Processing characteristics and food uses of convenience products of special wheat varieties – Follow up study
Project management Berghofer Emmerich
organizational unit Institute of Food Technology
duration 01.12.2006 to- 31.07.2007
Research project (§ 26 & § 27)
Program none
Funder National: Companies
Competencies
- Lebensmittel, Ernährung, Gesundheit
- Forschungscluster "Lebensmittel"
Abstract
Within this project various food production processes will be used to create innovative and convenient food products. Process related parameters will be defined and described and special attention will be paid to nutritional properties of the intermediate and final products.
keywords
Project staff
Emmerich Berghofer
Ao.Univ.-Prof.i.R. Dipl.-Ing.Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
01.12.2006 - 31.07.2007
Regine Schönlechner
Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
Project Staff
01.12.2006 - 31.07.2007
Gernot Zweytick
Dipl.-Ing.Dr.nat.techn. Gernot Zweytick
gernot.zweytick@boku.ac.at
Project Staff
01.12.2006 - 31.07.2007
BOKU partners
Funder
