Food Technology and Nutrition (M.Sc.)
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- 2026
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Mark
Overnight Effects of Lecithin on Postprandial Response and Satiety Following a Standardized Breakfast: A Study in Healthy Young Adults
- Master (Two yrs)
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Mark
Exploring the Potential to Improve Photodynamic Therapy of Skin Cancer by Exogenous Catalase and m-ALA Delivery Using a Crystalip® Topical Cream Formulation
(2026) KLGM16 20252
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Mark
Micronization for the Preparation of Inhalable Particles : Assessing the validity of a formula for micronization energy
(2026) KLGM16 20252
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Mark
In vitro starch digestion rate of breads baked with added polar lipids
- Master (Two yrs)
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Mark
Replacing meat consumption with legumes in Sweden – a consumer analysis
- Master (Two yrs)
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Mark
Examining the validity of a new rapid method for mapping out proteins in milk
- Master (Two yrs)
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Mark
Low-Temperature Vacuum Spray Drying of Live Biotherapeutic Products : Formulation, Process Development and Data-Driven Analysis Using Probiotic Bacteria
- Master (Two yrs)
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Mark
Raw Material Supply Chain and Quality Risks under Emerging PFAS Restrictions: Response Strategies in the Pharmaceutical Industry
- Master (Two yrs)
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Mark
Assessment Patterns in Clinical Trial Applications for Advanced Therapy Medicinal Products : Analysis of Consolidated Part I Considerations where Sweden or Denmark acted as Reporting Member State (2022-2025)
- Master (Two yrs)
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Mark
Enzymatic Modification of Oat Proteins for Barista Oat Drinks : Linking Structure to Foaming and Coffee Stability
- Master (Two yrs)