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2022
Mark "Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
Rinaldi, Simona ^LU (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
Gabrielsson, Malin ^LU (2022) KLGM10 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 Product development of side-stream press cake through fermentation
Eriksson, Jacob ^LU (2022) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
Lindmark, Arvid ^LU (2022) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Gelling properties of milk gels using rennet as a coagulant
Voicu, Dragos ^LU and Bengtsson, Elin (2022) KLGM01 20221
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
- 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

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