Food Technology and Nutrition (M.Sc.)

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2021
Mark The Role of Dispersed Phase Viscosity on Homogenization
Pappas, Konstantinos ^LU (2021) KLGM01 20202
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
Zhu, Shenghongyi ^LU and Lam, Nguyen Tu Linh ^LU (2021) KLGM01 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Chiafröns påverkan i glutenfria bröd
Laike Ståhle, Jonathan ^LU and Christensen, Tobias ^LU (2021) YTHL01 20211
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Är alger framtidens snacks?
Johansson, Mikael ^LU and Hevelius, Carolin ^LU (2021) YTHL01 20211
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
Hellman, Rosa ^LU and Lundahl, Josefin ^LU (2021) YTHL01 20211
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård
Lönnergård, Åsa ^LU and Lindgren, Anette ^LU (2021) YTHL01 20211
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
Holmgran, Nicki ^LU and Svendsen, Jens ^LU (2021) KLTM05 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
Lam, Nguyen Tu Linh ^LU and Zhu, Shenghongyi ^LU (2021) KLGM01 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Determination of Mass- and Heat Transfer Coefficients for Computer Modelling of Pharmaceutical Freeze-Drying
Gustafsson, Linnea ^LU (2021) KLGM15 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
Medina Perez, Cinthia Aurora ^LU (2021) KLGM01 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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