Food Technology and Nutrition (M.Sc.)

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2025
Mark Test Method for Oxygen Tolerance of Packed Product in Tetra Recart®
Stephansson, Joar ^LU (2025) KLTM06 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Mathematical modelling of drug release from lipid based FluidCrystal® systems
Gullberg, Elias ^LU (2025) KLGM16 20251
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)
- Master (One yr)
Mark Consumers’ Acceptance of Emerging Technologies for Reducing Phytates and Raffinose Family Oligosaccharides (RFOs) in Whole Legume Products: A Study of Chickpeas, Lentils, and Beans
Uche, Chikaodiri David ^LU (2025) KLTM02 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effects of High Shear Mixing and Emulsifier Concentration on Droplet Size in Emulsions
Tran, Steven ^LU (2025) KLTM06 20242
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Cavitation in High-Pressure Homogenizers - Investigation of an Experimental Method Based on Free Radical Formation
Sevrell, Fanny ^LU and Beekwilder, Pim Emilius (2025) KLTM06 20242
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Impact of probiotic dairy- and plant-based yogurt on gut health in healthy individuals
Roos, Emma ^LU (2025) KLTM06 20242
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Optimization of Protein Extraction from The Novel Oil Crop Field Cress Press Cake
Salim, Abdull-Wahidi Hamad ^LU and Huda, Luthfi Fathul ^LU (2025) KLTM02 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Upscaling of novel probiotics production and evaluation of ultraviolet (UV) radiation resistance
Jose, Alphonse ^LU and Mathew, Shinu ^LU (2025) KLTM02 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Functional properties and Environmental sustainability of fermented yellow pea flour
Fernando, Warnakulasuriya Chrishan Sumeda ^LU (2025) KLTM02 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Impact of Modified and Native Starch on the Quality Attributes of Gluten-Free Bread
Lund, Marie-Therese ^LU (2025) KLTM02 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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