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Research unit
INNOSUISSE
Project number
36220.1 IP-LS
Project title
Truffle Flavor Process and Formulation Optimization: Fortification in Liquid and Advanced Microencapsulation
Project status Finished
 
Start date 01.09.2019
End date 01.09.2020
 
Granted total costs 94'599.00  CHF
Section 60 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