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Research unit
INNOSUISSE
Project number
18840.1 PFLS-LS
Project title
Innovative continuous high pressure technology for the facilitated microstructuring of gluten free fresh and preserved pastry products of premium quality characteristics (Glu-0-BTec)
Project status Finished
 
Start date 01.12.2016
End date 01.10.2020
 
Granted total costs 478'500.00  CHF
Section 20 Förderbereich Life Sciences
Project category Project
Research type Applied research and development
NABS classification Industrial production and technology
 
Research disciplines
100 % T430 Food and drink technology
Last modification of the project