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2022
Mark Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
Leffler, Sophia ^LU (2022) KLTM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of a Vegan Minced Meat Analogue with Mycoprotein
Holmström, Klara ^LU (2022) KLTM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Analysis of Process Technologies to Preserve Berries
Zamudio Pedraza, Jose Abraham ^LU (2022) KLTM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Performance of a New Tetra Recart® Package Storing Oxygen Sensitive Food
Mathisson, Thea ^LU and Göransson, Sofia ^LU (2022) KLTM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Rheological characterization of typical food products
Isendahl, Hanna ^LU (2022) KLTM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Improving the understanding of heat transfer when boiling solid foods
Nguyen Trong, Dat ^LU (2022) KLTM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Early Life Factors and Disease Development in Childhood
Johansson, Ellen ^LU (2022) KLTM05 20222
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2021
Mark Chiafröns påverkan i glutenfria bröd
Laike Ståhle, Jonathan ^LU and Christensen, Tobias ^LU (2021) YTHL01 20211
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
Hellman, Rosa ^LU and Lundahl, Josefin ^LU (2021) YTHL01 20211
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård
Lönnergård, Åsa ^LU and Lindgren, Anette ^LU (2021) YTHL01 20211
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma

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