Optimisation of fruit-based products
Project management Berghofer Emmerich
organizational unit Institute of Food Technology (LMT)
duration 12.10.2005 to-
30.06.2006
Research project (§ 26 & § 27)
Program none
Funder National: Companies
Competencies • Lebensmittel, Ernährung, Gesundheit • Forschungscluster "Lebensmittel"
Abstract
This project addresses the optimisation of the sensory sensation of fruit-based products
keywords sensory analysis fruit processing food-technology flavour
Publikationen
Project staff
Emmerich Berghofer
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
12.10.2005 - 30.06.2006
Klaus Dürrschmid
Ass.Prof. Dipl.-Ing. Dr.nat.techn. Klaus Dürrschmid
klaus.duerrschmid@boku.ac.at
Tel: +43 1 47654-75440
Project Staff
12.10.2005 - 30.06.2006
Susanne Siebenhandl-Ehn
Dipl.-Ing. Dr. Susanne Siebenhandl-Ehn
Project Staff
12.10.2005 - 30.06.2006
BOKU partners
External partners
industry, trade
none
partner