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- 2025
-
Mark
From Relative to Absolute – Predicting Viscosity in Food Processing and Packaging
- Master (Two yrs)
-
Mark
Cricket Seitan : Development and Exploration of Textural Attributes and Sensory Analysis of Cricket-based Protein Alternatives.
- Master (Two yrs)
-
Mark
Effects of High Shear Mixing and Emulsifier Concentration on Droplet Size in Emulsions
- Master (Two yrs)
-
Mark
Cavitation in High-Pressure Homogenizers - Investigation of an Experimental Method Based on Free Radical Formation
- Master (Two yrs)
-
Mark
Impact of probiotic dairy- and plant-based yogurt on gut health in healthy individuals
- Master (Two yrs)
-
Mark
Investigation of Fermentation as a Processing Technique for HPP-treated Oat Okara and Its Potential Application in Food products
- Master (Two yrs)
-
Mark
Test Method for Oxygen Tolerance of Packed Product in Tetra Recart®
- Master (Two yrs)
- 2024
-
Mark
Cell Disruption using High Pressure Homogenization : Evaluating operation parameters and analysis methods applied on gram-positive bacteria.
- Master (Two yrs)
-
Mark
Mixing time prediction in stirred tanks using empirical methods and computational fluid dynamics
- Master (Two yrs)
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Mark
Lactic acid fermentation aided precipitation of alkaline extracted hemp proteins
- Master (Two yrs)