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- 2022
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Mark
Encapsulation of probiotic bacteria in an oleogel
- Master (Two yrs)
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Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
- Master (Two yrs)
- 2021
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
- Master (Two yrs)
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Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
- Master (Two yrs)
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Mark
The Role of Dispersed Phase Viscosity on Homogenization
- Master (Two yrs)
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Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
- Master (Two yrs)
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Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
- Master (Two yrs)
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Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
- Master (Two yrs)
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Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
- Master (Two yrs)
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Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
- Master (Two yrs)