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2024
Mark Plant-Based Diets in the Digital Era: The Role of Social Media in Vegan and Vegetarian Practices
Ayulo Gobelli, Arianna and Merk, Lena ^LU (2024) SMMM40 20241
Department of Service Studies
- Master (Two yrs)
2023
Mark Are Roles The ‘Salt and Pepper’ of Ecosystems?
Krasniqi, Premton ^LU and Lopes, Sofia ^LU (2023) BUSN09 20231
Department of Business Administration
- Master (One yr)
Mark Nutritional and environmental impact of plant-based burger prototypes
Ströhagen, Noemi ^LU (2023) KLGM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2022
Mark Development of an innovative oat and chickpea based fermented product
Kleinherenbrink, Jasper ^LU (2022) KNLM01 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Hållbara dryckesval - Växtbaserad dryck/komjölk och hur konsumenter kan påverkas till att välja ärtdryck
Fridvad, Lidija ^LU (2022) MVEM30 20221
Studies in Environmental Science
- Master (Two yrs)
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)
2021
Mark Development of a plant-based ice cream
Tengnäs, Lovisa ^LU (2021) KLGM10 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
Izad Khast Wellerfeld, Anthon ^LU (2021) KLGM10 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
Holmgran, Nicki ^LU and Svendsen, Jens ^LU (2021) KLTM05 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
Medina Perez, Cinthia Aurora ^LU (2021) KLGM01 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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