Food Technology and Nutrition (M.Sc.)

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2023
Mark Understanding the effects of TCP-25 and EDTA interaction : A study of the biophysical aspects of a naturally derived peptide formulation with EDTA for topical application
Kant, Ebba ^LU (2023) KLGM15 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Starch-Based Aqueous Two-Phase Systems
Andersson, Josefine ^LU (2023) KLGM15 20222
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Stabilisation of modern alcohol-containing emulsions with proteins
Levanti, Vasiliki ^LU (2023) KLG820 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark A plant-based milk powder that functions as a substitution for regular milk powder
Scheffers, Manon ^LU (2023) KLTM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
Sharma, Anjay ^LU (2023) KLTM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Characterization of the microbiological population and presence on Swedish greenhouse grown cucumbers during shelf life at different storage and treatment conditions
Chu, Rui ^LU (2023) KLGM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Fouling modelling in a UHT unit based on plant data.
Lam, Thai ^LU (2023) KLTM05 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
Chen, Ying ^LU (2023) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
Ivarsson, Love ^LU (2023) KLGM15 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt
Kunfu, Ariam ^LU (2023) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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