Innovative pulse and cereal-based food fermentations for human health and sustainable diets

Project Information

HealthFerm

Grant agreement ID: 101060247

DOI 10.3030/101060247

EC signature date 3 June 2022

Start date 1 September 2022

End date 31 August 2026

Funded under

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Total cost € 11 303 944,75

EU contribution € 11 303 944,75

Coordinated by

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

Deliverables

Documents, reports (2)

Analytical toolbox to evaluate raw material and food fermentations
Practice Abstracts - batch I

This deliverable contains 2 practice abstracts.

Websites, patent fillings, videos etc. (2)

Audio-visual material
Public project website