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- 2016
-
Mark
Beer Starter Cultures as a Source of Microbial Contamination in Beer - An Investigation on Twelve Beer Starter Cultures from Four Different Manufacturers
- Master (Two yrs)
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Mark
Characterization of casein micelles and sodium caseinate in dense suspensions
- Master (Two yrs)
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Mark
Development of New Easy to Open Cheese Packaging for Elderly in Sweden - A Design Thinking Approach
- Master (Two yrs)
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Mark
Alternative Packaging Insulation Material Solutions for a Meal Kit Subscription Box Industry Leader
- Master (Two yrs)
-
Mark
Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
- Master (Two yrs)
-
Mark
Microbial composition of four kinds of tea with different degree of oxidation
- Master (Two yrs)
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Mark
Kan biokol minska kväveläckaget från skånsk åkerjord?
- Bach. Degree
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Mark
Climate Resilient Food Systems: An agroecological approach to Climate Resilient Pathways
- Master (Two yrs)
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Mark
Characterization of postharvest changes in onion and their relation with storage time
- Master (Two yrs)
- 2015
-
Mark
Regional food sustainability through Industrial Symbiosis - Evaluating the potentials in the Nöbbelöv region
- Master (One yr)