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2020
Mark Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
Nikolakakis, Ilias ^LU (2020) KLTM01 20191
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)
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 Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
Mysore Somashekar, Chandana ^LU (2020) KLTM01 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)
2019
Mark Mjölksyrabakterier i suröl
Andersson, Fredrik ^LU and Koleszar, Sandy ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Säker köttbullsproduktion
Ahlquist, Lee ^LU and Vinciguerra, Eleonor ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Hur påverkas bakegenskaper, smak, utseende och textur på glutenfritt bröd vid tillsats av broccolipulver?
Sander, Jenny ^LU and Nilsson, Karina ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Lipidoxidation i torkad mjölmask. I rostad mjölmask och i mjölmask med tillsatt antioxidant
Hansson, Mattias ^LU and Sandberg, Jonas (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Hur kan man främja vegetariskt protein i skolmiljö?
Wejle, Jonathan ^LU and Karlsson, Matilda ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- 2nd term paper

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