NEW CONCEPT AND NEW FERMENTATION TECHNOLOGIES TO IMPROVE THE QUALITY (TEXTURE AND FLAVOURS) OF QUARGS AND QUARG-LIKE PRODUCTS

Objective

The objective is to design a new method of quarg production where acidification and flavour formation are separated. This will allow for both better control over texture and flavour, and also for many more variants to be produced. It thus constitutes an improvement over known technology.

Fields of science

• engineering and technology › industrial biotechnology › bioprocessing technologies › fermentation

Programme(s)

• FP3-AIR - Specific research and technological development and demonstration programme (EEC) in the field of agriculture and agro-industry, including fisheries, 1990-1994

Topic(s)

• 312 - Food quality

Call for proposal

Data not available

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

Yoplait SA

Address

10 Rue Jean Jacques Rousseau
94200 Ivry-sur-seine
France

Participants (4)

ARISTOTELIAN UNIVERSITY OF THESSALONIKI

Greece

Address

?
5454006 Thessaloniki

BUNDESANSTALT FUR ALPENLANDISCHE MILCHWIRTSCHAFT ROTHOLZ

Austria

Address

6200 Jenbach

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INRA)

France

Address

Rue De L'universite
Paris

Links

TEAGASC

Ireland

Address

Sandymount Avenue
4 Fermoy