Food Technology and Nutrition (M.Sc.)
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- 2020
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Mark
Analyzing potato protein isolates for their potential in developing meat analogues
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- Master (Two yrs)
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Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
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- Master (Two yrs)
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Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
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- Master (Two yrs)
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Mark
A comparison of different orthogonal techniques for the investigation of the conformational stability of NIST mAb in liquid formulations
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- Master (Two yrs)
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Mark
How Substances in Agricultural Waste Material Can Be Used as Active Ingredients in Skin Care Products
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- Master (Two yrs)
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Mark
Temperature distribution in a high shear mixer during heating
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- Master (Two yrs)
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Mark
Heat moisture treatment of potato starch to achieve physical modifications
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- Master (Two yrs)
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Mark
Side Streams Throughout the Food Supply Chain in Västra Götaland - A Study of Reported Data, Interviews with Food Producers and a Simplified LCA Case Study
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- Master (Two yrs)
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Mark
Data investigation of the effects of probiotics on the gut microbiome and immune response in children with celiac disease autoimmunity
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- Master (Two yrs)
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Mark
Optimization of Protein Recovery Process from Rapeseed Cake
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- Master (Two yrs)
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Mark
Emulsifying properties of Baobab pulp for novel food application
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- Master (Two yrs)
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Mark
Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
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- Master (Two yrs)
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Mark
Approaches for improving the rheological characterization of fermented dairy products
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- Master (Two yrs)
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Mark
Development of a Drink
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- Master (Two yrs)
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Mark
Deep Eutectic Solvents and Their Possible Application in Transdermal Drug Delivery
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- Master (Two yrs)
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Mark
Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
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- Master (Two yrs)
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Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
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- Master (Two yrs)
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Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
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- Master (Two yrs)
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Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
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- Master (Two yrs)
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Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
(
- Master (Two yrs)