Food Technology and Nutrition (M.Sc.)
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- 2023
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Mark
The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
- Master (Two yrs)
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Mark
Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
- Master (Two yrs)
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Mark
Terahertz Time-Domain Spectroscopy Measurements as a Process Monitoring Approach for Blending with Magnesium Stearate
- Master (Two yrs)
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Mark
Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses
- Master (Two yrs)
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Mark
The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production
- Master (Two yrs)
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Mark
Nutritional and environmental impact of plant-based burger prototypes
- Master (Two yrs)
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Mark
Stabilisation of modern alcohol-containing emulsions with proteins
- Master (Two yrs)
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Mark
Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
- Master (Two yrs)
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Mark
Exploring the effect of pulsed electric field on the growth and stress tolerance of oat seedlings
- Master (Two yrs)
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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)