Food Technology and Nutrition (M.Sc.)
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- 2024
-
Mark
The assessment of the acute and second meal postprandial impact of plant polar lipid on glucose concentrations and satiety in healthy young adults
(
- Master (Two yrs)
-
Mark
Developing a protocol for 3D-printable bioink from decellularised porcine tissue
(
- Master (Two yrs)
-
Mark
Formulation development, rheological characterization, and cosmetic evaluation of gel-creams
(
- Master (Two yrs)
-
Mark
Development of a fibre-rich snack made from baobab fruit pulp
(
- Master (Two yrs)
-
Mark
Investigating the effect of lecithin on acute and second-meal postprandial glycemia and appetite sensations in healthy adults - a single blind randomised crossover study
(
- Master (Two yrs)
-
Mark
Exploring alternative surfactants to replace PEG within lipid nanoparticles
2024) KLGM16 20232(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
- 2023
-
Mark
Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses
(
- Master (Two yrs)
-
Mark
The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production
(
- Master (Two yrs)
-
Mark
Nutritional and environmental impact of plant-based burger prototypes
(
- Master (Two yrs)
-
Mark
Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
(
- Master (Two yrs)
-
Mark
The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
(
- Master (Two yrs)
-
Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
(
- Master (Two yrs)
-
Mark
Influence of Peristaltic Pump Tubes on Protein Particles Formation for Lipase Enzyme Therapeutic Protein
(
- Master (Two yrs)
-
Mark
The Potential Use of Degradable Starch Microspheres as a Carrier for Nasal Drug Administration
(
- Master (Two yrs)
-
Mark
Effects of mixed surfactant system on chemical and physical stability of human growth hormone
(
- Master (Two yrs)
-
Mark
On rheology and release from semi-solid formulations for topical application
(
- Master (Two yrs)
-
Mark
Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
(
- Master (Two yrs)
-
Mark
Terahertz Time-Domain Spectroscopy Measurements as a Process Monitoring Approach for Blending with Magnesium Stearate
(
- Master (Two yrs)
-
Mark
Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
(
- Master (Two yrs)
-
Mark
Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
(
- Master (Two yrs)
-
Mark
The effect of lactose fines, magnesium stearate, choice of mixer and mixing process on the performance of adhesive mixtures for inhalation
(
- Master (Two yrs)
-
Mark
Starch-Based Aqueous Two-Phase Systems
(
- Master (Two yrs)
-
Mark
Stabilisation of modern alcohol-containing emulsions with proteins
(
- Master (Two yrs)
-
Mark
Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake
(
- Master (Two yrs)
-
Mark
A plant-based milk powder that functions as a substitution for regular milk powder
(
- Master (Two yrs)
-
Mark
Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
(
- Master (Two yrs)
-
Mark
Characterization of the microbiological population and presence on Swedish greenhouse grown cucumbers during shelf life at different storage and treatment conditions
(
- Master (Two yrs)
-
Mark
Fouling modelling in a UHT unit based on plant data.
(
- Master (Two yrs)
-
Mark
Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
(
- Master (Two yrs)
-
Mark
The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt
(
- Master (Two yrs)
-
Mark
DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
(
- Master (Two yrs)
-
Mark
Study of surfactant-preservative and protein-preservative interactions in multi-dose injectable formulation
(
- Master (Two yrs)
-
Mark
Exploring the effect of pulsed electric field on the growth and stress tolerance of oat seedlings
(
- Master (Two yrs)
-
Mark
Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment
(
- Master (Two yrs)
-
Mark
Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
(
- Master (Two yrs)
-
Mark
Methods to study device induced aggregation of proteins
(
- Master (Two yrs)
-
Mark
INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.
