Formation food dispersions for better tasting low fat nutritional foodstuffs

Informations projet

LOW FAT NUTRITIONAL

N° de convention de subvention: QLK1-CT-2001-60066

Projet clôturé

Date de début 30 Mars 2003

Date de fin 29 Mars 2007

Financé au titre de

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

Coût total € 166 500,00

Contribution de l’UE € 166 500,00

Coordonné par

FRIESLAND COBERCO DAIRY FOODS BV
Netherlands

Objectif

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

Champ scientifique

• 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

Thème(s)

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

Appel à propositions

Data not available

Régime de financement

BUR - Bursaries, grants, fellowships

Coordinateur

FRIESLAND COBERCO DAIRY FOODS BV

• Contribution de l’UE: Aucune donnée
• Adresse: Harderwijkerstraat 41006 ; 7400 AB DEVENTER ; Pays-Bas
• Coût total: Aucune donnée