Food Technology and Nutrition (M.Sc.)

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2017
Mark Drav i bröd, hur påverkas de baktekniska och närings- mässiga egenskaperna?
Kristensson, Jonas ^LU and Tempte, André ^LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
- Univ. Diploma
Mark Determination of oxidative stability and textural properties of quinoa starch encapsulated oil
Rashid, Md Harun Ar ^LU (2017) KLGM01 20161
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark An investigation of rapeseed protein as a new food product
Dahlberg, Sofia ^LU (2017) KLT920 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Operatörsanpassad hygienutbildning för nyanställda i mejeriindustrin
Ankersson, Rickard ^LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
- Univ. Diploma
Mark Riskbedömning av allergenspridning genom kartläggning av en livsmedelsproduktion
Glowacki, Emilia ^LU ; Persson, Sandra ^LU and Stakovska, Irena ^LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
- Univ. Diploma
Mark Effect of salt, phosphate and carrageenan on proporties of smoked ham
Andersson, Elin ^LU (2017) KLT920 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Mayonnaise: Quality and Catastrophic Phase Inversion
Widerström, Ebba ^LU and Öhman, Rebecca ^LU (2017) KLT920 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Physiochemical properties of egg white dispersions and effect of UV-light treatment on foam stability
Barakat, Zoe ^LU (2017) KLG920 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Studies on fermentation profiles and development of an energy dense fermented oat base
Magnusson, Hanna ^LU (2017) KLG820 20162
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark The effect of Lactobacillus plantarum 299v on the flocculating behaviour of beer starter culture yeast strains
Keronika, Charles ^LU (2017) KLGM01 20161
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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