Optimisation of deli products
Project management Berghofer Emmerich
organizational unit Institute of Food Technology (LMT)
duration 15.05.2006 to-
14.02.2007
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 deli products.
keywords Deli products food-technology sensory analysis
Publikationen
Project staff
Emmerich Berghofer
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
15.05.2006 - 14.02.2007
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
Project Staff
15.05.2006 - 14.02.2007
Susanne Siebenhandl-Ehn
Dipl.-Ing. Dr. Susanne Siebenhandl-Ehn
Project Staff
15.05.2006 - 14.02.2007
Gernot Zweytick
Dipl.-Ing. Dr.nat.techn. Gernot Zweytick
gernot.zweytick@boku.ac.at
Project Staff
15.05.2006 - 14.02.2007
BOKU partners
External partners
industry, trade
none
coordinator