Food Technology and Nutrition (M.Sc.)
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- 2025
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Mark
Fermentation of Yellow Peas to enhance protein digestibility, polyphenol content and antioxidative capacity to improve intestinal health
- Master (Two yrs)
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Mark
From Relative to Absolute – Predicting Viscosity in Food Processing and Packaging
- Master (Two yrs)
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Mark
Functional properties and Environmental sustainability of fermented yellow pea flour
- Master (Two yrs)
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Mark
Impact of Modified and Native Starch on the Quality Attributes of Gluten-Free Bread
- Master (Two yrs)
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Mark
PLANT DATA ANALYSIS OF PRE-RINSE IN CLEANING-IN-PLACE (CIP) PROCEDURES FOR AN ULTRA-HIGH TEMPERATURE (UHT) UNIT OPERATION
- Master (Two yrs)
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Mark
Optimization of Protein Extraction from The Novel Oil Crop Field Cress Press Cake
- Master (Two yrs)
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Mark
Upscaling of novel probiotics production and evaluation of ultraviolet (UV) radiation resistance
- Master (Two yrs)
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Mark
Evaluation of preventive effects of bioactive food compounds against oxidative stress and intestinal inflammation. Study in human reconstructed intestinal 3D tissue model.
- Master (Two yrs)
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Mark
Cricket Seitan : Development and Exploration of Textural Attributes and Sensory Analysis of Cricket-based Protein Alternatives.
- Master (Two yrs)
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Mark
Development of Heat-Stable Cookie Filling : Effect of Emulsifiers on Fat Crystallization
- Master (Two yrs)