Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
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- Master (Two yrs)
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Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
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- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
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- Master (Two yrs)
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Mark
Chiafröns påverkan i glutenfria bröd
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- Univ. Diploma
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Mark
Är alger framtidens snacks?
(
- Univ. Diploma
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Mark
Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
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- Univ. Diploma
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Mark
Jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård
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- Univ. Diploma
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Mark
Determination of Mass- and Heat Transfer Coefficients for Computer Modelling of Pharmaceutical Freeze-Drying
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- Master (Two yrs)
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Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
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- Master (Two yrs)
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Mark
Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
(
- Master (Two yrs)