Design and engineering of carbohydrate functionality in foods.

Project Information

CARBENG

Grant agreement ID: QLK5-CT-1999-50512

Project closed

Start date 27 April 2001

End date 26 April 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

INSTITUTE OF FOOD RESEARCH
United Kingdom

Objective

Chemistry and physical chemistry of food polysaccharides relevant to their technological usefulness. Including studies on molecular characterisation, dynamics, imaging, and material properties and enzymes modification.

Fields of science

• natural sciences › biological sciences › biochemistry › biomolecules › carbohydrates
• natural sciences › biological sciences › biochemistry › biomolecules › proteins › enzymes
• natural sciences › chemical sciences › physical chemistry

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.-5. - Key action Sustainable Agriculture, Fisheries and Forestry

Call for proposal

Data not available

Funding Scheme

BUR - Bursaries, grants, fellowships

Coordinator

INSTITUTE OF FOOD RESEARCH

• EU contribution: No data
• Address: Norwich Research Park, Colney ; NR4 7UA NORWICH ; United Kingdom
• Total cost: No data