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- 2025
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Mark
Fermentation of Yellow Peas to enhance protein digestibility, polyphenol content and antioxidative capacity to improve intestinal health
- Master (Two yrs)
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Mark
Extraction of valuable compounds from industrial apple pomace and birch bark residues under ultrasound and subcritical water
- Master (Two yrs)
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Mark
Effect of Fermentation on Nutritional and Sensory Properties of Textured Pea Protein for Plant-Based Meat Analogues
- Master (Two yrs)
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Mark
Investigating the Role of Solid Fat Content and Crystallinity in Plant-Based Whipping Cream and Ice Cream: A Protocol Development for Optimization Formulation
- Master (Two yrs)
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Mark
Consumers’ Acceptance of Emerging Technologies for Reducing Phytates and Raffinose Family Oligosaccharides (RFOs) in Whole Legume Products: A Study of Chickpeas, Lentils, and Beans
- Master (Two yrs)
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Mark
Optimizing Heat Treatment of Fruit Juices: Ensuring Quality Through Reduced Temperature
- Master (Two yrs)
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Mark
Investigation of Fermentation as a Processing Technique for HPP-treated Oat Okara and Its Potential Application in Food products
- Master (Two yrs)
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Mark
Reduction of Flocculation in Potato-Based Milk Analogues
- Master (Two yrs)
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Mark
Test Method for Oxygen Tolerance of Packed Product in Tetra Recart®
- Master (Two yrs)
- 2024
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Mark
Cell Disruption using High Pressure Homogenization : Evaluating operation parameters and analysis methods applied on gram-positive bacteria.
- Master (Two yrs)