Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
- Master (Two yrs)
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Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
- Master (Two yrs)
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Mark
Effect of Oat Bio-actives on Cardiometabolic Related Variables in Humans
- Master (Two yrs)
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Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
- Master (Two yrs)
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Mark
Market research for a new antiseptic, natural, moisturizing product made with Pickering emulsion
- Bach. Degree
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Mark
Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
- Master (Two yrs)
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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
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
- Master (Two yrs)