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2019
Mark Acrylamide in Ready-to-Eat Potato Products
Norén, Lovisa ^LU (2019) KLTM05 20182
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2018
Mark Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves
Karasa, Iliana ^LU (2018) KLTM01 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Optimization of Pulse Electric Field Treatment and Vacuum Impregnation for Reducing Freezing Injury of Thawed Rucola Leaves
Christiana Nyoto, Imelda ^LU (2018) KLTM01 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Commercialisation of food products for managing type 2 diabetes: Reaching success in a highly regulated market
Hofstedt Bengtsson, Dag ^LU and Schenning, Anna ^LU (2018) KLTM05 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effect of pulsed electric field treatment in combination with hot-air drying on glandular trichomes of basil
Maspero, Umberto ^LU (2018) KLTM05 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Optimal Pulse Electric Field (PEF) Treatment for Drying of Carrots
Schultz Busch, Amanda ^LU (2018) KLTM01 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect
Koppmaier, Ulrich Hermann ^LU (2018) KLTM01 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2017
Mark Productive use of coffee husks - How to make briquettes from coffee husk in Karagwe, Tanzania
Allreke Wählhammar, Rickard ^LU (2017) KLTL01 20162
Food Technology and Nutrition (M.Sc.)
- Bach. Degree
Mark Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
Mitsou, Evangelia ^LU (2017) KLTM01 20161
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Production of Low-Fat Whipping Cream Using Microparticulated Whey Proteins
Sjöberg, Josefin ^LU and Landin, Louise ^LU (2017) KLT920 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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