OPTIMIZATION OF TEXTURE IN HEAT PROCESSED FRUITS

Project Information

Grant agreement ID: AIR32215

Project closed

Start date 1 January 1995

End date 31 December 1996

Funded under

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

Total cost € 525 615,00

EU contribution € 400 000,00

Coordinated by

LEATHERHEAD INTERNATIONAL LIMITED
United Kingdom

Objective

To develop routes for the textural optimization of heat processed fruits through manipulation of cell wall composition, by control of some aspects of ripening and of heat processing.

Fields of science

• agricultural sciences › agriculture, forestry, and fisheries › agriculture › horticulture › fruit growing

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

LEATHERHEAD INTERNATIONAL LIMITED

• EU contribution: No data
• Address: Randalls Road ; KT22 7RY LEATHERHEAD ; United Kingdom
• Total cost: No data

Participants (4)

AGRICULTURAL UNIVERSITY OF WAGENINGEN

Netherlands

• EU contribution: No data
• Address: COSTERWEG ; 6701 BH WAGENINGEN
• Total cost: No data

Cpc Italia SpA

Italy

• EU contribution: No data
• Address: Via Pradazzo 5 ; 40012 Calderara di Reno Bologna
• Total cost: No data

University of Nottingham

United Kingdom

• EU contribution: No data
• Address: Sutton Bonington ; LE12 5RD Loughborough
• Total cost: No data

Università degli Studi di Roma 'La Sapienza'

Italy

• EU contribution: No data
• Address: Piazzale Aldo Moro ; 185 Roma
• Total cost: No data