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2022
Mark Optimization of Bacterial Strains and Development of Fermented Seaweed
Milopoulou, Eleni ^LU (2022) KMBM01 20221
Applied Microbiology
Biotechnology
- 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 Stabilizing oat residue by fermentation with Lactic Acid Bacteria
Wallman, Lovisa ^LU (2022) KMBM05 20221
Applied Microbiology
- Master (Two yrs)
2021
Mark Evaluation of Novel Probiotics Acting on Seaweed Biomass
Kaushik, Tushar ^LU (2021) KBTM01 20211
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)
- Master (Two yrs)
Mark Optimizing Growth Conditions for Lactic Acid Bacteria
García Tejada, Lorenzo ^LU (2021) KETM01 20211
Chemical Engineering (M.Sc.Eng.)
- Master (Two yrs)
2020
Mark Selection of Lactic Acid Bacteria from Neeragaram, a South Indian fermented rice product, and evaluation of Swedish oats as a matrix for fermentation
Sivakumar, Pavithra ^LU (2020) KNLM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of predictive methods revealing stability in probiotic cultures
Andersson, Greta ^LU (2020) KMBM05 20201
Applied Microbiology
- Master (Two yrs)
2019
Mark Mjölksyrabakterier i suröl
Andersson, Fredrik ^LU and Koleszar, Sandy ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
2018
Mark Evaluation of the Potential Lactic Acid Bacteria (LAB) to Ferment Quinoa Milk
Jois, Chandana (2018) KLGM01 20181
Department of Food Technology, Engineering and Nutrition
- 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
Megaelectra, Afina Nuur Farma ^LU (2016) KLGM01 20161
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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