Food Technology and Nutrition (M.Sc.)
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- 2024
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Mark
Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
(
- Master (Two yrs)
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Mark
UV-Vis imaging for characterizing dissolution performance of ionizable drug substances and measuring microenvironmental pH
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Mark
Formulation Effect on Capsule DPI Performance : The effect of lactose carrier particle size, mixer type, mixing time, and speed
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Modifying the texture and mouthfeel of flavoured vodka
(
- Master (Two yrs)
-
Mark
Coagulation Properties of Swedish Red Dairy Milk: Effect of Poor-coagulating Milk, Pasteurization and Fat
(
- Master (Two yrs)
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Mark
Bead Structure in Freeze-Drying Processes: Analysis Techniques and Detailed Morphology Studies
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- Master (Two yrs)
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Mark
The impact of an ultrasound treatment on yellow peas on soaking time, phytic acid and protein digestibility
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- Master (Two yrs)
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Mark
Lactic acid fermentation aided precipitation of alkaline extracted hemp proteins
(
- Master (Two yrs)
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Mark
Decolonizing Plant-Based Food: The Case of Tempeh in Sweden and its Product & Branding Development
(
- Master (Two yrs)
-
Mark
Investigating the Impact of Surfactants on Protein Folding: Insights from AF₄, DLS and ProbeDrum
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)