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Content archived on 2024-05-18

Processing effects of food allergen-lipid interactions during digestion

Objective

Biochemical and biophysical methods will be used to investigate the effect of thermal and high pressure processing on allergen-lipid interactions in the gastric environment, and determine their impact on the resistance of allergens to digestion, using 2S albumin and allergens from Brazil nut and Sesame.

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Topic(s)

Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.

Call for proposal

Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.

Data not available

Funding Scheme

Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.

RGI - Research grants (individual fellowships)

Coordinator

INSTITUTE OF FOOD RESEARCH
EU contribution
No data
Address
Norwich Research Park, Colney
NR4 7UA NORWICH
United Kingdom

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Total cost

The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.

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