A new tool to guide consumers on how to mix and match foods to improve their blood glucose profiles

Project description

A consumer’s guide to reducing the glycaemic response to starchy foods

Fields of science

• engineering and technology › other engineering and technologies › food technology
• social sciences › sociology › demography › mortality
• natural sciences › biological sciences › biochemistry › biomolecules › proteins › enzymes

Programme(s)

• H2020-EU.1.3. - EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions Main Programme
• H2020-EU.1.3.2. - Nurturing excellence by means of cross-border and cross-sector mobility

Topic(s)

• MSCA-IF-2019 - Individual Fellowships

Call for proposal

H2020-MSCA-IF-2019

See other projects for this call

Funding Scheme

MSCA-IF-EF-ST - Standard EF

Coordinator

TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY

Net EU contribution

€ 184 590,72

Address

Oak Park
R93 Carlow
Ireland

Region

Ireland › Eastern and Midland › Dublin

Activity type

Higher or Secondary Education Establishments

Links

Non-EU contribution

€ 0,00