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- 2023
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Mark
The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt
- Master (Two yrs)
- 2022
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Mark
Stabilizing oat residue by fermentation with Lactic Acid Bacteria
- Master (Two yrs)
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Mark
Investigation of a Quark Production Process
- Master (Two yrs)
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Mark
Real time estimations of kLa and viscosity in a fermentation pilot plant
- Master (Two yrs)
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Mark
Recombinant Expression of Novel Wild Type Oat Hemoglobins in Escherichia Coli
- Master (Two yrs)
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Mark
Development of an innovative oat and chickpea based fermented product
- Master (Two yrs)
-
Mark
Product development of side-stream press cake through fermentation
- Master (Two yrs)
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Mark
Optimization of Bacterial Strains and Development of Fermented Seaweed
- Master (Two yrs)
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Mark
Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
- Master (Two yrs)
- 2021
-
Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
- Master (Two yrs)