Food Technology and Nutrition (M.Sc.)

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2015
Mark Cereal Extrusion - An investigation of extrudate properties and differences between powder and pellets feeding
Ek, Martina ^LU (2015) KLT920 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effects of whole grain products on appetite and voluntary energy intake: a randomised cross-over study in healthy subjects focusing on colonic fermentation aspects
Dikariyanto, Vita Ayu Puspita ^LU (2015) KNLM01 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes
Frelander, Carl-Johan ^LU (2015) KLG820 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Business development of a novel functional food concept
Åsheim, Christian ^LU (2015) KLT920 20142
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Evaluation of an in-line rotor stator mixer
Chaudhry, Zishan ^LU (2015) KLT920 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Evaluation and optimization of the production process of carrot juice concentrate to obtain a product with a higher content of beta-carotene
Riehle, Sophie-Antonia Margarethe ^LU (2015) In Food Technology and Engineering KLTM01 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
Edpalm, Åsa ^LU (2015) KLG820 20152
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
Andersson, Ida-Marie ^LU (2015) KLG820 20142
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of a FT-NIR model for analysing water content in rapeseed
Nilsson, Ludvig ^LU (2015) KLG820 20142
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Kinetics of Swelling Applied on Gelatine
Norgren, Victor ^LU (2015) KLT920 20151
Food Technology and Nutrition (M.Sc.)
- Prof. qual. >4 yrs

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Food Technology and Nutrition (M.Sc.)

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