Food Technology and Nutrition (M.Sc.)
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- 2020
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Mark
Emulsifying properties of Baobab pulp for novel food application
- Master (Two yrs)
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Mark
Development of a Drink
- Master (Two yrs)
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Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
- Master (Two yrs)
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Mark
A comparison of different orthogonal techniques for the investigation of the conformational stability of NIST mAb in liquid formulations
- Master (Two yrs)
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Mark
How Substances in Agricultural Waste Material Can Be Used as Active Ingredients in Skin Care Products
- Master (Two yrs)
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Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
- Master (Two yrs)
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Mark
Soluble and insoluble fractions from nopal (Opuntia ficus) cladodes improve postprandial glycaemic regulation: a crossover randomized study in healthy volunteers
- Master (Two yrs)
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Mark
Water Insoluble Fraction of Nopal (Opuntia ficus) Cladodes Beneficially Affects Postprandial Appetite-related Variables, while the Soluble Fraction Has No Effect: A Randomized Crossover Study in Healthy Volunteers
- Master (Two yrs)
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Mark
A Guide to Choose the Most Suited Superdisintegrant - General considerations and watchout when optimizing ODT-formulations
- Master (Two yrs)
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Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
- Master (Two yrs)