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- 2020
-
Mark
Temperature distribution in a high shear mixer during heating
- Master (Two yrs)
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Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
- Master (Two yrs)
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Mark
How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
- Master (Two yrs)
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Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
- Master (Two yrs)
-
Mark
Optimization of Protein Recovery Process from Rapeseed Cake
- Master (Two yrs)
- 2019
-
Mark
Acrylamide in Ready-to-Eat Potato Products
- Master (Two yrs)
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Mark
Drivers and Barriers for Reducing Food Waste in School Kitchens
- Master (Two yrs)
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Mark
Lipidoxidation i torkad mjölmask. I rostad mjölmask och i mjölmask med tillsatt antioxidant
- Univ. Diploma
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Mark
Påverkan av temperaturavvikelser under simulerad transport på matsallader
- Univ. Diploma
-
Mark
Characterising the Rheology of Fermented Dairy Products During Filling
- Master (Two yrs)