Food Technology and Nutrition (M.Sc.)
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- 2024
-
Mark
Investigating the effect of lecithin on acute and second-meal postprandial glycemia and appetite sensations in healthy adults - a single blind randomised crossover study
(
- Master (Two yrs)
-
Mark
Developing a protocol for 3D-printable bioink from decellularised porcine tissue
(
- Master (Two yrs)
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Mark
Formulation development, rheological characterization, and cosmetic evaluation of gel-creams
(
- Master (Two yrs)
-
Mark
The assessment of the acute and second meal postprandial impact of plant polar lipid on glucose concentrations and satiety in healthy young adults
(
- Master (Two yrs)
-
Mark
Development of a fibre-rich snack made from baobab fruit pulp
(
- Master (Two yrs)
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Mark
Exploring alternative surfactants to replace PEG within lipid nanoparticles
2024) KLGM16 20232(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
- 2023
-
Mark
Stabilisation of modern alcohol-containing emulsions with proteins
(
- Master (Two yrs)
-
Mark
Starch-Based Aqueous Two-Phase Systems
(
- Master (Two yrs)
-
Mark
Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
(
- Master (Two yrs)
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Mark
The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt
(
- Master (Two yrs)
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Mark
DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
(
- Master (Two yrs)
-
Mark
A plant-based milk powder that functions as a substitution for regular milk powder
(
- Master (Two yrs)
-
Mark
Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
(
- Master (Two yrs)
-
Mark
Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses
(
- Master (Two yrs)
-
Mark
The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production
(
- Master (Two yrs)
-
Mark
Nutritional and environmental impact of plant-based burger prototypes
(
- 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
(
- Master (Two yrs)
-
Mark
The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
(
- Master (Two yrs)
-
Mark
Effects of mixed surfactant system on chemical and physical stability of human growth hormone
(
- Master (Two yrs)
-
Mark
On rheology and release from semi-solid formulations for topical application
(
- Master (Two yrs)
-
Mark
Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
(
- Master (Two yrs)
-
Mark
Terahertz Time-Domain Spectroscopy Measurements as a Process Monitoring Approach for Blending with Magnesium Stearate
(
- Master (Two yrs)
-
Mark
Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
(
- Master (Two yrs)
-
Mark
Self-Propelled Microneedles for Oral Delivery of Macromolecules
(
- Master (Two yrs)
-
Mark
Understanding the effects of TCP-25 and EDTA interaction : A study of the biophysical aspects of a naturally derived peptide formulation with EDTA for topical application
(
- Master (Two yrs)
-
Mark
The Potential Use of Degradable Starch Microspheres as a Carrier for Nasal Drug Administration
(
- Master (Two yrs)
-
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.
(
- Master (Two yrs)
-
Mark
Storage period optimization of a viscous nasal spray suspension
(
- Master (Two yrs)
-
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
(
- Master (Two yrs)
-
Mark
The effect of lactose fines, magnesium stearate, choice of mixer and mixing process on the performance of adhesive mixtures for inhalation
(
- Master (Two yrs)
-
Mark
Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
(
- Master (Two yrs)
-
Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
(
- Master (Two yrs)
-
Mark
Influence of Peristaltic Pump Tubes on Protein Particles Formation for Lipase Enzyme Therapeutic Protein
(
- Master (Two yrs)
-
Mark
Study of surfactant-preservative and protein-preservative interactions in multi-dose injectable formulation
(
- 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
(
- Master (Two yrs)
-
Mark
Fouling modelling in a UHT unit based on plant data.
(
- Master (Two yrs)
-
Mark
Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
(
- Master (Two yrs)
-
Mark
Exploring the effect of pulsed electric field on the growth and stress tolerance of oat seedlings
(
- Master (Two yrs)
-
Mark
Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment
(
- Master (Two yrs)
-
Mark
Methods to study device induced aggregation of proteins
(
- Master (Two yrs)
- 2022
-
Mark
Gelling properties of milk gels using rennet as a coagulant
(
- Master (Two yrs)
-
Mark
Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation
(
- Master (Two yrs)
-
Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
(
- Master (Two yrs)
-
Mark
Effects of pharmaceutical excipients on the chemical stability of therapeutic proteins in a parenteral formulation
(
- Master (Two yrs)
-
Mark
Development and analysis of a commercial hair treatment
(
- Master (Two yrs)
-
Mark
Product development of side-stream press cake through fermentation
(
- Master (Two yrs)
-
Mark
Analysis of Process Technologies to Preserve Berries
(
- Master (Two yrs)
-
Mark
Development of a Vegan Minced Meat Analogue with Mycoprotein
(
- Master (Two yrs)
-
Mark
Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.
