Food Technology and Nutrition (M.Sc.)
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- 2021
-
Mark
Evaluation of Novel Quality Control Methods for Wheat Flour
(
- Master (Two yrs)
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Mark
Single cell protein extraction for protein functional properties study and food applications
(
- Master (Two yrs)
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Mark
Sensorisk analys av (Nil) Tilapia
(
- Univ. Diploma
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Mark
Comparison of Nutritional Content in Processed and Homemade Foods
(
- Master (Two yrs)
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Mark
Isterband av Mjölmask
(
- Univ. Diploma
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Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
(
- Master (Two yrs)
-
Mark
Musselpulvers funktionalitet och potentiella tillämpningar i livsmedel
(
- Univ. Diploma
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Mark
Development of a plant-based ice cream
(
- Master (Two yrs)
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Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
(
- Master (Two yrs)
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Mark
Determination of Mass- and Heat Transfer Coefficients for Computer Modelling of Pharmaceutical Freeze-Drying
(
- Master (Two yrs)