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- 2024
-
Mark
CRICKETS TO CRUNCH : Development and Sensory Analysis of Cricket Protein Bars
- Master (Two yrs)
-
Mark
Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties
- Master (Two yrs)
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Mark
Decolonizing Plant-Based Food: The Case of Tempeh in Sweden and its Product & Branding Development
- Master (Two yrs)
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Mark
Application of Novel Plant Probiotics to Increase the Health Value of Ready-to-Eat Leafy Greens
- Master (Two yrs)
-
Mark
Food supply in times of crisis - the potential to utilise side streams from the Swedish food industry
- Master (Two yrs)
-
Mark
Effect of pulse electric fields and fermentation on phytate, RFOs and protein digestibility of yellow pea
- Master (Two yrs)
-
Mark
Coagulation Properties of Swedish Red Dairy Milk: Effect of Poor-coagulating Milk, Pasteurization and Fat
- Master (Two yrs)
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Mark
Investigating the effect of lecithin on acute and second-meal postprandial glycemia and appetite sensations in healthy adults - a single blind randomised crossover study
- Master (Two yrs)
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Mark
Simplification of Sustainability Communication and Enhancing Consumer Understanding of Sustainable Food Products via Food Labels
- Master (Two yrs)
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Mark
The impact of an ultrasound treatment on yellow peas on soaking time, phytic acid and protein digestibility
- Master (Two yrs)