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- 2025
-
Mark
Consumers’ Acceptance of Emerging Technologies for Reducing Phytates and Raffinose Family Oligosaccharides (RFOs) in Whole Legume Products: A Study of Chickpeas, Lentils, and Beans
- Master (Two yrs)
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Mark
Optimizing Heat Treatment of Fruit Juices: Ensuring Quality Through Reduced Temperature
- Master (Two yrs)
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Mark
Investigation of Fermentation as a Processing Technique for HPP-treated Oat Okara and Its Potential Application in Food products
- Master (Two yrs)
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Mark
Dispenser inom Brandsvig vattenskyddsområde, Ängelholms kommun – Bekämpningsmedelsprovtagning för dricksvatten
- Bach. Degree
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Mark
Functional properties and Environmental sustainability of fermented yellow pea flour
- Master (Two yrs)
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Mark
Cricket Seitan : Development and Exploration of Textural Attributes and Sensory Analysis of Cricket-based Protein Alternatives.
- Master (Two yrs)
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Mark
Development of Heat-Stable Cookie Filling : Effect of Emulsifiers on Fat Crystallization
- Master (Two yrs)
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Mark
Formulation and Processing Optimization of Pea-Based Barista Drink : Effects of Emulsifiers and Calcium Salts
- Master (Two yrs)
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Mark
Impact of Modified and Native Starch on the Quality Attributes of Gluten-Free Bread
- Master (Two yrs)
-
Mark
PLANT DATA ANALYSIS OF PRE-RINSE IN CLEANING-IN-PLACE (CIP) PROCEDURES FOR AN ULTRA-HIGH TEMPERATURE (UHT) UNIT OPERATION
- Master (Two yrs)