Food Technology and Nutrition (M.Sc.)

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2022
Mark "Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
Thurfjell, Maria ^LU and Scholander, Clara ^LU (2022) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Creating A Chicken Analogue with Mycoprotein
Zheng, Jiayi ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Dry powder inhalers: The Match Between Formulation and Device
Ahmadi, Rasia ^LU (2022) KLGM15 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development and analysis of a commercial hair treatment
Johansson, Johanna ^LU and Alian, Nina ^LU (2022) KLGM15 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Product development of side-stream press cake through fermentation
Eriksson, Jacob ^LU (2022) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
Lindmark, Arvid ^LU (2022) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Improving the understanding of heat transfer when boiling solid foods
Nguyen Trong, Dat ^LU (2022) KLTM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
Kägu, Annette ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effects of plant polar lipids on postprandial appetite sensations, mood, and cognition in healthy humans
Shen, Xiaomeng ^LU (2022) KNLM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark A Functionality Study of Mycoprotein
Zhang, Luying ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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