Food Technology and Nutrition (M.Sc.)
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- 2023
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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
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- Master (Two yrs)
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Mark
Characterization of the microbiological population and presence on Swedish greenhouse grown cucumbers during shelf life at different storage and treatment conditions
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- Master (Two yrs)
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Mark
Fouling modelling in a UHT unit based on plant data.
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- Master (Two yrs)
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Mark
A plant-based milk powder that functions as a substitution for regular milk powder
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- Master (Two yrs)
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Mark
Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
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- Master (Two yrs)
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Mark
Methods to study device induced aggregation of proteins
(
- Master (Two yrs)
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Mark
Study of surfactant-preservative and protein-preservative interactions in multi-dose injectable formulation
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- Master (Two yrs)
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Mark
Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
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- Master (Two yrs)
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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.
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- Master (Two yrs)
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Mark
Exploring the effect of pulsed electric field on the growth and stress tolerance of oat seedlings
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- Master (Two yrs)
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Mark
Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment
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- Master (Two yrs)
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Mark
Self-Propelled Microneedles for Oral Delivery of Macromolecules
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- Master (Two yrs)
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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)
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Mark
Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
(
- Master (Two yrs)
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Mark
DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
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- Master (Two yrs)
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Mark
Starch-Based Aqueous Two-Phase Systems
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- Master (Two yrs)
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Mark
Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
(
- Master (Two yrs)
- 2022
-
Mark
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
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- Master (Two yrs)
-
Mark
Early Life Factors and Disease Development in Childhood
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- Master (Two yrs)
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Mark
Development of oat and bilberry-based beverages for a study about their effect on cardiometabolic markers in patients after acute myocardial infraction
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- Master (Two yrs)
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Mark
Rheological characterization of creams and prediction of stability
(
- Master (Two yrs)
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Mark
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
(
- Master (Two yrs)
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Mark
Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
(
- Master (Two yrs)
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Mark
Encapsulation of probiotic bacteria in an oleogel
(
- Master (Two yrs)
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Mark
Product development of side-stream press cake through fermentation
(
- Master (Two yrs)
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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)
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Mark
Rheological characterization of typical food products
(
- Master (Two yrs)
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Mark
Phenol-Protein Solution Stability
(
- Master (One yr)
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Mark
Investigation of a Quark Production Process
(
- Master (Two yrs)
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Mark
A Functionality Study of Mycoprotein
(
- Master (Two yrs)
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Mark
Development of a Semisolid Baobab-based Protein Snack
(
- Master (Two yrs)
-
Mark
Green Coacervates for Pharma and Food
(
- Master (Two yrs)
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Mark
Improving the understanding of heat transfer when boiling solid foods
(
- Master (Two yrs)
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Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
(
- Master (Two yrs)
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Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
(
- Master (Two yrs)
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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)
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Mark
Cloud Point of Non-ionic Surfactant Mixed With Preservative for Biological Drug Formulation
(
- Master (Two yrs)
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Mark
Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation
(
- Master (Two yrs)
-
Mark
Analysis of Process Technologies to Preserve Berries
(
- Master (Two yrs)
-
Mark
Development of a Vegan Minced Meat Analogue with Mycoprotein
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- Master (Two yrs)
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Mark
Quality and Regulatory Issues Related to Continuous Manufacturing of Biologics
(
- Master (Two yrs)
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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
Gelling properties of milk gels using rennet as a coagulant
(
- Master (Two yrs)
-
Mark
Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.
(
- Master (Two yrs)
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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)