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Research unit
INNOSUISSE
Project number
10276.1;11 PFLS-LS
Project title
Development of multifunctional bakery bioingredients and nutritional supplements by fermentation of cocultures of lactic acid bacteria and propionibacteria
Project status Finished
 
Start date 01.12.2009
End date 05.02.2015
 
Granted total costs 700'570.00  CHF
Section 20 Förderbereich Life Sciences
Project category Project
Research type Applied research and development
NABS classification Non divisible / inclassable research
 
Research disciplines
100 % T430 Food and drink technology
Last modification of the project
27.11.2014