Food Technology and Nutrition (MSc) Industrial Design (MFA) Logistics and Supply Chain Management (MSc) Box 118, SE-221 00 LUND, Sweden Tel: +46 46 222 72 00

Department of Food Technology, Engineering and Nutrition; Foodnexus; Lund University Box 117, 221 00 LUND Telephone (switchboard): +46-46-222 00 00 lu@lu.se

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Recent research outputs Sareh Boostani & Seid Mahdi Jafari, 2021, In: Trends in Food Science and Technology. 109, p. 303-321 19 p. Birgit Janicke, 2009, Lund University (Media-Tryck).

Thao Nguyen PhD in Applied Nutrition, Department of Food Technology, Engineering and Nutrition, Lund University

Food Technology, Engineering and Nutrition The Department of Food Technology, Engineering and Nutrition is engaged in studies of the chemical and physical design of health-promoting food.

Register Advanced. Home | Publications | Departments; Food Technology, Engineering and Nutrition-lup-obsolete. About this department.
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It is also possible to add other courses such as dairy technology, quality and product safety. Selected programmes and courses Food Technology, Engineering and Nutrition; Immunotechnology; Industrial Management and Logistics; Box 118, SE-221 00 LUND Telefon: +46 46-222 72 00 info@lth.se.

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About. The Food Technology and Nutrition - Pre-Master's Programme from ONCAMPUS Lund is available as a two or three-term programme, with the opportunity to progress to a wide range of Engineering and Science Master’s degrees at Lund University and Swedish University of Agricultural Sciences or two Business Master's degrees at Kristianstad University.

Technology and Society. The Faculty of Engineering (LTH) is a part of Lund University. Most of our programmes are offered on our campus in the northern part of Lund. Goran MOLIN | Cited by 11,547 | of Lund University, Lund (LU) | Read 313 publications | Contact Goran MOLIN in food technology Logistics Service Ma-nagement Service management (Retail, Tou-rism, Hotel/ Restaurant) Applied Nutrition Lund University Centre for Sustainabi - lity Studies Food Innovation and Product Design (FIPDes) Food Security in tropical areas International Master in Food Tech-nology and Nutrition Packaging logistics Industrial economics During whey powder production, the feed is subjected to several heat treatments which can cause lactosylation of proteins. In this study, lactosylation of whey proteins was evaluated in spray‐dried powders before and after storage by varying the native protein fraction as well as the serum protein/lactose ratio in the powders. 4 Department of Food technology engineering and nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden. ali.marefati@food.lth.se.