Food Technology and Nutrition (M.Sc.)

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2017
Mark Polyfenoler i olivolja - förordningar, halter och hälsopåståenden
Osmani, William ^LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
- Univ. Diploma
Mark Klimatberäkning av livsmedel
Wernquist, Johanna ^LU (2017) KLG820 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Production of Low-Fat Whipping Cream Using Microparticulated Whey Proteins
Sjöberg, Josefin ^LU and Landin, Louise ^LU (2017) KLT920 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Characterization of the Microbiota of Quinoa and Amaranth Grains, and Production of Fermented Quinoa Milk
Janny, Rownoke Jannat ^LU (2017) KLGM01 20161
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Productive use of coffee husks - How to make briquettes from coffee husk in Karagwe, Tanzania
Allreke Wählhammar, Rickard ^LU (2017) KLTL01 20162
Food Technology and Nutrition (M.Sc.)
- Bach. Degree
Mark Development of an HPLC method for analysis of zoledronic acid with potential application to bone graft substitutes
Frisk, Martin ^LU (2017) KLG920 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
Mitsou, Evangelia ^LU (2017) KLTM01 20161
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark The effect of barley on glucose regulation, appetite and colonic fermentation in middle aged subjects
Muralidharan, Jananee ^LU (2017) KNLM01 20172
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Commercialising Personalised Nutrition: Barriers and Critical Success Factors
Kleinau Andersson, Ida ^LU (2017) KLG820 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Study of the effect of vacuum impregnation with different substances on respiration and color of packed baby spinach leaves.
Husain, Ahmad ^LU (2017) KLTM01 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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