Food Technology and Nutrition (M.Sc.)
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- 2024
-
Mark
Effect of pulse electric fields and fermentation on phytate, RFOs and protein digestibility of yellow pea
(
- Master (Two yrs)
-
Mark
Coagulation Properties of Swedish Red Dairy Milk: Effect of Poor-coagulating Milk, Pasteurization and Fat
(
- Master (Two yrs)
-
Mark
Total polyphenols and antioxidant capacity in kombucha from different teas and their effects on intestinal health in-vitro intestinal epithelial tissue model
(
- Master (Two yrs)
-
Mark
UV-Vis imaging for characterizing dissolution performance of ionizable drug substances and measuring microenvironmental pH
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Formulation Effect on Capsule DPI Performance : The effect of lactose carrier particle size, mixer type, mixing time, and speed
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Modifying the texture and mouthfeel of flavoured vodka
(
- Master (Two yrs)
-
Mark
Food supply in times of crisis - the potential to utilise side streams from the Swedish food industry
(
- Master (Two yrs)
-
Mark
CRICKETS TO CRUNCH : Development and Sensory Analysis of Cricket Protein Bars
(
- Master (Two yrs)
-
Mark
Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties
(
- Master (Two yrs)
-
Mark
Simplification of Sustainability Communication and Enhancing Consumer Understanding of Sustainable Food Products via Food Labels
(
- Master (Two yrs)