(
- Master (Two yrs)
-
Mark
Self-Propelled Microneedles for Oral Delivery of Macromolecules
(
- Master (Two yrs)
-
Mark
Understanding the effects of TCP-25 and EDTA interaction : A study of the biophysical aspects of a naturally derived peptide formulation with EDTA for topical application
(
- Master (Two yrs)
-
Mark
Storage period optimization of a viscous nasal spray suspension
(
- Master (Two yrs)
- 2022
-
Mark
Cloud Point of Non-ionic Surfactant Mixed With Preservative for Biological Drug Formulation
(
- Master (Two yrs)
-
Mark
Development of oat and bilberry-based beverages for a study about their effect on cardiometabolic markers in patients after acute myocardial infraction
(
- Master (Two yrs)
-
Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
(
- Master (Two yrs)
-
Mark
Creating A Chicken Analogue with Mycoprotein
(
- Master (Two yrs)
-
Mark
Quality and Regulatory Issues Related to Continuous Manufacturing of Biologics
(
- Master (Two yrs)
-
Mark
Performance of a New Tetra Recart® Package Storing Oxygen Sensitive Food
(
- Master (Two yrs)
-
Mark
Comparing different methods of measuring particle size for pharmaceutical excipients
(
- Master (Two yrs)
-
Mark
Gelling properties of milk gels using rennet as a coagulant
(
- Master (Two yrs)
-
Mark
Development of a Vegan Minced Meat Analogue with Mycoprotein
(
- Master (Two yrs)
-
Mark
Development and characterization of an eco-friendly cosmeceutical formulation with optimal performance.
(
- Master (Two yrs)
-
Mark
Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
(
- Master (Two yrs)
-
Mark
Analysis of Process Technologies to Preserve Berries
(
- Master (Two yrs)
-
Mark
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
(
- Master (Two yrs)
-
Mark
Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation
(
- Master (Two yrs)
-
Mark
Phenol-Protein Solution Stability
(
- Master (One yr)
-
Mark
Effects of pharmaceutical excipients on the chemical stability of therapeutic proteins in a parenteral formulation
(
- Master (Two yrs)
-
Mark
Development and analysis of a commercial hair treatment
(
- Master (Two yrs)
-
Mark
Product development of side-stream press cake through fermentation
(
- Master (Two yrs)
-
Mark
Investigation of a Quark Production Process
(
- Master (Two yrs)
-
Mark
Changes in bacterial composition after consumption of a probiotic product against common colds
(
- Master (Two yrs)
-
Mark
Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
(
- Master (Two yrs)
-
Mark
Effects of plant polar lipids on postprandial glycemic regulation in healthy humans
(
- Master (Two yrs)
-
Mark
Effect of a whole grain cereal product on glucose regulation and subjective appetite in an overnight perspective
(
- Master (Two yrs)
-
Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
(
- Master (Two yrs)
-
Mark
Effects of plant polar lipids on postprandial appetite sensations, mood, and cognition in healthy humans
(
- Master (Two yrs)
-
Mark
A Functionality Study of Mycoprotein
(
- Master (Two yrs)
-
Mark
Development of a Semisolid Baobab-based Protein Snack
(
- Master (Two yrs)
-
Mark
Green Coacervates for Pharma and Food
(
- Master (Two yrs)
-
Mark
Improving the understanding of heat transfer when boiling solid foods
(
- Master (Two yrs)
-
Mark
Rheological characterization of creams and prediction of stability
(
- Master (Two yrs)
-
Mark
Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
(
- Master (Two yrs)
-
Mark
Dry powder inhalers: The Match Between Formulation and Device
(
- Master (Two yrs)
-
Mark
Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
(
- Master (Two yrs)
-
Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
(
- Master (Two yrs)
-
Mark
Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
(
- Master (Two yrs)
-
Mark
Strategies for yield improvement of filamentous fungi in submerged culture
(
- Master (Two yrs)
-
Mark
Evaluation of a berry-based beverage for intervention studies
(
- Master (Two yrs)
-
Mark
Development of an innovative oat and chickpea based fermented product
(
- Master (Two yrs)
-
Mark
Encapsulation of probiotic bacteria in an oleogel
(
- Master (Two yrs)
-
Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
(
- Master (Two yrs)
-
Mark
Developing a Method to Study the Impact of Microbial DNA on the Brain Related to Alzheimer’s Disease – Can Food Make a Change?
(
- Master (Two yrs)
-
Mark
Rheological characterization of typical food products
(
- Master (Two yrs)
-
Mark
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
(
- Master (Two yrs)
-
Mark
Early Life Factors and Disease Development in Childhood
(
- Master (Two yrs)
- 2021
-
Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
(
- Master (Two yrs)
-
Mark
Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
(
- Master (Two yrs)
-
Mark
Examination of Nopal Cactus Cladodes and its Effect on Postprandial Glycemic Regualtion through a Pilot Meal study on Healthy Volunteers
(
- Master (Two yrs)
-
Mark
Use of Barley in Development of a Functional Product with Low Glycaemic Index
(
- Master (Two yrs)
-
Mark
Market research for a new antiseptic, natural, moisturizing product made with Pickering emulsion
(
- Bach. Degree
-
Mark
Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
(
- Master (Two yrs)
-
Mark
Är alger framtidens snacks?
