Food Technology and Nutrition (M.Sc.)

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2022
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 Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.
Machingauta, Marshall Ringisayi ^LU (2022) KLGM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
Fernandez Castaneda, Alejandra ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Changes in bacterial composition after consumption of a probiotic product against common colds
Wang, Tao ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
Nachemson Ekwall, Sarah ^LU (2022) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effects of plant polar lipids on postprandial glycemic regulation in healthy humans
Yao, Yijia ^LU (2022) KNLM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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