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- 2017
-
Mark
Influences of Key Components and Surface Modifications on Beer Lacing
- Master (Two yrs)
-
Mark
Characterization of non-coagulating milk
- Master (Two yrs)
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Mark
Klimatberäkning av livsmedel
- Master (Two yrs)
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Mark
Natural Extraction of Pungency
- Master (Two yrs)
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Mark
Determination of oxidative stability and textural properties of quinoa starch encapsulated oil
- Master (Two yrs)
- 2016
-
Mark
Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract
- Master (Two yrs)
-
Mark
Effect of in vitro gastrointestinal conditions on the structural and conformational properties of oat β-glucan
- Master (Two yrs)
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Mark
Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
- Master (Two yrs)
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Mark
The effect of mechanical shear in ambient yoghurt
- Master (Two yrs)
-
Mark
Beer Starter Cultures as a Source of Microbial Contamination in Beer - An Investigation on Twelve Beer Starter Cultures from Four Different Manufacturers
- Master (Two yrs)