(
- Univ. Diploma
-
Mark
Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
(
- Univ. Diploma
-
Mark
Jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård
(
- Univ. Diploma
-
Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
(
- Master (Two yrs)
-
Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
(
- Master (Two yrs)
-
Mark
Livsmedelshygien i skolkök
(
- Master (Two yrs)
-
Mark
Rostningens påverkan på koffein och klorogensyra - en kartläggning av Soldes kaffe
(
- Univ. Diploma
-
Mark
Hållbarhetsstudie av morot genom kvalitetsundersökning
(
- Univ. Diploma
-
Mark
Evaluation of Novel Quality Control Methods for Wheat Flour
(
- Master (Two yrs)
-
Mark
Single cell protein extraction for protein functional properties study and food applications
(
- Master (Two yrs)
-
Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
(
- Master (Two yrs)
-
Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
(
- Master (Two yrs)
-
Mark
Development of a plant-based ice cream
(
- Master (Two yrs)
-
Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
(
- Master (Two yrs)
-
Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
(
- Master (Two yrs)
-
Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
(
- Master (Two yrs)
-
Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(
- Master (Two yrs)
-
Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(
- Master (Two yrs)
-
Mark
Chiafröns påverkan i glutenfria bröd
(
- Univ. Diploma
-
Mark
Järnberikning av alfalfagroddar
(
- 2nd term paper
-
Mark
Isolering av rapsprotein med hjälp av en kombination av salt och pH
(
- Univ. Diploma
-
Mark
Formulation development of a recombinant VAR2-antiCD3 protein for cancer immunotherapy
(
- Master (Two yrs)
-
Mark
Comparison of Methods for Measuring Powder Flowability
(
- Master (Two yrs)
-
Mark
Sensorisk analys av (Nil) Tilapia
(
- Univ. Diploma
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
(
- Master (Two yrs)
-
Mark
Isterband av Mjölmask
(
- Univ. Diploma
-
Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
(
- Master (Two yrs)
-
Mark
Musselpulvers funktionalitet och potentiella tillämpningar i livsmedel
(
- Univ. Diploma
-
Mark
Determination of Mass- and Heat Transfer Coefficients for Computer Modelling of Pharmaceutical Freeze-Drying
(
- Master (Two yrs)
-
Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
(
- Master (Two yrs)
-
Mark
Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
(
- Master (Two yrs)
-
Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
(
- Master (Two yrs)
-
Mark
The Role of Dispersed Phase Viscosity on Homogenization
(
- Master (Two yrs)
-
Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
(
- Master (Two yrs)
-
Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
(
- Master (Two yrs)
-
Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
(
- Master (Two yrs)
-
Mark
Effect of Oat Bio-actives on Cardiometabolic Related Variables in Humans
(
- Master (Two yrs)
-
Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
(
- Master (Two yrs)
- 2020
-
Mark
Soluble and insoluble fractions from nopal (Opuntia ficus) cladodes improve postprandial glycaemic regulation: a crossover randomized study in healthy volunteers
(
- Master (Two yrs)
-
Mark
Water Insoluble Fraction of Nopal (Opuntia ficus) Cladodes Beneficially Affects Postprandial Appetite-related Variables, while the Soluble Fraction Has No Effect: A Randomized Crossover Study in Healthy Volunteers
(
- Master (Two yrs)
-
Mark
A Guide to Choose the Most Suited Superdisintegrant - General considerations and watchout when optimizing ODT-formulations
(
- Master (Two yrs)
-
Mark
Starch Pickering Emulsions - Release Mechanisms
(
- Master (Two yrs)
-
Mark
Functionality of oat based food ingredients
(
- Master (Two yrs)
-
Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
(
- Master (Two yrs)
-
Mark
Selection of Lactic Acid Bacteria from Neeragaram, a South Indian fermented rice product, and evaluation of Swedish oats as a matrix for fermentation
(
- Master (Two yrs)
-
Mark
A comparison of different orthogonal techniques for the investigation of the conformational stability of NIST mAb in liquid formulations
(
- Master (Two yrs)
-
Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
(
- Master (Two yrs)
-
Mark
Temperature distribution in a high shear mixer during heating
(
- Master (Two yrs)
-
Mark
Heat moisture treatment of potato starch to achieve physical modifications
