The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure.

Project

Overview

Contributors

PIAZZA LAURA Scientific Manager

Departments involved

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente Principale

Type

COST - Azioni Cost

Funder

EUROPEAN COMMISSION

External Organization Funding Organization

Date/time interval

January 1, 2014 - November 21, 2014

Project duration

10 months