Projects funded by the NCN
Rheological and sensory properties of cheeses with altered alpha s-casein to beta-casein ratio
2011/03/B/NZ9/05159
Keywords:
α-casein β-casein proteolysis texture
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 Warmińsko-Mazurski w Olsztynie, Wydział Nauki o Żywności
woj. warmińsko-mazurskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 9
Call: OPUS 2 - announced on 2011-09-15
Amount awarded: 907 900 PLN
Project start date (Y-m-d): 2012-08-30
Project end date (Y-m-d): 2016-02-29
Project duration:: 42 months (the same as in the proposal)
Project status: Project settled