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- 2022
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Improving the understanding of heat transfer when boiling solid foods
(2022)
KLTM01 20221
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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3D stadsmodeller för mindre kommuner - vad är behoven och vilka standarder krävs?
(2022)
In Examensarbete i geografisk informationsteknik
EXTM05 20221
Dept of Physical Geography and Ecosystem Science
Surveying (M.Sc.Eng.)- Master (Two yrs)
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Hummus : En studie i laborationskala
(2022)
YTHL05 20221
Livsmedelsteknik (kandidat)
Food Science- Bach. Degree
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Increase of biogas production by incorporating residual streams from agriculture
(2022)
KETM05 20221
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
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Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
(2022)
KLGM01 20221
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
(2022)
KLGM01 20221
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Kadmiumhalter i svensk tång
(2022)
YTHL05 20221
Livsmedelsteknik (kandidat)
Food Science- Bach. Degree
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Fårkött i det offentliga köket
(2022)
YTHL05 20221
Livsmedelsteknik (kandidat)
Food Science- Bach. Degree
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Enzymaktivitet i kostkällor och bromelains förmåga att spjälka vassle- och ärtprotein
(2022)
YTHL05 20221
Livsmedelsteknik (kandidat)
Food Science- Bach. Degree
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Icke-energigivande sötningsmedel i Energidryck
(2022)
YTHL05 20221
Livsmedelsteknik (kandidat)
Food Science- Bach. Degree