Food Technology and Nutrition (M.Sc.)
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- 2024
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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
Development of a fibre-rich snack made from baobab fruit pulp
(
- Master (Two yrs)
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Mark
Developing a protocol for 3D-printable bioink from decellularised porcine tissue
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- Master (Two yrs)
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Mark
Formulation development, rheological characterization, and cosmetic evaluation of gel-creams
(
- 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)
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Mark
Exploring alternative surfactants to replace PEG within lipid nanoparticles
2024) KLGM16 20232(
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
- 2023
-
Mark
Effects of mixed surfactant system on chemical and physical stability of human growth hormone
(
- Master (Two yrs)
-
Mark
On rheology and release from semi-solid formulations for topical application
(
- Master (Two yrs)
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Mark
Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
(
- Master (Two yrs)
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Mark
Terahertz Time-Domain Spectroscopy Measurements as a Process Monitoring Approach for Blending with Magnesium Stearate
(
- Master (Two yrs)
-
Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
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- Master (Two yrs)
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Mark
Influence of Peristaltic Pump Tubes on Protein Particles Formation for Lipase Enzyme Therapeutic Protein
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- Master (Two yrs)
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Mark
The Potential Use of Degradable Starch Microspheres as a Carrier for Nasal Drug Administration
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- Master (Two yrs)
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Mark
Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
(
- Master (Two yrs)
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Mark
INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.
(
- Master (Two yrs)
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Mark
Self-Propelled Microneedles for Oral Delivery of Macromolecules
(
- Master (Two yrs)
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Mark
Understanding the effects of TCP-25 and EDTA interaction : A study of the biophysical aspects of a naturally derived peptide formulation with EDTA for topical application
(
- Master (Two yrs)
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Mark
Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
(
- Master (Two yrs)
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Mark
The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
(
- Master (Two yrs)
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Mark
Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses
(
- Master (Two yrs)