Projects funded by the NCN
Use of comprehensive volatile compounds fingerprinting (flavoromics) for the identification of compounds responsible for the aroma of cold pressed oils and pathways of their formation.
2012/07/B/NZ9/01634
Keywords:
food flavor key odorants flavoromics cold pressed oils
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: 5
Call: OPUS 4 - announced on 2012-09-15
Amount awarded: 476 500 PLN
Project start date (Y-m-d): 2013-07-01
Project end date (Y-m-d): 2016-06-30
Project duration:: 36 months (the same as in the proposal)
Project status: Project settled