Food Technology and Nutrition (M.Sc.)

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2022
Mark Rheological characterization of typical food products
Isendahl, Hanna ^LU (2022) KLTM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark "Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
Rinaldi, Simona ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
Gabrielsson, Malin ^LU (2022) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Strategies for yield improvement of filamentous fungi in submerged culture
San Andrés Hotema, Zelfa ^LU (2022) KNLM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Evaluation of a berry-based beverage for intervention studies
Medin, Vilma ^LU (2022) KNLM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of an innovative oat and chickpea based fermented product
Kleinherenbrink, Jasper ^LU (2022) KNLM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effects of pharmaceutical excipients on the chemical stability of therapeutic proteins in a parenteral formulation
Gulangayan Deniola, Emmanuel ^LU (2022) KLGM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Dry powder inhalers: The Match Between Formulation and Device
Ahmadi, Rasia ^LU (2022) KLGM15 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development and analysis of a commercial hair treatment
Johansson, Johanna ^LU and Alian, Nina ^LU (2022) KLGM15 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Product development of side-stream press cake through fermentation
Eriksson, Jacob ^LU (2022) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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