Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
- Master (Two yrs)
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Mark
Market research for a new antiseptic, natural, moisturizing product made with Pickering emulsion
- Bach. Degree
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Mark
Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
- Master (Two yrs)
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Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
- Master (Two yrs)
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Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
- Master (Two yrs)
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Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
- Master (Two yrs)
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Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
- Master (Two yrs)
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Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
- Master (Two yrs)
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Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
- Master (Two yrs)
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Mark
Isterband av Mjölmask
- Univ. Diploma