Design and engineering of carbohydrate functionality in foods.

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

Address

Norwich Research Park, Colney
NR4 7UA Norwich
United Kingdom