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2022
Mark "Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
Thurfjell, Maria ^LU and Scholander, Clara ^LU (2022) KLGM10 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)
Mark Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
Kägu, Annette ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Changes in bacterial composition after consumption of a probiotic product against common colds
Wang, Tao ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
Nachemson Ekwall, Sarah ^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)

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