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- 2024
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Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
- 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
Food supply in times of crisis - the potential to utilise side streams from the Swedish food industry
- Master (Two yrs)
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Mark
Lactic acid fermentation aided precipitation of alkaline extracted hemp proteins
- Master (Two yrs)
-
Mark
Total polyphenols and antioxidant capacity in kombucha from different teas and their effects on intestinal health in-vitro intestinal epithelial tissue model
- Master (Two yrs)
-
Mark
Modifying the texture and mouthfeel of flavoured vodka
- Master (Two yrs)
- 2023
-
Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
- Master (Two yrs)
-
Mark
Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
- Master (Two yrs)
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Mark
Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake
- Master (Two yrs)
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Mark
Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
- Master (Two yrs)