(
- Master (Two yrs)
-
Mark
Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
(
- Master (Two yrs)
-
Mark
Changes in bacterial composition after consumption of a probiotic product against common colds
(
- Master (Two yrs)
-
Mark
Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
(
- Master (Two yrs)
-
Mark
Effects of plant polar lipids on postprandial glycemic regulation in healthy humans
(
- Master (Two yrs)
-
Mark
Effect of a whole grain cereal product on glucose regulation and subjective appetite in an overnight perspective
(
- Master (Two yrs)
-
Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
(
- Master (Two yrs)
-
Mark
Effects of plant polar lipids on postprandial appetite sensations, mood, and cognition in healthy humans
(
- Master (Two yrs)
-
Mark
A Functionality Study of Mycoprotein
(
- Master (Two yrs)
-
Mark
Development of a Semisolid Baobab-based Protein Snack
(
- Master (Two yrs)
-
Mark
Green Coacervates for Pharma and Food
(
- Master (Two yrs)
-
Mark
Improving the understanding of heat transfer when boiling solid foods
(
- Master (Two yrs)
-
Mark
Investigation of a Quark Production Process
(
- Master (Two yrs)
-
Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
(
- Master (Two yrs)
-
Mark
Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
(
- Master (Two yrs)
-
Mark
Strategies for yield improvement of filamentous fungi in submerged culture
(
- Master (Two yrs)
-
Mark
Evaluation of a berry-based beverage for intervention studies
(
- Master (Two yrs)
-
Mark
Development of an innovative oat and chickpea based fermented product
(
- Master (Two yrs)
-
Mark
Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
(
- Master (Two yrs)
-
Mark
Dry powder inhalers: The Match Between Formulation and Device
(
- Master (Two yrs)
-
Mark
Developing a Method to Study the Impact of Microbial DNA on the Brain Related to Alzheimer’s Disease – Can Food Make a Change?
(
- Master (Two yrs)
-
Mark
Phenol-Protein Solution Stability
(
- Master (One yr)
-
Mark
Rheological characterization of typical food products
(
- Master (Two yrs)
-
Mark
Encapsulation of probiotic bacteria in an oleogel
(
- Master (Two yrs)
-
Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
(
- Master (Two yrs)
-
Mark
Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
(
- Master (Two yrs)
-
Mark
Creating A Chicken Analogue with Mycoprotein
(
- Master (Two yrs)
-
Mark
Quality and Regulatory Issues Related to Continuous Manufacturing of Biologics
(
- Master (Two yrs)
-
Mark
Performance of a New Tetra Recart® Package Storing Oxygen Sensitive Food
(
- Master (Two yrs)
-
Mark
Comparing different methods of measuring particle size for pharmaceutical excipients
(
- Master (Two yrs)
-
Mark
Rheological characterization of creams and prediction of stability
(
- Master (Two yrs)
-
Mark
Development of oat and bilberry-based beverages for a study about their effect on cardiometabolic markers in patients after acute myocardial infraction
(
- Master (Two yrs)
-
Mark
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
(
- Master (Two yrs)
-
Mark
Cloud Point of Non-ionic Surfactant Mixed With Preservative for Biological Drug Formulation
(
- Master (Two yrs)
-
Mark
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
(
- Master (Two yrs)
-
Mark
Early Life Factors and Disease Development in Childhood
(
- Master (Two yrs)
- 2021
-
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)
-
Mark
Formulation development of a recombinant VAR2-antiCD3 protein for cancer immunotherapy
(
- Master (Two yrs)
-
Mark
Comparison of Methods for Measuring Powder Flowability
(
- 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
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
(
- Master (Two yrs)
-
Mark
The Role of Dispersed Phase Viscosity on Homogenization
(
- 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
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
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
(
- 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
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
(
- Master (Two yrs)