrs)
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Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
- Master (Two yrs)
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Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
- Master (Two yrs)
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Mark
Evaluation of Novel Quality Control Methods for Wheat Flour
- Master (Two yrs)