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

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	Háskólinn á Akureyri	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