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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
Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
- Master (Two yrs)
- 2022
-
Mark
Performance of a New Tetra Recart® Package Storing Oxygen Sensitive Food
- Master (Two yrs)
-
Mark
Rheological characterization of typical food products
- Master (Two yrs)
-
Mark
Early Life Factors and Disease Development in Childhood
- Master (Two yrs)
-
Mark
Development of a Vegan Minced Meat Analogue with Mycoprotein
- Master (Two yrs)
-
Mark
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
- Master (Two yrs)
- 2021
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
- Master (Two yrs)
-
Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
- Master (Two yrs)
-
Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
- Master (Two yrs)