Food Technology and Nutrition (M.Sc.)

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2022
Mark Development of a Semisolid Baobab-based Protein Snack
Bergman, David ^LU and Wikner, Olle ^LU (2022) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Green Coacervates for Pharma and Food
Imets, Izabella ^LU and Vallin, Andreas ^LU (2022) KLGM15 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Improving the understanding of heat transfer when boiling solid foods
Nguyen Trong, Dat ^LU (2022) KLTM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
Kägu, Annette ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Cloud Point of Non-ionic Surfactant Mixed With Preservative for Biological Drug Formulation
Börjesdotter, Anna-Maria ^LU (2022) KLGM15 20212
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation
Oskolkov, Denis ^LU (2022) KLGM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Analysis of Process Technologies to Preserve Berries
Zamudio Pedraza, Jose Abraham ^LU (2022) KLTM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of a Vegan Minced Meat Analogue with Mycoprotein
Holmström, Klara ^LU (2022) KLTM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Phenol-Protein Solution Stability
Sjölund, Johan ^LU (2022) KLGM15 20221
Food Technology and Nutrition (M.Sc.)
- Master (One yr)
Mark Rheological characterization of typical food products
Isendahl, Hanna ^LU (2022) KLTM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Publications

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Food Technology and Nutrition (M.Sc.)

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