Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
- Master (Two yrs)
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Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
- Master (Two yrs)
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Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
- Master (Two yrs)
- 2020
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Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
- Master (Two yrs)
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Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
- Master (Two yrs)
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Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
- Master (Two yrs)
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Mark
Characterization of the ethylene-vinyl acetate copolymer and the influencing parameters of the weld in intravaginal rings
- Master (Two yrs)
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Mark
Possible unexpected peaks from oil drop size measurements in milk
- Master (Two yrs)
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Mark
Analyzing potato protein isolates for their potential in developing meat analogues
- Master (Two yrs)
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Mark
Development of a Drink
- Master (Two yrs)