Food Technology and Nutrition (M.Sc.)
171 – 180 of 391
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=""
width=""
height=""
allowtransparency="true"
frameborder="0">
</iframe>
- 2021
-
Mark
Sensorisk analys av (Nil) Tilapia
- Univ. Diploma
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
- Master (Two yrs)
-
Mark
Isterband av Mjölmask
- Univ. Diploma
-
Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
- Master (Two yrs)
-
Mark
Musselpulvers funktionalitet och potentiella tillämpningar i livsmedel
- Univ. Diploma
-
Mark
Development of a plant-based ice cream
- Master (Two yrs)
-
Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
- Master (Two yrs)
-
Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
- Master (Two yrs)
-
Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
- Master (Two yrs)
-
Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
- Master (Two yrs)