Food Technology and Nutrition (M.Sc.)
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- 2024
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Mark
The assessment of the acute and second meal postprandial impact of plant polar lipid on glucose concentrations and satiety in healthy young adults
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- Master (Two yrs)
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Mark
Developing a protocol for 3D-printable bioink from decellularised porcine tissue
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- Master (Two yrs)
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Mark
Development of a fibre-rich snack made from baobab fruit pulp
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- Master (Two yrs)
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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
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- 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)
-
Mark
Improving the digestibility of alternative proteins using high moisture extrusion for plant-based fish analogues
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- Master (Two yrs)
-
Mark
Spray-dried powders for inhalation
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- Master (Two yrs)
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Mark
Mixing time prediction in stirred tanks using empirical methods and computational fluid dynamics
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- Master (Two yrs)
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Mark
Optimizing Glucuronic Acid Synthesis in Kombucha Production: A Comprehensive Study on Process Parameters
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- Master (Two yrs)
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Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
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- Master (Two yrs)
-
Mark
Investigating Y-site compatibility of intravenous drugs using Probe drum as analytical instrument
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Mark
CRICKETS TO CRUNCH : Development and Sensory Analysis of Cricket Protein Bars
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- Master (Two yrs)
-
Mark
Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties
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- Master (Two yrs)
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Mark
Formulation development, rheological characterization, and cosmetic evaluation of gel-creams
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- Master (Two yrs)
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Mark
Application of Novel Plant Probiotics to Increase the Health Value of Ready-to-Eat Leafy Greens
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- Master (Two yrs)
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Mark
Food supply in times of crisis - the potential to utilise side streams from the Swedish food industry
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- Master (Two yrs)
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Mark
Wormlike micelles in green surfactant systems
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- Master (Two yrs)
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Mark
Effect of pulse electric fields and fermentation on phytate, RFOs and protein digestibility of yellow pea
(
- Master (Two yrs)
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Mark
Simplification of Sustainability Communication and Enhancing Consumer Understanding of Sustainable Food Products via Food Labels
(
- Master (Two yrs)
-
Mark
Total polyphenols and antioxidant capacity in kombucha from different teas and their effects on intestinal health in-vitro intestinal epithelial tissue model
(
- Master (Two yrs)