Food Technology and Nutrition (M.Sc.)

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2025
Mark Effects of High Shear Mixing and Emulsifier Concentration on Droplet Size in Emulsions
Tran, Steven ^LU (2025) KLTM06 20242
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Cavitation in High-Pressure Homogenizers - Investigation of an Experimental Method Based on Free Radical Formation
Sevrell, Fanny ^LU and Beekwilder, Pim Emilius (2025) KLTM06 20242
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Impact of probiotic dairy- and plant-based yogurt on gut health in healthy individuals
Roos, Emma ^LU (2025) KLTM06 20242
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Evaluation of preventive effects of bioactive food compounds against oxidative stress and intestinal inflammation. Study in human reconstructed intestinal 3D tissue model.
Reynisson, Bodvar Tandri ^LU (2025) KLTM02 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Cricket Seitan : Development and Exploration of Textural Attributes and Sensory Analysis of Cricket-based Protein Alternatives.
Wester, Johanna ^LU (2025) KLTM06 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of Heat-Stable Cookie Filling : Effect of Emulsifiers on Fat Crystallization
Kirkopoulou, Eirini ^LU and Arab, Fatemeh ^LU (2025) KLTM02 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Upscaling of novel probiotics production and evaluation of ultraviolet (UV) radiation resistance
Jose, Alphonse ^LU and Mathew, Shinu ^LU (2025) KLTM02 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Vacuum spray-drying for heat sensitive formulations
Yang, Wenyan ^LU (2025) KLGM06 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Spray-dried powders for inhalation
Su, Jiapei ^LU and Zhu, Qianru ^LU (2025) KLGM06 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Consumers’ Acceptance of Emerging Technologies for Reducing Phytates and Raffinose Family Oligosaccharides (RFOs) in Whole Legume Products: A Study of Chickpeas, Lentils, and Beans
Uche, Chikaodiri David ^LU (2025) KLTM02 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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