Food Technology and Nutrition (M.Sc.)

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2022
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 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 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)

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Food Technology and Nutrition (M.Sc.)

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