Food Technology and Nutrition (M.Sc.)
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- 2023
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Mark
Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
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- Master (Two yrs)
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Mark
Terahertz Time-Domain Spectroscopy Measurements as a Process Monitoring Approach for Blending with Magnesium Stearate
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- Master (Two yrs)
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Mark
Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses
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- Master (Two yrs)
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Mark
The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production
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- Master (Two yrs)
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Mark
Nutritional and environmental impact of plant-based burger prototypes
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- 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
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- 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
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- Master (Two yrs)
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Mark
The effect of lactose fines, magnesium stearate, choice of mixer and mixing process on the performance of adhesive mixtures for inhalation
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- Master (Two yrs)
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Mark
Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
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- Master (Two yrs)
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Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
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- Master (Two yrs)
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Mark
Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake
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- Master (Two yrs)
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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
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- Master (Two yrs)
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Mark
Fouling modelling in a UHT unit based on plant data.
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- Master (Two yrs)
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Mark
A plant-based milk powder that functions as a substitution for regular milk powder
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- Master (Two yrs)
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Mark
Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
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- Master (Two yrs)
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Mark
Methods to study device induced aggregation of proteins
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- Master (Two yrs)
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Mark
Study of surfactant-preservative and protein-preservative interactions in multi-dose injectable formulation
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- Master (Two yrs)
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Mark
Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
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- Master (Two yrs)
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Mark
INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.
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- Master (Two yrs)
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Mark
Exploring the effect of pulsed electric field on the growth and stress tolerance of oat seedlings
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- Master (Two yrs)