Food Technology and Nutrition (M.Sc.)
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- 2020
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Mark
Deep Eutectic Solvents and Their Possible Application in Transdermal Drug Delivery
- Master (Two yrs)
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Mark
Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
- Master (Two yrs)
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Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
- Master (Two yrs)
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Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
- Master (Two yrs)
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Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
- Master (Two yrs)
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Mark
Selection of Lactic Acid Bacteria from Neeragaram, a South Indian fermented rice product, and evaluation of Swedish oats as a matrix for fermentation
- Master (Two yrs)
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Mark
Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
- Master (Two yrs)
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Mark
Approaches for improving the rheological characterization of fermented dairy products
- Master (Two yrs)
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Emulsifying properties of Baobab pulp for novel food application
- Master (Two yrs)
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Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
- Master (Two yrs)