Food Technology and Nutrition (M.Sc.)
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- 2025
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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
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
Vacuum spray-drying for heat sensitive formulations
- Master (Two yrs)
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Mark
Spray-dried powders for inhalation
- Master (Two yrs)
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Mark
Development of Heat-Stable Cookie Filling : Effect of Emulsifiers on Fat Crystallization
- 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
Optimization of Lipid Nanoparticle (LNP) Synthesis and Stability: Characterization of Model System and PolyA-Loaded MC3-LNPs
(2025) KLGM16 20251
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
- 2024
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Mark
Development of a fibre-rich snack made from baobab fruit pulp
- Master (Two yrs)
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Mark
Total polyphenols and antioxidant capacity in kombucha from different teas and their effects on intestinal health in-vitro intestinal epithelial tissue model
- Master (Two yrs)