Food Technology and Nutrition (M.Sc.)

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2024
Mark Formulation Effect on Capsule DPI Performance : The effect of lactose carrier particle size, mixer type, mixing time, and speed
Tagesson, Maja ^LU (2024) KLGM16 20241
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)
- Master (Two yrs)
Mark Modifying the texture and mouthfeel of flavoured vodka
Mohan, Soumya ^LU and Sonai Anand, Srinidhi ^LU (2024) KLTM02 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark CRICKETS TO CRUNCH : Development and Sensory Analysis of Cricket Protein Bars
Gupta, Aman ^LU and Ranganath Rao, Ankita ^LU (2024) KLTM02 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties
Kirk, Samuel ^LU and Muhammad, Emaan Binte ^LU (2024) KLTM02 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Simplification of Sustainability Communication and Enhancing Consumer Understanding of Sustainable Food Products via Food Labels
Bhattacharyya, Angeera ^LU (2024) KLTM02 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Application of Novel Plant Probiotics to Increase the Health Value of Ready-to-Eat Leafy Greens
De Mel, Rumathi ^LU (2024) KLTM02 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Food supply in times of crisis - the potential to utilise side streams from the Swedish food industry
Nilsson, Nanna ^LU and Johansson, Sara ^LU (2024) KLTM02 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Wormlike micelles in green surfactant systems
Adrover Forteza, Jaume ^LU (2024) KLGM06 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effect of pulse electric fields and fermentation on phytate, RFOs and protein digestibility of yellow pea
de Jounge, Rebecca ^LU and Samaei, Yasaman ^LU (2024) KLTM02 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Coagulation Properties of Swedish Red Dairy Milk: Effect of Poor-coagulating Milk, Pasteurization and Fat
Vu, Thi Kieu Van ^LU (2024) KLTM02 20241
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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