Food Technology and Nutrition (M.Sc.)
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- 2024
-
Mark
Modifying the texture and mouthfeel of flavoured vodka
(
- Master (Two yrs)
- 2023
-
Mark
Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
(
- Master (Two yrs)
-
Mark
Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
(
- Master (Two yrs)
-
Mark
Exploring the effect of pulsed electric field on the growth and stress tolerance of oat seedlings
(
- Master (Two yrs)
-
Mark
Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment
(
- Master (Two yrs)
-
Mark
Study of surfactant-preservative and protein-preservative interactions in multi-dose injectable formulation
(
- Master (Two yrs)
-
Mark
Characterization of the microbiological population and presence on Swedish greenhouse grown cucumbers during shelf life at different storage and treatment conditions
(
- Master (Two yrs)
-
Mark
Fouling modelling in a UHT unit based on plant data.
(
- Master (Two yrs)
-
Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
(
- Master (Two yrs)
-
Mark
Influence of Peristaltic Pump Tubes on Protein Particles Formation for Lipase Enzyme Therapeutic Protein
(
- Master (Two yrs)