Food Technology and Nutrition (M.Sc.)

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2023
Mark Starch-Based Aqueous Two-Phase Systems
Andersson, Josefine ^LU (2023) KLGM15 20222
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt
Kunfu, Ariam ^LU (2023) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Stabilisation of modern alcohol-containing emulsions with proteins
Levanti, Vasiliki ^LU (2023) KLG820 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
Ivarsson, Love ^LU (2023) KLGM15 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
Chen, Ying ^LU (2023) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Study of surfactant-preservative and protein-preservative interactions in multi-dose injectable formulation
Lagares Martín, Javier ^LU (2023) KLGM15 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark A plant-based milk powder that functions as a substitution for regular milk powder
Scheffers, Manon ^LU (2023) KLTM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
Sharma, Anjay ^LU (2023) KLTM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
Kumaraguru, Swathi ^LU (2023) KLGM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Terahertz Time-Domain Spectroscopy Measurements as a Process Monitoring Approach for Blending with Magnesium Stearate
Nilsson, Thea ^LU (2023) KLGM15 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses
Nilsson, Cecilia ^LU (2023) KNLM05 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production
Schilder, Johanna Margaretha ^LU (2023) KNLM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Nutritional and environmental impact of plant-based burger prototypes
Ströhagen, Noemi ^LU (2023) KLGM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Characterization of the microbiological population and presence on Swedish greenhouse grown cucumbers during shelf life at different storage and treatment conditions
Chu, Rui ^LU (2023) KLGM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Fouling modelling in a UHT unit based on plant data.
Lam, Thai ^LU (2023) KLTM05 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Methods to study device induced aggregation of proteins
von Wowern, Marie Therese ^LU (2023) KLGM15 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Storage period optimization of a viscous nasal spray suspension
Domián, Lili Zsófia ^LU (2023) KLGM05 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
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
Singh, Devika ^LU (2023) KLGM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
Kiesling, Dominika ^LU (2023) KLGM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
Ahlbom, Julia ^LU (2023) KLGM15 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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