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Research unit
INNOSUISSE
Project number
51440.1 IP-LS
Project title
High protein plant-based semi-hard cheese (PBC): Sustainable production by a traditional dairy company through alternative raw materials and technology
Project status In Process
 
Start date 01.05.2021
End date 01.01.2024
 
Granted total costs 613'231.29  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