Food Technology and Nutrition (M.Sc.)
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- 2016
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Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
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- Master (Two yrs)
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Mark
Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
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- Master (Two yrs)
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Mark
Droplet break-up in a rotor-stator mixer - evaluation of key parameters and their impact on droplet size
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- Master (Two yrs)
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Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
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- Master (Two yrs)
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Mark
The effect of mechanical shear in ambient yoghurt
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- Master (Two yrs)
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Mark
Beer Starter Cultures as a Source of Microbial Contamination in Beer - An Investigation on Twelve Beer Starter Cultures from Four Different Manufacturers
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- Master (Two yrs)
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Mark
Physico-chemical characterization of the active pharmaceutical ingredient Mesalazine - An investigation of previously not specified properties at QPharma AB
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- Master (Two yrs)
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Mark
Evaluation of sifting segregation testing with spherical particles
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- Master (Two yrs)
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Mark
Understanding and Identifying Ranges for Critical Parameters of Orange Juice Concentrate during Drying by Using Solar Assisted Pervaporation (SAP) Fruit Preservation Technique
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- Master (Two yrs)
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Mark
Quantification of total antioxidant potential and its penetration through skin regarding cosmetic relevant formulation: An electrochemical assay
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- Master (Two yrs)