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2021
Mark The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
Forsvall, Johanna ^LU (2021) KLTM05 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
Lukhava, George ^LU (2021) KLTM05 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2020
Mark Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
Forsén, Erica ^LU (2020) KLTM05 20192
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Side Streams Throughout the Food Supply Chain in Västra Götaland - A Study of Reported Data, Interviews with Food Producers and a Simplified LCA Case Study
Kihlberg, Emma ^LU (2020) KLTM05 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
Westin, Hanna ^LU (2020) KLTM05 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
Jönsson, Martin ^LU (2020) KLTM05 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Approaches for improving the rheological characterization of fermented dairy products
Muhammad, Abdulrahman ^LU (2020) KLTM05 20192
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2019
Mark Acrylamide in Ready-to-Eat Potato Products
Norén, Lovisa ^LU (2019) KLTM05 20182
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Drivers and Barriers for Reducing Food Waste in School Kitchens
Arvidsson, Marika ^LU (2019) KLTM05 20182
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Characterising the Rheology of Fermented Dairy Products During Filling
Williamson, Hera ^LU and Ostréus, Rebecka ^LU (2019) KLTM05 20191
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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