Food Technology and Nutrition (M.Sc.)
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- 2024
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Mark
Formulation development, rheological characterization, and cosmetic evaluation of gel-creams
- Master (Two yrs)
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Mark
Optimizing Glucuronic Acid Synthesis in Kombucha Production: A Comprehensive Study on Process Parameters
- Master (Two yrs)
-
Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
- Master (Two yrs)
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Mark
Investigating Y-site compatibility of intravenous drugs using Probe drum as analytical instrument
(2024) KLGM16 20241
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Method Development for Droplet and Particle Size Distribution Measurements using Laser Diffraction
(2024) KLGM16 20241
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
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)
-
Mark
Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
- Master (Two yrs)
-
Mark
UV-Vis imaging for characterizing dissolution performance of ionizable drug substances and measuring microenvironmental pH
(2024) KLGM16 20241
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Formulation Effect on Capsule DPI Performance : The effect of lactose carrier particle size, mixer type, mixing time, and speed
(2024) KLGM16 20241
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Modifying the texture and mouthfeel of flavoured vodka
- Master (Two yrs)