Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
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- Master (Two yrs)
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Mark
Dry powder inhalers: The Match Between Formulation and Device
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- Master (Two yrs)
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Mark
Rheological characterization of typical food products
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- Master (Two yrs)
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Mark
Phenol-Protein Solution Stability
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- Master (One yr)
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Mark
Investigation of a Quark Production Process
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- Master (Two yrs)
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Mark
A Functionality Study of Mycoprotein
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- Master (Two yrs)
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Mark
Development of a Semisolid Baobab-based Protein Snack
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- Master (Two yrs)
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Mark
Green Coacervates for Pharma and Food
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- Master (Two yrs)
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Mark
Improving the understanding of heat transfer when boiling solid foods
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- Master (Two yrs)
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Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
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- Master (Two yrs)