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- 2025
-
Mark
Investigating the Role of Solid Fat Content and Crystallinity in Plant-Based Whipping Cream and Ice Cream: A Protocol Development for Optimization Formulation
- Master (Two yrs)
-
Mark
Reduction of Flocculation in Potato-Based Milk Analogues
- Master (Two yrs)
- 2021
-
Mark
Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
- Master (Two yrs)
- 2020
-
Mark
Analyzing potato protein isolates for their potential in developing meat analogues
- Master (Two yrs)
- 2019
-
Mark
Produktutveckling av en yoghurtliknande vegetabilisk produkt
- Univ. Diploma
- 2017
-
Mark
Effect of salt, phosphate and carrageenan on proporties of smoked ham
- Master (Two yrs)
-
Mark
Different parameters affecting lipid oxidation in meatballs
- Master (Two yrs)
-
Mark
The behavior of meat emulsions and suspensions with added salt and polyphosphates and their substitution with vegetables and carbohydrates
- Master (Two yrs)
- 2016
-
Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
- Master (Two yrs)
- 2015
-
Mark
Reduction of sodium in sausages by a colloidal approach
- Master (Two yrs)