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- 2022
-
Mark
Product development of side-stream press cake through fermentation
- Master (Two yrs)
- 2021
-
Mark
Är alger framtidens snacks?
- Univ. Diploma
-
Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
- Master (Two yrs)
-
Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
- Master (Two yrs)
- 2020
-
Mark
Investigation of water kefir microbiota and antioxidative capacity
- Bach. Degree
-
Mark
Livsmedelsverksamheters allergeninformation ur ett konsumentperspektiv -En uppföljning av ett allergenprojekt inom den offentliga livsmedelskontrollen
- Master (One yr)
- 2019
-
Mark
Evaluation of shelf life of packaged salad
- Master (Two yrs)
-
Mark
Säker sushi i Södertälje med fokus på målgruppen gravida kvinnor
- Univ. Diploma
-
Mark
Pasteurization, regulation, optimization and process design for warm swelling fruit drinks
- Master (Two yrs)
- 2018
-
Mark
Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii
- Master (Two yrs)