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- 2025
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Mark
Functional properties and Environmental sustainability of fermented yellow pea flour
- Master (Two yrs)
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Mark
Impact of Modified and Native Starch on the Quality Attributes of Gluten-Free Bread
- Master (Two yrs)
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Mark
Cricket Seitan : Development and Exploration of Textural Attributes and Sensory Analysis of Cricket-based Protein Alternatives.
- Master (Two yrs)
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Mark
Development of Heat-Stable Cookie Filling : Effect of Emulsifiers on Fat Crystallization
- Master (Two yrs)
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Mark
Formulation and Processing Optimization of Pea-Based Barista Drink : Effects of Emulsifiers and Calcium Salts
- Master (Two yrs)
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Mark
PLANT DATA ANALYSIS OF PRE-RINSE IN CLEANING-IN-PLACE (CIP) PROCEDURES FOR AN ULTRA-HIGH TEMPERATURE (UHT) UNIT OPERATION
- Master (Two yrs)
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Mark
Nutrient Strategies for Carotenoid Enrichment in Hydroponic Lettuce
- Master (Two yrs)
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Mark
Extraction of valuable compounds from industrial apple pomace and birch bark residues under ultrasound and subcritical water
- Master (Two yrs)
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Mark
Effect of Fermentation on Nutritional and Sensory Properties of Textured Pea Protein for Plant-Based Meat Analogues
- Master (Two yrs)
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Mark
Investigating the Role of Solid Fat Content and Crystallinity in Plant-Based Whipping Cream and Ice Cream: A Protocol Development for Optimization Formulation
- Master (Two yrs)