Development of an innovative and resource-efficient starter culture for the baking industry to enhance flavour diversity

Project description

The first alternative to commercial baker’s yeast

Fields of science

• natural sciences › computer and information sciences › databases
• medical and health sciences › health sciences › nutrition
• natural sciences › biological sciences › biochemistry › biomolecules › carbohydrates
• natural sciences › biological sciences › microbiology
• engineering and technology › industrial biotechnology › bioprocessing technologies › fermentation

Programme(s)

• H2020-EU.2.3. - INDUSTRIAL LEADERSHIP - Innovation In SMEs Main Programme
• H2020-EU.3. - PRIORITY 'Societal challenges
• H2020-EU.2.1. - INDUSTRIAL LEADERSHIP - Leadership in enabling and industrial technologies

Topic(s)

• EIC-SMEInst-2018-2020 - SME instrument

Call for proposal

H2020-EIC-SMEInst-2018-2020

See other projects for this call

Sub call

H2020-SMEInst-2018-2020-1

Funding Scheme

SME-1 - SME instrument phase 1

Coordinator

OPTIFERM GMBH

Net EU contribution

€ 50 000,00

Address

Oberzollhauser Steige 4
87466 Oy-mittelberg
Germany

Region

Bayern › Schwaben › Oberallgäu

Activity type

Private for-profit entities (excluding Higher or Secondary Education Establishments)

Links

Other funding

€ 50 000,00