Food Technology and Nutrition (M.Sc.)
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- 2024
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Mark
Developing a protocol for 3D-printable bioink from decellularised porcine tissue
- Master (Two yrs)
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Mark
Formulation development, rheological characterization, and cosmetic evaluation of gel-creams
- Master (Two yrs)
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Mark
Exploring alternative surfactants to replace PEG within lipid nanoparticles
(2024) KLGM16 20232
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Mark
Decolonizing Plant-Based Food: The Case of Tempeh in Sweden and its Product & Branding Development
- Master (Two yrs)
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Mark
Solar drying of banana (“Jazi Kela”) in the rural area of Bhutan: Engineering and product quality aspects
- Master (Two yrs)
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Mark
Lactic acid fermentation aided precipitation of alkaline extracted hemp proteins
- Master (Two yrs)
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Mark
Studying the interactions between therapeutic peptides and absorption enhancers
- Master (Two yrs)
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Mark
Cell Disruption using High Pressure Homogenization : Evaluating operation parameters and analysis methods applied on gram-positive bacteria.
- Master (Two yrs)
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Mark
Investigating the effect of lecithin on acute and second-meal postprandial glycemia and appetite sensations in healthy adults - a single blind randomised crossover study
- Master (Two yrs)
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Mark
CRICKETS TO CRUNCH : Development and Sensory Analysis of Cricket Protein Bars
- Master (Two yrs)