Enhanced protein fractionation from protein sources for their use in special food applications

Project Information

WHEY2FOOD

Grant agreement ID: 605807

Project closed

Start date 1 November 2013

End date 31 October 2015

Funded under

• Specific Programme "Capacities": Research for the benefit of SMEs

Total cost € 1 883 915,90

EU contribution € 1 408 000,00

Coordinated by

FRAUNHOFER GESELLSCHAFT ZUR FORDERUNG DER ANGEWANDTEN FORSCHUNG EV
Germany