Projects funded by the NCN
Aroma active compounds of polish meads. Influence of microflora and manufacturing process on their formation.
2019/35/O/NZ9/00788
Keywords:
aroma active compounds natural fermentation mead sensomics
Descriptors:
- NZ9_7: Nutrition and food sciences
Panel:
NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation
Host institution :
Uniwersytet Przyrodniczy w Poznaniu, Wydział Nauk o Żywności i Żywieniu
woj. wielkopolskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 2
Call: PRELUDIUM BIS 1 - announced on 2019-09-16
Amount awarded: 456 000 PLN
Project start date (Y-m-d): 2020-06-18
Project end date (Y-m-d): 2024-09-30
Project duration:: 48 months (the same as in the proposal)
Project status: Pending project
Project description
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