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- 2025
-
Mark
From Relative to Absolute – Predicting Viscosity in Food Processing and Packaging
- Master (Two yrs)
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Mark
Effects of High Shear Mixing and Emulsifier Concentration on Droplet Size in Emulsions
- Master (Two yrs)
-
Mark
Cavitation in High-Pressure Homogenizers - Investigation of an Experimental Method Based on Free Radical Formation
- Master (Two yrs)
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Mark
PLANT DATA ANALYSIS OF PRE-RINSE IN CLEANING-IN-PLACE (CIP) PROCEDURES FOR AN ULTRA-HIGH TEMPERATURE (UHT) UNIT OPERATION
- Master (Two yrs)
-
Mark
Optimizing Heat Treatment of Fruit Juices: Ensuring Quality Through Reduced Temperature
- Master (Two yrs)
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Mark
Test Method for Oxygen Tolerance of Packed Product in Tetra Recart®
- Master (Two yrs)
- 2024
-
Mark
Cell Disruption using High Pressure Homogenization : Evaluating operation parameters and analysis methods applied on gram-positive bacteria.
- Master (Two yrs)
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Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
- Master (Two yrs)
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Mark
Effektivisering av kryddningsprocessen i chipsproduktion
- Bach. Degree
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Mark
Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
- Master (Two yrs)