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- 2021
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Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
- Master (Two yrs)
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Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
- Master (Two yrs)
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Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
- Master (Two yrs)
- 2020
-
Mark
Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
- Master (Two yrs)
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Mark
Analyzing potato protein isolates for their potential in developing meat analogues
- Master (Two yrs)
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Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
- Master (Two yrs)
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Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
- Master (Two yrs)
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Mark
Emulsifying properties of Baobab pulp for novel food application
- Master (Two yrs)
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Mark
Starch Pickering Emulsions - Release Mechanisms
- Master (Two yrs)
- 2019
-
Mark
Surface Rheology of Solutions From Redissolved Protein Powders
- Master (Two yrs)