Biotechnology (MSc)
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- 2024
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Mark
The production of recombinant 6LZE_A and NS2B-NS3 in E. coli
(
- Master (Two yrs)
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Mark
Exploring alternative surfactants to replace PEG within lipid nanoparticles
2024) KLGM16 20232(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Mark
Optimization of Solid-State Fermentation process for brown seaweed using LAB and characterization of the products
(
- Master (Two yrs)
- 2023
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Mark
Oat processing and its influence on quality parameters with focus on kilning, storage and liquid oat base creation
(
- Master (Two yrs)
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Mark
Biocatalysis in Pickering emulsions
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- Master (Two yrs)
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Mark
Cloning and expressing the genes encoding Glycerol dehydratase (GDHt) and 1,3-Propanediol dehydrogenase (1,3-PDDH) in E. coli
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- Master (Two yrs)
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Mark
Solid-state fermentation of the microalgae Scenedesmus sp. for improved conservation and protein digestibility
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- Master (Two yrs)
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Mark
Secretome analysis of Rhodothermus marinus grown on different carbon sources
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- Master (Two yrs)
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Mark
Geobacillus 7349 – A new potential biosurfactant producing microorganism
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- Master (Two yrs)
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Mark
Development and Evaluation of an Enzyme-Based Sunscreen
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- Master (Two yrs)
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Mark
Assessment Of Plastic Degrading Abilities Of Autotransporter Domains Containing Esterase On Synthetic Polyesters
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- Master (Two yrs)
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Mark
Novel tools for high-throughput genetic engineering, selection, and screening for improved Biotin production in E. coli cell factories
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- Master (Two yrs)
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Mark
Overcoming environmental limitations of recombinant enzyme production : An approach towards enzyme manufacturing on sustainable feedstocks
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- Master (Two yrs)
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Mark
Sensitive Detection of Blood Biomarker Pentraxin 3 – Development and Comparison of Amperometric and Capacitive Biosensors in Flow-Injection Systems
(
- Master (Two yrs)
- 2022
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Mark
Production of 5-ketogluconic acid using recombinant strains of Gluconobacter oxydans
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- Master (Two yrs)
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Mark
Oligosaccharide Analysis - Assessment of the DNS Method and Specification of Glucans Processed with CGTase
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- Master (Two yrs)
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Mark
Avenanthramides as a means to slow rancidity development in oats
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- Master (Two yrs)
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Mark
Gelling properties of milk gels using rennet as a coagulant
(
- Master (Two yrs)
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Mark
Production of 2,5-Furandicarboxylic Acid from 5-Formyl-2-furancarboxylic Acid using resting cells of Gluconobacter oxydans and finding the responsible enzyme(s).
(
- Master (Two yrs)
-
Mark
Oxidation of 1,6-hexanediol to adipic acid using resting cells of Gluconobacter oxydans and screening of the responsible enzyme(s)
(
- Master (Two yrs)