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- 2024
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Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
- Master (Two yrs)
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Mark
Simplification of Sustainability Communication and Enhancing Consumer Understanding of Sustainable Food Products via Food Labels
- Master (Two yrs)
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Mark
Effect of pulse electric fields and fermentation on phytate, RFOs and protein digestibility of yellow pea
- Master (Two yrs)
-
Mark
CRICKETS TO CRUNCH : Development and Sensory Analysis of Cricket Protein Bars
- Master (Two yrs)
-
Mark
Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties
- Master (Two yrs)
-
Mark
Lactic acid fermentation aided precipitation of alkaline extracted hemp proteins
- Master (Two yrs)
- 2023
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Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
- Master (Two yrs)
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Mark
Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake
- Master (Two yrs)
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Mark
Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
- 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)