Food Technology and Nutrition (M.Sc.)

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2018
Mark Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii
Lissner, Lucas ^LU (2018) KLGM10 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Light stability of purple corn anthocyanins microencapsulated with different wall materials
Cai, Yang ^LU (2018) KLGM01 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Homogenization of yoghurt milk
Samuelsson, Jessica ^LU and Lindberg, Sofia ^LU (2018) KLGM10 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Optimal Pulse Electric Field (PEF) Treatment for Drying of Carrots
Schultz Busch, Amanda ^LU (2018) KLTM01 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark NMR Study on the Aggregation Behavior of the Therapeutic Peptide Carbetocin
Terne, Frida ^LU (2018) KLGM15 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Financial and process optimization through statistical identification of batch specific variability
Bernsten, Oscar ^LU (2018) KLGM15 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2017
Mark Analys av timbalkost - En jämförelse av timbalkost tillverkad i storhushåll respektive industri
Wennerström, Alexander ^LU and Olsson, Henrik ^LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
- Univ. Diploma
Mark Optimization of ingredients for Lactobacillus fermented beverages
Olsson, Rebecka ^LU (2017) KLG820 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Different parameters affecting lipid oxidation in meatballs
Granheimer, Kajsa ^LU (2017) KLT920 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Är det möjligt att med dagens förutsättningar förlänga hållbarheten från 24 h till 48 h på butikspackad blandfärs?
Andersson, Per ^LU and Stridsberg, Jonny ^LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
- Univ. Diploma

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Food Technology and Nutrition (M.Sc.)

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