Project Details
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.
| Status | Finished |
|---|---|
| Effective start/end date | 1/09/96 → 31/08/99 |
Funding
- European Commission: €1,097,175.00