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- 2024
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Mark
Plant-Based Diets in the Digital Era: The Role of Social Media in Vegan and Vegetarian Practices
- Master (Two yrs)
- 2023
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Mark
Nutritional and environmental impact of plant-based burger prototypes
- Master (Two yrs)
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Mark
Are Roles The ‘Salt and Pepper’ of Ecosystems?
- Master (One yr)
- 2022
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Mark
Development of an innovative oat and chickpea based fermented product
- Master (Two yrs)
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Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
- Master (Two yrs)
-
Mark
Hållbara dryckesval - Växtbaserad dryck/komjölk och hur konsumenter kan påverkas till att välja ärtdryck
- Master (Two yrs)
- 2021
-
Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
- Master (Two yrs)
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Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
- Master (Two yrs)
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Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
- Master (Two yrs)
-
Mark
Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
- Master (Two yrs)