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- 2015
-
Mark
Reduction of sodium in sausages by a colloidal approach
- Master (Two yrs)
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Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
- Master (Two yrs)
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Mark
Building texture - the impact of mixing and recipe parameters on mayonnaise quality
- Master (Two yrs)
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Mark
Effects of whole grain products on appetite and voluntary energy intake: a randomised cross-over study in healthy subjects focusing on colonic fermentation aspects
- Master (Two yrs)
-
Mark
"Hoy por ti, mañana por mi"
(2015) MIDM19 20151
LUMID International Master programme in applied International Development and Management- Master (Two yrs)
- 2014
-
Mark
Can dietary fat intake modify genetic associations with blood lipid level? Observations from a Swedish cohort study
- Master (Two yrs)
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Mark
Collaboration and Innovation in Food Industry
- Master (Two yrs)
-
Mark
Mathantverk i nätverk - En studie om samverkan på landsbygden
- Bach. Degree
-
Mark
The impact of in utero malnutrition on “lost” births and neonatal mortality: Evidence from the 2002 food shortage in Malawi
- Master (Two yrs)
-
Mark
Från gårdsbutik till upplevelse- En studie om hur företag på landsbygden skapar upplevelser kring sin verksamhet
- Bach. Degree