Food Technology and Nutrition (M.Sc.)
21 – 30 of 391
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=""
width=""
height=""
allowtransparency="true"
frameborder="0">
</iframe>
- 2025
-
Mark
Formulation and Processing Optimization of Pea-Based Barista Drink : Effects of Emulsifiers and Calcium Salts
- Master (Two yrs)
-
Mark
Nutrient Strategies for Carotenoid Enrichment in Hydroponic Lettuce
- Master (Two yrs)
-
Mark
Fermentation of Yellow Peas to enhance protein digestibility, polyphenol content and antioxidative capacity to improve intestinal health
- Master (Two yrs)
-
Mark
Composition effects on the performance of dry powders for inhalation
- Master (Two yrs)
-
Mark
Extraction of valuable compounds from industrial apple pomace and birch bark residues under ultrasound and subcritical water
- Master (Two yrs)
-
Mark
Effect of Fermentation on Nutritional and Sensory Properties of Textured Pea Protein for Plant-Based Meat Analogues
- Master (Two yrs)
-
Mark
Investigating the Role of Solid Fat Content and Crystallinity in Plant-Based Whipping Cream and Ice Cream: A Protocol Development for Optimization Formulation
- Master (Two yrs)
- 2024
-
Mark
Studying the interactions between therapeutic peptides and absorption enhancers
- Master (Two yrs)
-
Mark
Lactic acid fermentation aided precipitation of alkaline extracted hemp proteins
- Master (Two yrs)
-
Mark
Decolonizing Plant-Based Food: The Case of Tempeh in Sweden and its Product & Branding Development
- Master (Two yrs)