Útskrifaðir 2009

  

Ph.D. nemendur

Nafn  Háskóli  Fræðigrein   Leiðbeinandi  Titill ritgerðar

Kolbrún Sveinsdóttir

Háskóli Íslands

Matvælafræði

Emilía Martinsdóttir

Improved seafood sensory quality for the consumer. Sensorycharacteristics of different cod products and consumer acceptance

Wang Tao

Háskóli Íslands

Matvælafræði

Guðjón Þorkelsson

Enhancing the quality of seafood products through newpreservation techniques and seaweed based antioxidants - Algalpolyphenols as novel natural antioxidants

Tom Brenner Háskóli Íslands

Eðlisefnafræði

Ragnar Jóhannsson

Aggregation behaviour of cod muscle proteins

M.Sc. nemendur

Nafn   Háskóli Fræðigrein   Leiðbeinandi  Rannsóknarefni
Aðalbjörg Birna Guttormsdóttir Háskóli Íslands  Iðnaðarverkfræði  Sveinn Margeirsson

 Life Cycle Assessment on Icelandic cod product based on two different fishing methods

Árni Rúnarsson

Háskóli Íslands

Líffræði

Viggó Marteinsson

Changes in the oral microflora of occlusal surfaces of teeth with the onset of dental caries

Cyprian Ogombe Odoli

Háskóli Íslands

Matvælafræði

Sigurjón Arason

The effects of temperature abuse at the beginning of storage on the quality and shelf life of freshwater arctic char (Salvelinus alpinus)

Magnea Guðrún Arnþórsdóttir

Háskóli Íslands

Matvælafræði

Sigurjón Arason

Application of additives in chilled and frozen white fish fillets

Ofred J. M. Mhongole

Háskóli Íslands

Matvælafræði

Franklín Georgsson

Microbiology and Spoilage Trail in Nile perch (Lates niloticus), Lake Victoria, Tanzania

Sigríður Helga Sigurðardóttir

Háskóli Akureyrar

Líftækni

Ólafur H. Friðjónsson

Bioethanol production of ethanol with anaerobic thermophilc mutant strains

Ragnhildur Einarsdóttir

Háskóli Íslands

Matvælafræði

Sigurjón Arason

The influence of enzyme activity on physical properties in cod fillet products