Food Technology and Nutrition (M.Sc.)
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- 2024
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Mark
Developing a protocol for 3D-printable bioink from decellularised porcine tissue
(
- Master (Two yrs)
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Mark
Formulation development, rheological characterization, and cosmetic evaluation of gel-creams
(
- Master (Two yrs)
-
Mark
Development of a fibre-rich snack made from baobab fruit pulp
(
- Master (Two yrs)
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Mark
The assessment of the acute and second meal postprandial impact of plant polar lipid on glucose concentrations and satiety in healthy young adults
(
- Master (Two yrs)
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Mark
Investigating the effect of lecithin on acute and second-meal postprandial glycemia and appetite sensations in healthy adults - a single blind randomised crossover study
(
- Master (Two yrs)
-
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)
- 2023
-
Mark
Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
(
- Master (Two yrs)
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Mark
The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt
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- Master (Two yrs)
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Mark
DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
(
- Master (Two yrs)
-
Mark
Storage period optimization of a viscous nasal spray suspension
(
- Master (Two yrs)