Food Technology and Nutrition (M.Sc.)
1 – 50 of 363
- show: 50
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2024
-
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
Developing a protocol for 3D-printable bioink from decellularised porcine tissue
(
- Master (Two yrs)
-
Mark
Development of a fibre-rich snack made from baobab fruit pulp
(
- Master (Two yrs)
-
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
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
(
- Master (Two yrs)
-
Mark
Spray-dried powders for inhalation
(
- Master (Two yrs)
-
Mark
Mixing time prediction in stirred tanks using empirical methods and computational fluid dynamics
(
- Master (Two yrs)
-
Mark
Optimizing Glucuronic Acid Synthesis in Kombucha Production: A Comprehensive Study on Process Parameters
(
- Master (Two yrs)
-
Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
(
- 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)
-
Mark
CRICKETS TO CRUNCH : Development and Sensory Analysis of Cricket Protein Bars
(
- Master (Two yrs)
-
Mark
Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties
(
- Master (Two yrs)
-
Mark
Formulation development, rheological characterization, and cosmetic evaluation of gel-creams
(
- Master (Two yrs)
-
Mark
Application of Novel Plant Probiotics to Increase the Health Value of Ready-to-Eat Leafy Greens
(
- Master (Two yrs)
-
Mark
Food supply in times of crisis - the potential to utilise side streams from the Swedish food industry
(
- Master (Two yrs)
-
Mark
Wormlike micelles in green surfactant systems
(
- Master (Two yrs)
-
Mark
Effect of pulse electric fields and fermentation on phytate, RFOs and protein digestibility of yellow pea
(
- Master (Two yrs)
-
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)
-
Mark
Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
(
- Master (Two yrs)
-
Mark
UV-Vis imaging for characterizing dissolution performance of ionizable drug substances and measuring microenvironmental pH
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Formulation Effect on Capsule DPI Performance : The effect of lactose carrier particle size, mixer type, mixing time, and speed
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Modifying the texture and mouthfeel of flavoured vodka
(
- Master (Two yrs)
-
Mark
Coagulation Properties of Swedish Red Dairy Milk: Effect of Poor-coagulating Milk, Pasteurization and Fat
(
- Master (Two yrs)
-
Mark
Bead Structure in Freeze-Drying Processes: Analysis Techniques and Detailed Morphology Studies
(
- Master (Two yrs)
-
Mark
The impact of an ultrasound treatment on yellow peas on soaking time, phytic acid and protein digestibility
(
- Master (Two yrs)
-
Mark
Lactic acid fermentation aided precipitation of alkaline extracted hemp proteins
(
- Master (Two yrs)
-
Mark
Decolonizing Plant-Based Food: The Case of Tempeh in Sweden and its Product & Branding Development
(
- Master (Two yrs)
-
Mark
Investigating the Impact of Surfactants on Protein Folding: Insights from AF₄, DLS and ProbeDrum
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Solar drying of banana (“Jazi Kela”) in the rural area of Bhutan: Engineering and product quality aspects
(
- Master (Two yrs)
-
Mark
Method Development for Droplet and Particle Size Distribution Measurements using Laser Diffraction
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Cell Disruption using High Pressure Homogenization : Evaluating operation parameters and analysis methods applied on gram-positive bacteria.
(
- Master (Two yrs)
- 2023
-
Mark
Stabilisation of modern alcohol-containing emulsions with proteins
(
- Master (Two yrs)
-
Mark
The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt
(
- Master (Two yrs)
-
Mark
Storage period optimization of a viscous nasal spray suspension
(
- Master (Two yrs)
-
Mark
Influence of Peristaltic Pump Tubes on Protein Particles Formation for Lipase Enzyme Therapeutic Protein
(
- Master (Two yrs)
-
Mark
The Potential Use of Degradable Starch Microspheres as a Carrier for Nasal Drug Administration
(
- 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
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
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)