(
- Master (Two yrs)
-
Mark
Protein environment and structure in neat and hydrated deep eutectic solvents
(
- Master (Two yrs)
-
Mark
NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
(
- Master (Two yrs)
-
Mark
Side Streams Throughout the Food Supply Chain in Västra Götaland - A Study of Reported Data, Interviews with Food Producers and a Simplified LCA Case Study
(
- Master (Two yrs)
-
Mark
How Substances in Agricultural Waste Material Can Be Used as Active Ingredients in Skin Care Products
(
- Master (Two yrs)
-
Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
(
- Master (Two yrs)
-
Mark
Possible unexpected peaks from oil drop size measurements in milk
(
- Master (Two yrs)
-
Mark
Analyzing potato protein isolates for their potential in developing meat analogues
(
- Master (Two yrs)
-
Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
(
- Master (Two yrs)
-
Mark
Data investigation of the effects of probiotics on the gut microbiome and immune response in children with celiac disease autoimmunity
(
- Master (Two yrs)
-
Mark
Optimization of Protein Recovery Process from Rapeseed Cake
(
- Master (Two yrs)
-
Mark
How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
(
- Master (Two yrs)
-
Mark
Deep Eutectic Solvents and Their Possible Application in Transdermal Drug Delivery
(
- Master (Two yrs)
-
Mark
Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
(
- Master (Two yrs)
-
Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
(
- Master (Two yrs)
-
Mark
Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
(
- Master (Two yrs)
-
Mark
Approaches for improving the rheological characterization of fermented dairy products
(
- Master (Two yrs)
-
Mark
Emulsifying properties of Baobab pulp for novel food application
(
- Master (Two yrs)
-
Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
(
- Master (Two yrs)
-
Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
(
- Master (Two yrs)
-
Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
(
- Master (Two yrs)
-
Mark
Characterization of the ethylene-vinyl acetate copolymer and the influencing parameters of the weld in intravaginal rings
(
- Master (Two yrs)
-
Mark
Development of a Drink
(
- Master (Two yrs)
- 2019
-
Mark
Peptide fragment screening towards a new inhibitor of neutrophil elastase
(
- Master (Two yrs)
-
Mark
Acrylamide in Ready-to-Eat Potato Products
(
- Master (Two yrs)
-
Mark
Drivers and Barriers for Reducing Food Waste in School Kitchens
(
- Master (Two yrs)
-
Mark
Skiljer sig bromelainaktiviteten i färsk ananas jämfört med processade ananasprodukter?
(
- Univ. Diploma
-
Mark
Har konsumtionen av rött kött förändrats i svenska grundskolor de senaste åren?
(
- Univ. Diploma
-
Mark
Aggregation propensity of homologous peptides as studied by 1H NMR-spectroscopy
(
- Master (Two yrs)
-
Mark
Undersökning på om det finns samma sensoriska kvalitet på chipsproduktion med bortsorterade betor som med kvalitetsgodkända betor, samt finns det ett ekonomiskt värde i en sådan produktion?
(
- Univ. Diploma
-
Mark
Develop a method to detect nanoparticles in tap water using AF4
(
- Master (Two yrs)
-
Mark
Lipidoxidation i torkad mjölmask. I rostad mjölmask och i mjölmask med tillsatt antioxidant
(
- Univ. Diploma
-
Mark
Developing microscopy methods for evaluating bio-processed Brewers Spent Grain (BSG)
(
- Master (Two yrs)
-
Mark
Development of a Vegan, Protein-Rich, Probiotic Beverage
(
- Master (Two yrs)
-
Mark
Förutsättningar för utveckling av sockerreducerad konfektyr
(
- Master (Two yrs)
-
Mark
Study of tomato fiber fragmentation in the high-pressure homogenizer
(
- Master (Two yrs)
-
Mark
Gut-brain axis: Dietary regulation of intestinal and blood-brain barrier function
(
- Master (Two yrs)
-
Mark
Effect of fermentation on physicochemical and rheological properties of plant based beverage
(
- Master (Two yrs)
-
Mark
Effects of blanching, drying and fermentation on nutrient content and physio-chemical properties of Norwegian Saccharina latissima and Alaria esculenta for application in meat-based products
(
- Master (Two yrs)
-
Mark
The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids
(
- Master (Two yrs)
-
Mark
Säker köttbullsproduktion
(
- Univ. Diploma
-
Mark
Development of a Method to Quantify Stickiness of Filling Products in Tetra Recart
(
- Master (Two yrs)
-
Mark
Hur påverkas bakegenskaper, smak, utseende och textur på glutenfritt bröd vid tillsats av broccolipulver?
