Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Effect of a whole grain cereal product on glucose regulation and subjective appetite in an overnight perspective
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- Master (Two yrs)
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Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
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- Master (Two yrs)
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Mark
Effects of plant polar lipids on postprandial appetite sensations, mood, and cognition in healthy humans
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- Master (Two yrs)
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Mark
A Functionality Study of Mycoprotein
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- Master (Two yrs)
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Mark
Development of a Semisolid Baobab-based Protein Snack
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- Master (Two yrs)
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Mark
Green Coacervates for Pharma and Food
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- Master (Two yrs)
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Mark
Improving the understanding of heat transfer when boiling solid foods
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- Master (Two yrs)
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Mark
Analysis of Process Technologies to Preserve Berries
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- Master (Two yrs)
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Mark
Development of a Vegan Minced Meat Analogue with Mycoprotein
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- Master (Two yrs)
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Mark
Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.
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- 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
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- 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
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- Master (Two yrs)
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Mark
Dry powder inhalers: The Match Between Formulation and Device
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- Master (Two yrs)
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Mark
Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
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- Master (Two yrs)
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Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
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- Master (Two yrs)
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Mark
Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
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- Master (Two yrs)
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Mark
Strategies for yield improvement of filamentous fungi in submerged culture
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- Master (Two yrs)
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Mark
Evaluation of a berry-based beverage for intervention studies
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- Master (Two yrs)
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Mark
Development of an innovative oat and chickpea based fermented product
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- Master (Two yrs)
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Mark
Creating A Chicken 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
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- Master (Two yrs)
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Mark
Performance of a New Tetra Recart® Package Storing Oxygen Sensitive Food
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- Master (Two yrs)
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Mark
Comparing different methods of measuring particle size for pharmaceutical excipients
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- Master (Two yrs)
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Mark
Gelling properties of milk gels using rennet as a coagulant
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- Master (Two yrs)
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Mark
Phenol-Protein Solution Stability
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- Master (One yr)
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Mark
Investigation of a Quark Production Process
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- Master (Two yrs)
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Mark
Encapsulation of probiotic bacteria in an oleogel
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- 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?
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- Master (Two yrs)
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Mark
Rheological characterization of typical food products
(
- Master (Two yrs)
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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
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
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- Master (Two yrs)
-
Mark
Rheological characterization of creams and prediction of stability
(
- Master (Two yrs)
- 2021
-
Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
(
- Master (Two yrs)
-
Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
(
- Master (Two yrs)
-
Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
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- Master (Two yrs)
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
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- Master (Two yrs)
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Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
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- Master (Two yrs)
-
Mark
The Role of Dispersed Phase Viscosity on Homogenization
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- Master (Two yrs)
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Mark
Market research for a new antiseptic, natural, moisturizing product made with Pickering emulsion
(
- Bach. Degree
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Mark
Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
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- Master (Two yrs)
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Mark
Är alger framtidens snacks?
(
- Univ. Diploma
-
Mark
Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
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- Univ. Diploma
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Mark
Jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård
(
- Univ. Diploma
-
Mark
Effect of Oat Bio-actives on Cardiometabolic Related Variables in Humans
(
- Master (Two yrs)
-
Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
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- Master (Two yrs)
-
Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
(
- Master (Two yrs)
-
Mark
Livsmedelshygien i skolkök
(
- Master (Two yrs)
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Mark
Rostningens påverkan på koffein och klorogensyra - en kartläggning av Soldes kaffe
(
- Univ. Diploma