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- 2023
-
Mark
Method development of flow cytometry analysis of yeast and lactic acid bacteria viability for alcohol fermentation
- Master (Two yrs)
-
Mark
Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
- Master (Two yrs)
-
Mark
Development of Continuous Mode Fermentation with Electrochemical In-situ Product Recovery for Succinic Acid Production by Actinobacillus Succinogenes
- Master (Two yrs)
- 2022
-
Mark
Optimization of Bacterial Strains and Development of Fermented Seaweed
- Master (Two yrs)
-
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)
-
Mark
Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
- Master (Two yrs)
-
Mark
Stabilizing oat residue by fermentation with Lactic Acid Bacteria
- Master (Two yrs)
-
Mark
Recombinant Expression of Novel Wild Type Oat Hemoglobins in Escherichia Coli
- Master (Two yrs)
-
Mark
Real time estimations of kLa and viscosity in a fermentation pilot plant
- Master (Two yrs)