(
- Univ. Diploma
-
Mark
Påverkan av temperaturavvikelser under simulerad transport på matsallader
(
- Univ. Diploma
-
Mark
An investigation on the denaturation process of human growth hormone induced by non-ionic surfactants
(
- Master (Two yrs)
-
Mark
Characterising the Rheology of Fermented Dairy Products During Filling
(
- Master (Two yrs)
-
Mark
Förädling av vildsvinskött genom torkning
(
- Univ. Diploma
-
Mark
Formulation and evaluation of fast disintegrating tablets for a pharmaceutical product
(
- Master (Two yrs)
-
Mark
Effect of maize soaking, germination and fermentation on phytate content and its contribution towards improving nutrients bioavailability
(
- Master (Two yrs)
-
Mark
Investigation of the relationship between physical properties of mesalazine and its behavior during dry mixing
(
- Master (Two yrs)
-
Mark
Produktutveckling av en yoghurtliknande vegetabilisk produkt
(
- Univ. Diploma
-
Mark
Svensk och säsongsanpssad salladsbuffé till Staffanstorps kommuns skolor
(
- Univ. Diploma
-
Mark
Mjölksyrabakterier i suröl
(
- Univ. Diploma
-
Mark
Using NGS to determine gut microbiota in children with risk of celiac disease treated with probiotic
(
- Master (Two yrs)
-
Mark
Hur kan man främja vegetariskt protein i skolmiljö?
(
- 2nd term paper
-
Mark
Heat processing and storage of a berry-based beverage and its influence on polyphenolic compounds – a preparatory analysis of a study product for a clinical trial
(
- Master (Two yrs)
-
Mark
Säker sushi i Södertälje med fokus på målgruppen gravida kvinnor
(
- Univ. Diploma
-
Mark
Effect of Oat drinks differing in lipid composition on postprandial glucose response and appetite variables in healthy subjects
(
- Master (Two yrs)
-
Mark
Optimization of Protein Recovery from Rapeseed Press Cake
(
- Master (Two yrs)
-
Mark
Phase Studies of Complex Polyelectrolyte Mixtures
(
- Master (Two yrs)
-
Mark
Evaluation of methods for detecting microbial translocation into the blood of IBD patients
(
- Master (Two yrs)
-
Mark
Shelf life of fresh-cut fruits and salad leaves treated with Pulsed Electric Field (PEF)
(
- Master (Two yrs)
-
Mark
Safety Evaluation and Growth Optimisation of a New Probiotic
(
- Master (Two yrs)
-
Mark
Surface Rheology of Solutions From Redissolved Protein Powders
(
- Master (Two yrs)
-
Mark
Development of a vitamin C-rich baobab beverage
(
- Master (Two yrs)
-
Mark
Starch based formulation for colon delivery of probiotics
(
- Master (Two yrs)
-
Mark
Evaluation of shelf life of packaged salad
(
- Master (Two yrs)
-
Mark
Examination, Identification and Characterization of Bioactive Compounds Found in the Liver and Venom sac of Chimaera monstrosa
(
- Master (Two yrs)
-
Mark
Pasteurization, regulation, optimization and process design for warm swelling fruit drinks
(
- Master (Two yrs)
- 2018
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Mark
Financial and process optimization through statistical identification of batch specific variability
(
- Master (Two yrs)
-
Mark
The Effect of In Vitro Gastrointestinal Condition on Aggregation of Nano Silica Particles
(
- Master (Two yrs)
-
Mark
Optimization of Pulse Electric Field Treatment and Vacuum Impregnation for Reducing Freezing Injury of Thawed Rucola Leaves
(
- Master (Two yrs)
-
Mark
Methodology development for analyzing probiotic influences on the gastrointestinal flora in children with elevated risk of celiac disease
(
- Master (Two yrs)
-
Mark
Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect
(
- Master (Two yrs)
-
Mark
Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii
(
- Master (Two yrs)
-
Mark
Light stability of purple corn anthocyanins microencapsulated with different wall materials
