Influence of the composition and structural organisation of the food matrix on flavour release and flavour perception

Project Information

MARIA -ANGELES DEL P

Grant agreement ID: QLK1-CT-2002-51525

Project closed

Start date 1 April 2003

End date 31 March 2005

Funded under

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

Total cost € 125 600,00

EU contribution € 125 600,00

Coordinated by

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE
France

Objective

The aim of this project is to understand the effect of the composition and structural organisation of food matrices on flavor release and flavour perception, which will allow industry to make its product development activities much more efficient and effective

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

RGI - Research grants (individual fellowships)

Coordinator

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE

• EU contribution: No data
• Address: Rue de Sully 17 ; 21065 DIJON ; France
• Total cost: No data