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- 2017
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Mark
Practising Authentic Wine Tourism. Wine Destination Mosel
- Master (Two yrs)
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Mark
Analys av timbalkost - En jämförelse av timbalkost tillverkad i storhushåll respektive industri
- Univ. Diploma
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Mark
Optimization of ingredients for Lactobacillus fermented beverages
- Master (Two yrs)
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Mark
Zero Waste within the food sector and an evaluation of the package-free distribution of two different food products
- Master (Two yrs)
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Mark
The behavior of meat emulsions and suspensions with added salt and polyphosphates and their substitution with vegetables and carbohydrates
- Master (Two yrs)
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Mark
Bästa tillgängliga teknik (BAT) för att minska ammoniakutsläpp från grisstall
- Bach. Degree
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Mark
Characterization of the Microbiota of Quinoa and Amaranth Grains, and Production of Fermented Quinoa Milk
- Master (Two yrs)
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Mark
The effect of barley on glucose regulation, appetite and colonic fermentation in middle aged subjects
- Master (Two yrs)
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Mark
Hygiensäkerhet Människors hälsa ligger i dina händer
- Univ. Diploma
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Mark
Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil leaves
- Master (Two yrs)