Pozvánka: setkání "Developing a integrated process & product design approach for multiphase structured foods with health benefits and optimal sensory characteristics", 23. - 25. 3. 2011
http://dream.aaeuropae.org/Events/UpcomingEvents/COSTActionFA100/tabid/387/Default.aspx
| Date | 23-Mar-2011 until 25-Mar-2011 |
| Event Title | COST Action: FA100 Developing a integrated process & product design approach for multiphase structured foods with health benefits and optimal sensory characteristics |
| Location | Valencia, Spain |
| Contacts | secretariat@foodinnova.com |
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Main objective of the Action is to coordinate research activities of partners of different scientific background (food engineering, food science, food technology, nutrition) in the frame of a integrated process & product design approach in order to deliver new real multiphase structured foods, in particular foams and emulsion, with health benefits (bioavailability/efficacy of nutrients during the digestive process) and optimal sensory characteristics. For more information see the Invitation Letter. |
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Action FA1001, inv..pdf
