Food Technology and Nutrition (M.Sc.)
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- 2023
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Mark
Fouling modelling in a UHT unit based on plant data.
- Master (Two yrs)
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Mark
Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
- Master (Two yrs)
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Mark
Methods to study device induced aggregation of proteins
- 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)
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Mark
A plant-based milk powder that functions as a substitution for regular milk powder
- Master (Two yrs)
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Mark
Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
- Master (Two yrs)
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Mark
Study of surfactant-preservative and protein-preservative interactions in multi-dose injectable formulation
- Master (Two yrs)
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Mark
Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
- Master (Two yrs)
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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)