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HIGH HYDROSTATIC PRESSURE TREATMENT, ITS IMPACT ON SPOILAGE ORGANISMS, BIOPOLYMER ACTIVITY, FUNCTIONALITY AND NUTRIENT COMPOSITION OF FOOD SYSTEMS

Objectif



The project presented aims towards providing a sound scientific basis for the improvement of the safety, intrinsic quality and functionality of foodstuffs via high pressure treatment. It also attempts to extend current high pressure knowledge to the development of novel non-thermal product friendly food preservation methods.

Appel à propositions

Data not available

Régime de financement

CSC - Cost-sharing contracts

Coordinateur

Technische Universität Berlin
Contribution de l’UE
Aucune donnée
Adresse
Königin-Luise-Straße 22
14195 Berlin
Allemagne

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Coût total
Aucune donnée

Participants (11)