Food Technology and Nutrition (M.Sc.)
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- 2024
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Mark
Bead Structure in Freeze-Drying Processes: Analysis Techniques and Detailed Morphology Studies
- Master (Two yrs)
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Mark
Improving the digestibility of alternative proteins using high moisture extrusion for plant-based fish analogues
- Master (Two yrs)
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Mark
Spray-dried powders for inhalation
- Master (Two yrs)
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Mark
Coagulation Properties of Swedish Red Dairy Milk: Effect of Poor-coagulating Milk, Pasteurization and Fat
- Master (Two yrs)
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Mark
The impact of an ultrasound treatment on yellow peas on soaking time, phytic acid and protein digestibility
- Master (Two yrs)
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Mark
Mixing time prediction in stirred tanks using empirical methods and computational fluid dynamics
- Master (Two yrs)
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Mark
Optimizing Glucuronic Acid Synthesis in Kombucha Production: A Comprehensive Study on Process Parameters
- Master (Two yrs)
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Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
- Master (Two yrs)
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Mark
Investigating Y-site compatibility of intravenous drugs using Probe drum as analytical instrument
(2024) KLGM16 20241
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Mark
Simplification of Sustainability Communication and Enhancing Consumer Understanding of Sustainable Food Products via Food Labels
- Master (Two yrs)