Prediction and Optimization of the Performance of Encapsulated Flavours in Food Processing - Texts

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Research unit

INNOSUISSE

Project number

14936.1 PFLS-LS

Project title

Prediction and Optimization of the Performance of Encapsulated Flavours in Food Processing

Texts for this project

	German	French	Italian	English
Short description		-	-
Abstract		-	-

Inserted texts

Category	Text
Short description (German)	Prediction and Optimization of the Performance of Encapsulated Flavours in Food Processing
Short description (English)	Prediction and Optimization of the Performance of Encapsulated Flavours in Food Processing
Abstract (German)	The main goal of this project is the development of a complete system, based on modeling and experiments, that predicts the behavior of flavor systems during food processing with respect to the changes in flavor profile due to evaporation and partitioning. This will enable the industry to optimize flavor use and react faster to changes in food formulation and food processing.
Abstract (English)	The main goal of this project is the development of a complete system, based on modeling and experiments, that predicts the behavior of flavor systems during food processing with respect to the changes in flavor profile due to evaporation and partitioning. This will enable the industry to optimize flavor use and react faster to changes in food formulation and food processing.