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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
Evaluating the Impact of Different Methods of Pre-Processing on Fermentation Capability and Physicochemical Properties of Oat Okara
- Master (Two yrs)
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Mark
An Exploration of Siderophore Production in Bacterial Isolates from Icelandic Hot Springs
- Master (Two yrs)
- 2024
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Mark
Optimizing Expression and Purification of HaTRPA1
- 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
Lactic acid fermentation aided precipitation of alkaline extracted hemp proteins
- Master (Two yrs)
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Mark
Conceptual Design and Operation of an Integrated Mycoprotein Fermentation Process Focusing on Side Stream Resource Recovery
- Master (Two yrs)
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Mark
Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
- Master (Two yrs)
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Mark
Evaluation of the production of bio-products by the thermophilic bacterium Rhodothermus marinus
- Master (Two yrs)
- 2023
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Mark
Development of Continuous Mode Fermentation with Electrochemical In-situ Product Recovery for Succinic Acid Production by Actinobacillus Succinogenes
- Master (Two yrs)