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2019
Mark Development of a Vegan, Protein-Rich, Probiotic Beverage
Niclasson, Olivia ^LU and Hajian, Mina ^LU (2019) KLGM01 20191
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
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?
Starck, Evelina ^LU and Lund, Noemi ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
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 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
Mark Produktutveckling av en yoghurtliknande vegetabilisk produkt
Magnusson, Carolina ^LU and Holkkola, Ramona ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
Mark Optimization of Protein Recovery from Rapeseed Press Cake
Ahlström, Cecilia ^LU (2019) KLTM05 20182
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Characterising the Rheology of Fermented Dairy Products During Filling
Williamson, Hera ^LU and Ostréus, Rebecka ^LU (2019) KLTM05 20191
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Förädling av vildsvinskött genom torkning
Hicks, Alexandra ^LU and Nilsson, Peter ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma

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