Andreas HåkanssonLund University | LU · Department of Food Technology, Engineering and Nutrition
Andreas Håkansson
PhD
About
70
Publications
12,520
Reads
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1,030
Citations
Introduction
Andreas Håkansson currently works at the Department of Food Technology, Engineering and Nutrition, Lund University. Andreas does research in Chemical Engineering. Their most recent publication is 'The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise'.
Projects
Projects (2)
Study of enzymes and metabolism of bacteria from the human gastrointestinal tract and probiotic strains.
