Food Technology and Nutrition (M.Sc.)
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- 2016
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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
- 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
- Master (Two yrs)
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Mark
Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
- 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
- Master (Two yrs)
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Mark
The impact and optimization of citrate and lactic acid concentration in ProViva orange containing Lactobacillus plantarum 299v
- Master (Two yrs)
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Mark
Characterization of postharvest changes in onion and their relation with storage time
- Master (Two yrs)
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Mark
Isothermal Calorimetric Studies of Cocoa Butter Polymorphism
- Master (Two yrs)
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Mark
Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract
- Master (Two yrs)
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Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
- Master (Two yrs)
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Mark
Some characteristics of different commercial ready to eat meals intended for babies of 6-12 months
- Master (Two yrs)