Food Technology and Nutrition (M.Sc.)

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2022
Mark Creating A Chicken Analogue with Mycoprotein
Zheng, Jiayi ^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 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 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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