Detalls del projecte
Description
The principal aim of this research project is to develop the use of high pressure (HP) as a food processing technique, especially for liquid foods. It is believed that this unit process could increase the competitiveness of EU-produced foods by improving their quality, extending shelf-life and offering the potential to devise new food products with novel taste and texture profiles.
| Estatus | Acabat |
|---|---|
| Data efectiva d'inici i finalització | 1/09/96 → 31/08/99 |
Socis col·laboradors
- Universitat Autònoma de Barcelona (UAB)
- Danone, S.A. (Soci projecte)
- Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL) (Soci projecte)
- GEC ALSTHOM ACB (Soci projecte)
- Institut National de la Recherche Agronomique (INRA) (Soci projecte)
- Pernod Ricard (Soci projecte)
- Queen's University of Belfast (Soci projecte)
- Universiteit Gent (Soci projecte)
- Unigate plc (Soci projecte)
- Institute of Food Research (Coordinador) (guia)
- TEAGASC- Agriculture and Food Development Authority (Soci projecte)
Finançament
- Comissió Europea (CE): 1.097.180,00 €
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