Formation food dispersions for better tasting low fat nutritional foodstuffs

Informazioni relative al progetto

LOW FAT NUTRITIONAL

ID dell’accordo di sovvenzione: QLK1-CT-2001-60066

Progetto chiuso

Data di avvio 30 Marzo 2003

Data di completamento 29 Marzo 2007

Finanziato da

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

Costo totale € 166 500,00

Contributo UE € 166 500,00

Coordinato da

FRIESLAND COBERCO DAIRY FOODS BV
Netherlands

Obiettivo

Thermodynamic and kinetic description of the behaviour of macromolecular and low molecular components at freshly formed interfaces.

Campo scientifico

• engineering and technology › other engineering and technologies › food technology

Programma(i)

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

Argomento(i)

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

Invito a presentare proposte

Data not available

Meccanismo di finanziamento

BUR - Bursaries, grants, fellowships

Coordinatore

FRIESLAND COBERCO DAIRY FOODS BV

• Contributo UE: Nessun dato
• Indirizzo: Harderwijkerstraat 41006 ; 7400 AB DEVENTER ; Paesi Bassi
• Costo totale: Nessun dato