Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Development of a plant-based ice cream
- Master (Two yrs)
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
- Master (Two yrs)
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Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
- Master (Two yrs)
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Mark
Effect of Oat Bio-actives on Cardiometabolic Related Variables in Humans
- Master (Two yrs)
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Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
- Master (Two yrs)
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Mark
Market research for a new antiseptic, natural, moisturizing product made with Pickering emulsion
- Bach. Degree
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Mark
Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
- Master (Two yrs)
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Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
- Master (Two yrs)
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Mark
Examination of Nopal Cactus Cladodes and its Effect on Postprandial Glycemic Regualtion through a Pilot Meal study on Healthy Volunteers
- Master (Two yrs)
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Mark
Use of Barley in Development of a Functional Product with Low Glycaemic Index
- Master (Two yrs)