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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
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
- Master (Two yrs)
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Mark
A Functionality Study of Mycoprotein
- Master (Two yrs)
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Mark
Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
- Master (Two yrs)
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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)
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Mark
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
- 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
The Role of Dispersed Phase Viscosity on Homogenization
- Master (Two yrs)
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Mark
Single cell protein extraction for protein functional properties study and food applications
- Master (Two yrs)