Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Rheological characterization of creams and prediction of stability
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- Master (Two yrs)
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Mark
Analysis of Process Technologies to Preserve Berries
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- Master (Two yrs)
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Mark
Development and analysis of a commercial hair treatment
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- Master (Two yrs)
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Mark
Product development of side-stream press cake through fermentation
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- Master (Two yrs)
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Mark
Strategies for yield improvement of filamentous fungi in submerged culture
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- Master (Two yrs)
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Mark
Evaluation of a berry-based beverage for intervention studies
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- Master (Two yrs)
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Mark
Development of an innovative oat and chickpea based fermented product
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- Master (Two yrs)
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Mark
Effects of pharmaceutical excipients on the chemical stability of therapeutic proteins in a parenteral formulation
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- Master (Two yrs)
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Mark
Development of a Vegan Minced Meat Analogue with Mycoprotein
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- Master (Two yrs)
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Mark
Quality and Regulatory Issues Related to Continuous Manufacturing of Biologics
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- Master (Two yrs)