Food Technology and Nutrition (M.Sc.)
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- 2018
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Mark
Optimization of Pulse Electric Field Treatment and Vacuum Impregnation for Reducing Freezing Injury of Thawed Rucola Leaves
- Master (Two yrs)
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Mark
Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii
- Master (Two yrs)
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Mark
Light stability of purple corn anthocyanins microencapsulated with different wall materials
- Master (Two yrs)
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Mark
Lipase activity in Swedish raw milk
- Master (Two yrs)
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Mark
Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect
- Master (Two yrs)
- 2017
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Mark
Formulation of ethanol based Pickering emulsions
- Master (Two yrs)
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Mark
Physiochemical properties of egg white dispersions and effect of UV-light treatment on foam stability
- Master (Two yrs)
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Mark
Studies on fermentation profiles and development of an energy dense fermented oat base
- Master (Two yrs)
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Mark
The effect of Lactobacillus plantarum 299v on the flocculating behaviour of beer starter culture yeast strains
- Master (Two yrs)
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Mark
Phase Behavior of Water and Cyclodextrin Systems
- Master (Two yrs)