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2022
Mark Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
Schüler, Charlotte ^LU (2022) KLGM01 20222
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Gelling properties of milk gels using rennet as a coagulant
Voicu, Dragos ^LU and Bengtsson, Elin (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
- Master (Two yrs)
Mark Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
Lindmark, Arvid ^LU (2022) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Kadmiumhalter i svensk tång
Laike Ståhle, Jonathan ^LU and Jonsson, Emil ^LU (2022) YTHL05 20221
Livsmedelsteknik (kandidat)
Food Science
- Bach. Degree
Mark Fårkött i det offentliga köket
Nilsson, Malin ^LU and Lenander, Joakim ^LU (2022) YTHL05 20221
Livsmedelsteknik (kandidat)
Food Science
- Bach. Degree
Mark Icke-energigivande sötningsmedel i Energidryck
Lindgren, Anette ^LU and Christensen, Tobias ^LU (2022) YTHL05 20221
Livsmedelsteknik (kandidat)
Food Science
- Bach. Degree
Mark Creating A Chicken Analogue with Mycoprotein
Zheng, Jiayi ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
Longmore, Natalie ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark A Functionality Study of Mycoprotein
Zhang, Luying ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of a Semisolid Baobab-based Protein Snack
Bergman, David ^LU and Wikner, Olle ^LU (2022) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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