Food Technology and Nutrition (M.Sc.)

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2020
Mark Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
Westin, Hanna ^LU (2020) KLTM05 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Emulsifying properties of Baobab pulp for novel food application
Dharukaradhya, Sumedha Aradhya ^LU (2020) KLGM01 20192
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
Jönsson, Martin ^LU (2020) KLTM05 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
Nikolakakis, Ilias ^LU (2020) KLTM01 20191
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Approaches for improving the rheological characterization of fermented dairy products
Muhammad, Abdulrahman ^LU (2020) KLTM05 20192
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Starch Pickering Emulsions - Release Mechanisms
Anastasiadis, Dimitrios ^LU (2020) KLGM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2019
Mark Heat processing and storage of a berry-based beverage and its influence on polyphenolic compounds – a preparatory analysis of a study product for a clinical trial
Arbab, Olivia ^LU (2019) KLGM01 20191
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Säker sushi i Södertälje med fokus på målgruppen gravida kvinnor
Carvajal Castillo, Luis ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Surface Rheology of Solutions From Redissolved Protein Powders
Wenjia, Gao ^LU (2019) KLGM01 20191
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of a vitamin C-rich baobab beverage
Ferrari Rodrigues de Pina, Raquel ^LU (2019) KLGM01 20191
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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