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

Informazioni relative al progetto

MARIA -ANGELES DEL P

ID dell’accordo di sovvenzione: QLK1-CT-2002-51525

Progetto chiuso

Data di avvio 1 Aprile 2003

Data di completamento 31 Marzo 2005

Finanziato da

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

Costo totale € 125 600,00

Contributo UE € 125 600,00

Coordinato da

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE
France

Obiettivo

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

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

RGI - Research grants (individual fellowships)

Coordinatore

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE

• Contributo UE: Nessun dato
• Indirizzo: Rue de Sully 17 ; 21065 DIJON ; Francia
• Costo totale: Nessun dato