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- 2019
-
Mark
Acrylamide in Ready-to-Eat Potato Products
- Master (Two yrs)
- 2017
-
Mark
Klimatberäkning av livsmedel
- Master (Two yrs)
-
Mark
An investigation of rapeseed protein as a new food product
- Master (Two yrs)
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Mark
Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
- Master (Two yrs)
-
Mark
Productive use of coffee husks - How to make briquettes from coffee husk in Karagwe, Tanzania
- Bach. Degree
- 2016
-
Mark
Formulation and characterization of liposomal spray dried powders intended for inhalation
- Master (Two yrs)
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Mark
Suitability of Spray Dried Powder containing Lipids for Inhalation Formulation based on Fine Particle Fraction and Particle Size Distribution
- Prof. qual. >4 yrs
-
Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
- Master (Two yrs)
-
Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
- Master (Two yrs)
-
Mark
Product Development of Scuffins- Focus on how to prevent staling
- Master (Two yrs)