Food Technology and Nutrition (M.Sc.)

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2022
Mark Encapsulation of probiotic bacteria in an oleogel
Bergsell, Philip ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
Chen, Cihao ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Developing a Method to Study the Impact of Microbial DNA on the Brain Related to Alzheimer’s Disease – Can Food Make a Change?
Yang, Fuh-Tzu ^LU (2022) KNLM01 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 Rheological characterization of creams and prediction of stability
Huynh, Tony ^LU (2022) KLGM15 20212
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
Leffler, Sophia ^LU (2022) KLTM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effects of plant polar lipids on postprandial appetite sensations, mood, and cognition in healthy humans
Shen, Xiaomeng ^LU (2022) KNLM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark A Functionality Study of Mycoprotein
Zhang, Luying ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
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)

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Food Technology and Nutrition (M.Sc.)

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