Enzyme kinetics during thermal and non-thermal food processing

Project Information

KINETICS

Grant agreement ID: QLK1-CT-2000-60014

Project closed

Start date 22 October 2001

End date 21 October 2005

Funded under

• Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Total cost € 180 000,00

EU contribution € 180 000,00

Coordinated by

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

Objective

Research training will be provided in relation to kinetics of enzyme activity and enzyme inactivation during thermal (i.e. heat and cold) and non-thermal (i.e. high pressure, high electric field pulses) food processing technologies.

Fields of science (EuroSciVoc)

CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.

• engineering and technology › other engineering and technologies › food technology
• natural sciences › biological sciences › biochemistry › biomolecules › proteins › enzymes

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Programme(s)

• FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Topic(s)

• 1.1.1.-1. - Key action Food, Nutrition and Health

Call for proposal

Data not available

Funding Scheme

BUR - Bursaries, grants, fellowships

Coordinator

KATHOLIEKE UNIVERSITEIT LEUVEN

• EU contribution: No data
• Address: Kardinaal Mercierlaan 92 ; 3001 HEVERLEE ; Belgium
• Total cost: No data