Formation food dispersions for better tasting low fat nutritional foodstuffs

Project Information

LOW FAT NUTRITIONAL

Grant agreement ID: QLK1-CT-2001-60066

Project closed

Start date 30 March 2003

End date 29 March 2007

Funded under

• Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Total cost € 166 500,00

EU contribution € 166 500,00

Coordinated by

FRIESLAND COBERCO DAIRY FOODS BV
Netherlands

Objective

Thermodynamic and kinetic description of the behaviour of macromolecular and low molecular components at freshly formed interfaces.

Fields of science

• engineering and technology › other engineering and technologies › food technology

Programme(s)

• FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Topic(s)

• 1.1.1.-1. - Key action Food, Nutrition and Health

Call for proposal

Data not available

Funding Scheme

BUR - Bursaries, grants, fellowships

Coordinator

FRIESLAND COBERCO DAIRY FOODS BV

• EU contribution: No data
• Address: Harderwijkerstraat 41006 ; 7400 AB DEVENTER ; Netherlands
• Total cost: No data