Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
- Master (Two yrs)
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Mark
Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
- 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)
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Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
- Master (Two yrs)
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Mark
Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
- Master (Two yrs)
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Mark
Järnberikning av alfalfagroddar
- 2nd term paper
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Mark
Isolering av rapsprotein med hjälp av en kombination av salt och pH
- 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)
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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
- Master (Two yrs)
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Mark
Formulation development of a recombinant VAR2-antiCD3 protein for cancer immunotherapy
- Master (Two yrs)
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Mark
Comparison of Methods for Measuring Powder Flowability
- Master (Two yrs)
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Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
- Master (Two yrs)