Food Technology and Nutrition (M.Sc.)
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- 2019
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Mark
Effect of fermentation on physicochemical and rheological properties of plant based beverage
- Master (Two yrs)
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Mark
Effects of blanching, drying and fermentation on nutrient content and physio-chemical properties of Norwegian Saccharina latissima and Alaria esculenta for application in meat-based products
- Master (Two yrs)
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Mark
Effect of Oat drinks differing in lipid composition on postprandial glucose response and appetite variables in healthy subjects
- Master (Two yrs)
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Mark
Optimization of Protein Recovery from Rapeseed Press Cake
- Master (Two yrs)
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Mark
Phase Studies of Complex Polyelectrolyte Mixtures
- Master (Two yrs)
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Mark
Evaluation of methods for detecting microbial translocation into the blood of IBD patients
- Master (Two yrs)
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Mark
Starch based formulation for colon delivery of probiotics
- Master (Two yrs)
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Mark
Drivers and Barriers for Reducing Food Waste in School Kitchens
- Master (Two yrs)
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Mark
Evaluation of shelf life of packaged salad
- Master (Two yrs)
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Mark
Heat processing and storage of a berry-based beverage and its influence on polyphenolic compounds – a preparatory analysis of a study product for a clinical trial
- Master (Two yrs)