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2023
Mark Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
Ahlbom, Julia ^LU (2023) KLGM15 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Methods to study device induced aggregation of proteins
von Wowern, Marie Therese ^LU (2023) KLGM15 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Study of surfactant-preservative and protein-preservative interactions in multi-dose injectable formulation
Lagares Martín, Javier ^LU (2023) KLGM15 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2022
Mark Phenol-Protein Solution Stability
Sjölund, Johan ^LU (2022) KLGM15 20221
Food Technology and Nutrition (M.Sc.)
- Master (One yr)
Mark Rheological characterization of creams and prediction of stability
Huynh, Tony ^LU (2022) KLGM15 20212
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Cloud Point of Non-ionic Surfactant Mixed With Preservative for Biological Drug Formulation
Börjesdotter, Anna-Maria ^LU (2022) KLGM15 20212
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Green Coacervates for Pharma and Food
Imets, Izabella ^LU and Vallin, Andreas ^LU (2022) KLGM15 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development and analysis of a commercial hair treatment
Johansson, Johanna ^LU and Alian, Nina ^LU (2022) KLGM15 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Dry powder inhalers: The Match Between Formulation and Device
Ahmadi, Rasia ^LU (2022) KLGM15 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2021
Mark Formulation development of a recombinant VAR2-antiCD3 protein for cancer immunotherapy
Warlin, Maja ^LU and Hallberg, Frida ^LU (2021) KLGM15 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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