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- 2024
-
Mark
Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
(
- Master (Two yrs)
-
Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
(
- Master (Two yrs)
-
Mark
Cell Disruption using High Pressure Homogenization : Evaluating operation parameters and analysis methods applied on gram-positive bacteria.
(
- Master (Two yrs)
-
Mark
Effektivisering av kryddningsprocessen i chipsproduktion
(
- Bach. Degree
- 2023
-
Mark
A plant-based milk powder that functions as a substitution for regular milk powder
(
- Master (Two yrs)
-
Mark
Fouling modelling in a UHT unit based on plant data.
(
- Master (Two yrs)
- 2022
-
Mark
Rheological characterization of typical food products
(
- Master (Two yrs)
-
Mark
Improving the understanding of heat transfer when boiling solid foods
(
- Master (Two yrs)
- 2021
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
(
- Master (Two yrs)
- 2020
-
Mark
Approaches for improving the rheological characterization of fermented dairy products
(
- Master (Two yrs)