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- 2025
-
Mark
Functional properties and Environmental sustainability of fermented yellow pea flour
- 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)
-
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)
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Mark
Effects of High Shear Mixing and Emulsifier Concentration on Droplet Size in Emulsions
- Master (Two yrs)
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Mark
Cavitation in High-Pressure Homogenizers - Investigation of an Experimental Method Based on Free Radical Formation
- Master (Two yrs)
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Mark
Impact of probiotic dairy- and plant-based yogurt on gut health in healthy individuals
- Master (Two yrs)
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Mark
Evaluation of preventive effects of bioactive food compounds against oxidative stress and intestinal inflammation. Study in human reconstructed intestinal 3D tissue model.
- Master (Two yrs)