Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Effect of a whole grain cereal product on glucose regulation and subjective appetite in an overnight perspective
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- Master (Two yrs)
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Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
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- Master (Two yrs)
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Mark
Effects of plant polar lipids on postprandial appetite sensations, mood, and cognition in healthy humans
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- Master (Two yrs)
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Mark
Creating A Chicken Analogue with Mycoprotein
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- Master (Two yrs)
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Mark
Strategies for yield improvement of filamentous fungi in submerged culture
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- Master (Two yrs)
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Mark
Evaluation of a berry-based beverage for intervention studies
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- Master (Two yrs)
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Mark
Development of an innovative oat and chickpea based fermented product
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- Master (Two yrs)
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Mark
Effects of pharmaceutical excipients on the chemical stability of therapeutic proteins in a parenteral formulation
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- Master (Two yrs)
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Mark
Development and analysis of a commercial hair treatment
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- Master (Two yrs)
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Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
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- Master (Two yrs)
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Mark
Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
(
- Master (Two yrs)
- 2021
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Mark
Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
(
- Master (Two yrs)
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Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
(
- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
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- Master (Two yrs)
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Mark
Formulation development of a recombinant VAR2-antiCD3 protein for cancer immunotherapy
(
- Master (Two yrs)
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Mark
Comparison of Methods for Measuring Powder Flowability
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- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(
- Master (Two yrs)
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Mark
Chiafröns påverkan i glutenfria bröd
(
- Univ. Diploma
-
Mark
Är alger framtidens snacks?
(
- Univ. Diploma
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Mark
Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
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- Univ. Diploma
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Mark
Jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård
(
- Univ. Diploma
-
Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
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- Master (Two yrs)
-
Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
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- Master (Two yrs)
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Mark
Effect of Oat Bio-actives on Cardiometabolic Related Variables in Humans
(
- Master (Two yrs)
-
Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
(
- Master (Two yrs)
-
Mark
Market research for a new antiseptic, natural, moisturizing product made with Pickering emulsion
(
- Bach. Degree
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Mark
Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
(
- Master (Two yrs)
-
Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
(
- Master (Two yrs)
-
Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
(
- Master (Two yrs)
-
Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
(
- Master (Two yrs)
-
Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
(
- Master (Two yrs)
-
Mark
Livsmedelshygien i skolkök
(
- Master (Two yrs)
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Mark
Rostningens påverkan på koffein och klorogensyra - en kartläggning av Soldes kaffe
(
- Univ. Diploma
-
Mark
Hållbarhetsstudie av morot genom kvalitetsundersökning
(
- Univ. Diploma
-
Mark
Evaluation of Novel Quality Control Methods for Wheat Flour
(
- Master (Two yrs)
-
Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
(
- Master (Two yrs)
-
Mark
Musselpulvers funktionalitet och potentiella tillämpningar i livsmedel
(
- Univ. Diploma
-
Mark
Development of a plant-based ice cream
(
- Master (Two yrs)
-
Mark
Single cell protein extraction for protein functional properties study and food applications
(
- Master (Two yrs)
-
Mark
Sensorisk analys av (Nil) Tilapia
(
- Univ. Diploma
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
(
- Master (Two yrs)
-
Mark
Isterband av Mjölmask
(
- Univ. Diploma
-
Mark
Järnberikning av alfalfagroddar
(
- 2nd term paper
-
Mark
Isolering av rapsprotein med hjälp av en kombination av salt och pH
(
- Univ. Diploma
-
Mark
Determination of Mass- and Heat Transfer Coefficients for Computer Modelling of Pharmaceutical Freeze-Drying
(
- Master (Two yrs)
-
Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
(
- Master (Two yrs)
-
Mark
Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
(
- Master (Two yrs)
-
Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
(
- Master (Two yrs)
-
Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
(
- Master (Two yrs)
-
Mark
Examination of Nopal Cactus Cladodes and its Effect on Postprandial Glycemic Regualtion through a Pilot Meal study on Healthy Volunteers
(
- Master (Two yrs)