(
- Master (Two yrs)
-
Mark
The effect of the fermented tea beverage kombucha on the gut microflora
(
- Master (Two yrs)
-
Mark
An evaluation of the Bacillus content in beer
(
- Master (Two yrs)
-
Mark
Development of Tempeh on Swedish Legumes
(
- Master (Two yrs)
-
Mark
Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones
(
- Master (Two yrs)
-
Mark
Möjligheten att utnyttja de unika hälsoegenskaperna i korn
(
- Master (Two yrs)
-
Mark
Commercialisation of food products for managing type 2 diabetes: Reaching success in a highly regulated market
(
- Master (Two yrs)
-
Mark
Aqueous Polymeric Coating for Orally Disintegrating Lozenges
(
- Master (Two yrs)
-
Mark
Study of the preparation of a stable foam
(
- Master (Two yrs)
-
Mark
Effect of pulsed electric field treatment in combination with hot-air drying on glandular trichomes of basil
(
- Master (Two yrs)
-
Mark
Mapping of waste in the ham production process and possible solutions
2018) In Mapping of waste in the ham production process and possible solutions KLTM05 20181(
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
-
Mark
Lipase activity in Swedish raw milk
(
- Master (Two yrs)
-
Mark
Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves
(
- Master (Two yrs)
-
Mark
Homogenization of yoghurt milk
(
- Master (Two yrs)
-
Mark
Optimal Pulse Electric Field (PEF) Treatment for Drying of Carrots
(
- Master (Two yrs)
-
Mark
NMR Study on the Aggregation Behavior of the Therapeutic Peptide Carbetocin
(
- Master (Two yrs)
-
Mark
The development of a 100% vegan hair structurizer
(
- Master (Two yrs)
- 2017
-
Mark
Development of Oat bran based fiber-rich beverage and its corresponding placebo for a clinical trial
(
- Master (Two yrs)
-
Mark
On the phase behavior of triglyceride/ethanol/water-systems
(
- Master (Two yrs)
-
Mark
Impact of raw material characteristics on weight losses during coffee roasting
(
- Master (Two yrs)
-
Mark
Optimization of methods to grow spinach hydroponically in the presence of antagonists and their activity against Escherichia coli
(
- Master (Two yrs)
-
Mark
Varför säljs inte fryst nötfärs i livsmedelsbutik?
(
- Univ. Diploma
-
Mark
Effect of guard cells electroporation on drying kinetics and quality characteristics of Genovese basil leaves
(
- Master (Two yrs)
-
Mark
Analys av timbalkost - En jämförelse av timbalkost tillverkad i storhushåll respektive industri
(
- Univ. Diploma
-
Mark
Optimization of ingredients for Lactobacillus fermented beverages
(
- Master (Two yrs)
-
Mark
Different parameters affecting lipid oxidation in meatballs
(
- Master (Two yrs)
-
Mark
Är det möjligt att med dagens förutsättningar förlänga hållbarheten från 24 h till 48 h på butikspackad blandfärs?
(
- Univ. Diploma
-
Mark
Uppfyller produkterna i Malmös livsmedelsbutiker lagkraven avseende näringsdeklaration på importerade livsmedel?
(
- Univ. Diploma
-
Mark
Beräkningsmodell för näringsdeklaration av ost
(
- Univ. Diploma
-
Mark
Phase Behavior of Water and Cyclodextrin Systems
(
- 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)
-
Mark
Polyfenoler i olivolja - förordningar, halter och hälsopåståenden
(
- Univ. Diploma
-
Mark
Klimatberäkning av livsmedel
(
- Master (Two yrs)
-
Mark
Production of Low-Fat Whipping Cream Using Microparticulated Whey Proteins
(
- Master (Two yrs)
-
Mark
Hygiensäkerhet Människors hälsa ligger i dina händer
(
- Univ. Diploma
-
Mark
Drav i bröd, hur påverkas de baktekniska och närings- mässiga egenskaperna?
(
- Univ. Diploma
-
Mark
Determination of oxidative stability and textural properties of quinoa starch encapsulated oil
(
- Master (Two yrs)