Structuration and properties of soft foams in food systems

Objective

The research training area lies in the study of mousse stabilization by understanding its structuration and destabilization phenomena. Ways of innovation are exploring new systems with specific polysaccharides and/or proteins, using fundamental and applied physico-chemical properties, and developing pre-industrial formulations.

Fields of science

• natural sciences › biological sciences › biochemistry › biomolecules › proteins
• natural sciences › biological sciences › biochemistry › biomolecules › carbohydrates

Programme(s)

• FP5-GROWTH - Programme for research technological development and demonstration on "Competitive and sustainable growth 1998-2002"

Topic(s)

• 1.1.3.-5. - RTD Activities of a Generic Nature : materials and their technologies for production and transformation and new and improved materials and production technologies in the steel field

Call for proposal

Data not available

Funding Scheme

BUR - Bursaries, grants, fellowships

Coordinator

RHODIA RECHERCHES S.A.

Address

Rue De La Haie Coq 52
93300 Aubervilliers
France

Links