Food Technology and Nutrition (M.Sc.)
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- 2020
-
Mark
Analyzing potato protein isolates for their potential in developing meat analogues
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- Master (Two yrs)
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Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
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- Master (Two yrs)
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Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
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- Master (Two yrs)
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Mark
A comparison of different orthogonal techniques for the investigation of the conformational stability of NIST mAb in liquid formulations
(
- Master (Two yrs)
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Mark
How Substances in Agricultural Waste Material Can Be Used as Active Ingredients in Skin Care Products
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- Master (Two yrs)
-
Mark
Temperature distribution in a high shear mixer during heating
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- Master (Two yrs)
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Mark
Heat moisture treatment of potato starch to achieve physical modifications
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- Master (Two yrs)
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Mark
Side Streams Throughout the Food Supply Chain in Västra Götaland - A Study of Reported Data, Interviews with Food Producers and a Simplified LCA Case Study
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- Master (Two yrs)
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Mark
Data investigation of the effects of probiotics on the gut microbiome and immune response in children with celiac disease autoimmunity
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- Master (Two yrs)
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Mark
Optimization of Protein Recovery Process from Rapeseed Cake
(
- Master (Two yrs)