Food Technology and Nutrition (M.Sc.)
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- 2024
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Mark
Mixing time prediction in stirred tanks using empirical methods and computational fluid dynamics
- Master (Two yrs)
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Mark
Optimizing Glucuronic Acid Synthesis in Kombucha Production: A Comprehensive Study on Process Parameters
- Master (Two yrs)
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Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
- Master (Two yrs)
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Mark
Investigating Y-site compatibility of intravenous drugs using Probe drum as analytical instrument
(2024) KLGM16 20241
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
-
Mark
Method Development for Droplet and Particle Size Distribution Measurements using Laser Diffraction
(2024) KLGM16 20241
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Mark
Cell Disruption using High Pressure Homogenization : Evaluating operation parameters and analysis methods applied on gram-positive bacteria.
- Master (Two yrs)
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Mark
Coagulation Properties of Swedish Red Dairy Milk: Effect of Poor-coagulating Milk, Pasteurization and Fat
- Master (Two yrs)
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Mark
Bead Structure in Freeze-Drying Processes: Analysis Techniques and Detailed Morphology Studies
- Master (Two yrs)
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Mark
Lactic acid fermentation aided precipitation of alkaline extracted hemp proteins
- Master (Two yrs)
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Mark
Decolonizing Plant-Based Food: The Case of Tempeh in Sweden and its Product & Branding Development
- Master (Two yrs)