Food Technology and Nutrition (M.Sc.)
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- 2020
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Mark
Temperature distribution in a high shear mixer during heating
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- Master (Two yrs)
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Mark
Heat moisture treatment of potato starch to achieve physical modifications
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- Master (Two yrs)
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Mark
Possible unexpected peaks from oil drop size measurements in milk
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- Master (Two yrs)
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Mark
Analyzing potato protein isolates for their potential in developing meat analogues
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- Master (Two yrs)
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Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
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- Master (Two yrs)
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Mark
Side Streams Throughout the Food Supply Chain in Västra Götaland - A Study of Reported Data, Interviews with Food Producers and a Simplified LCA Case Study
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- Master (Two yrs)
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Mark
Data investigation of the effects of probiotics on the gut microbiome and immune response in children with celiac disease autoimmunity
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- Master (Two yrs)
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Mark
Optimization of Protein Recovery Process from Rapeseed Cake
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- Master (Two yrs)
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Mark
Development of a Drink
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- Master (Two yrs)
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Mark
Approaches for improving the rheological characterization of fermented dairy products
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- Master (Two yrs)