Food Technology and Nutrition (M.Sc.)
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- 2023
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Mark
Characterization of the microbiological population and presence on Swedish greenhouse grown cucumbers during shelf life at different storage and treatment conditions
- Master (Two yrs)
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Mark
Fouling modelling in a UHT unit based on plant data.
- Master (Two yrs)
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Mark
Methods to study device induced aggregation of proteins
- Master (Two yrs)
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Mark
Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
- Master (Two yrs)
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Mark
DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
- Master (Two yrs)
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Mark
Study of surfactant-preservative and protein-preservative interactions in multi-dose injectable formulation
- Master (Two yrs)
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Mark
Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
- Master (Two yrs)
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Mark
The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
- Master (Two yrs)
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Mark
Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
- Master (Two yrs)
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Mark
Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
- Master (Two yrs)