Objectif Indigenous fermented foods form a very substantial part of the diet in many parts of Africa. African research institutions generally lack the required research capability to upgrade these traditional methods to levels consistent with modern food safety requirements and quality standards. A number EU projects have been started to build capability for R&D into African fermented foods but these individual efforts need to be co-ordinated and strengthened through personal and institutional networks in order to achieve the required critical mass of skilled scientists and researchers. This project aims at holding an international seminaron traditional African fermented foods with the aim of establishing and formalising a research network in this area . It is also aimed at establishing state of the art in African fermented foods and defining research priorities. Champ scientifique engineering and technologyother engineering and technologiesfood technologyfood safetymedical and health scienceshealth sciencesnutrition Programme(s) FP5-INCO 2 - Programme for research, technological development and demonstration on "Confirming the international role of Community research,1998-2002" Thème(s) Data not available Appel à propositions Data not available Régime de financement ACM - Preparatory, accompanying and support measures Coordinateur WORLD ASSOCIATION OF INDUSTRIAL AND TECHNOLOGICAL RESEARCH ORGANISATIONS Contribution de l’UE Aucune donnée Adresse Gregersensvej, Danish Technological Instit. 2630 TAASTRUP Danemark Voir sur la carte Coût total Aucune donnée
