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2025
Mark Effect of Fermentation on Nutritional and Sensory Properties of Textured Pea Protein for Plant-Based Meat Analogues
Törnqvist, Jessica ^LU (2025) KLTM02 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Investigation of Fermentation as a Processing Technique for HPP-treated Oat Okara and Its Potential Application in Food products
Erlinge, Emma ^LU and Johansson, Maja ^LU (2025) KLTM06 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2023
Mark Improving the sensorial properties of pea protein through fermentation
Stamatakis, Antonios ^LU (2023) MTTM01 20231
Packaging Logistics
- Master (Two yrs)
Mark Solid-state fermentation of the microalgae Scenedesmus sp. for improved conservation and protein digestibility
Nordin Fürdös, André ^LU (2023) KBTM05 20231
Biotechnology
Biotechnology (MSc)
- Master (Two yrs)

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