Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
(
- Master (Two yrs)
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Mark
Livsmedelshygien i skolkök
(
- Master (Two yrs)
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Mark
Rostningens påverkan på koffein och klorogensyra - en kartläggning av Soldes kaffe
(
- Univ. Diploma
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Mark
Hållbarhetsstudie av morot genom kvalitetsundersökning
(
- Univ. Diploma
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Mark
Evaluation of Novel Quality Control Methods for Wheat Flour
(
- Master (Two yrs)
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Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
(
- Master (Two yrs)
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Mark
Musselpulvers funktionalitet och potentiella tillämpningar i livsmedel
(
- Univ. Diploma
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Mark
Development of a plant-based ice cream
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- Master (Two yrs)
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Mark
Single cell protein extraction for protein functional properties study and food applications
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- Master (Two yrs)
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Mark
Sensorisk analys av (Nil) Tilapia
(
- Univ. Diploma