Food Technology and Nutrition (M.Sc.)
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- 2017
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Mark
The behavior of meat emulsions and suspensions with added salt and polyphosphates and their substitution with vegetables and carbohydrates
- Master (Two yrs)
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Mark
Phase Behavior of Water and Cyclodextrin Systems
- Master (Two yrs)
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Mark
Development of Oat bran based fiber-rich beverage and its corresponding placebo for a clinical trial
- Master (Two yrs)
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Mark
On the phase behavior of triglyceride/ethanol/water-systems
- Master (Two yrs)
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Mark
Impact of raw material characteristics on weight losses during coffee roasting
- Master (Two yrs)
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Mark
Optimization of methods to grow spinach hydroponically in the presence of antagonists and their activity against Escherichia coli
- Master (Two yrs)
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Mark
Är det möjligt att med dagens förutsättningar förlänga hållbarheten från 24 h till 48 h på butikspackad blandfärs?
- Univ. Diploma
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Mark
Uppfyller produkterna i Malmös livsmedelsbutiker lagkraven avseende näringsdeklaration på importerade livsmedel?
- Univ. Diploma
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Mark
Analys av timbalkost - En jämförelse av timbalkost tillverkad i storhushåll respektive industri
- Univ. Diploma
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Mark
Optimization of ingredients for Lactobacillus fermented beverages
- Master (Two yrs)