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- 2020
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Mark
Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
- Master (Two yrs)
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Mark
Approaches for improving the rheological characterization of fermented dairy products
- Master (Two yrs)
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Mark
Possible unexpected peaks from oil drop size measurements in milk
- 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
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
- Master (Two yrs)
- 2019
-
Mark
Undersökning på om det finns samma sensoriska kvalitet på chipsproduktion med bortsorterade betor som med kvalitetsgodkända betor, samt finns det ett ekonomiskt värde i en sådan produktion?
- Univ. Diploma
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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