Food Technology and Nutrition (M.Sc.)
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- 2018
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Mark
The development of a 100% vegan hair structurizer
- Master (Two yrs)
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Mark
Aqueous Polymeric Coating for Orally Disintegrating Lozenges
- Master (Two yrs)
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Mark
Study of the preparation of a stable foam
- Master (Two yrs)
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Mark
Mapping of waste in the ham production process and possible solutions
(2018) In Mapping of waste in the ham production process and possible solutions KLTM05 20181
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
-
Mark
Development of Tempeh on Swedish Legumes
- Master (Two yrs)
- 2017
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Mark
Formulation of ethanol based Pickering emulsions
- Master (Two yrs)
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Mark
Commercialising Personalised Nutrition: Barriers and Critical Success Factors
- Master (Two yrs)
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Mark
Study of the effect of vacuum impregnation with different substances on respiration and color of packed baby spinach leaves.
- Master (Two yrs)
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Mark
Encapsulation and oxidation of fat in recombined milk powder
- Master (Two yrs)
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Mark
Physiochemical properties of egg white dispersions and effect of UV-light treatment on foam stability
- Master (Two yrs)