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Research unit
FSVO
Project number
4.16.02
Project title
Reduction of tyramine in fermented foods
Project status In Process
 
Start date 01.05.2016
End date 31.10.2019
 
Granted total costs 234'057.00  CHF
Section Food Safety
Research type Applied research and development
NABS classification Protection and improvement of human health
 
Research disciplines
50 % B230 Microbiology, bacteriology, virology, mycology
50 % T430 Food and drink technology

Last modification of the project
28.01.2019