Projects funded by the NCN
The effects of the hurdle technology and sous-vide cooking on the expression of virulence factors and antibiotic resistance genes in Listeria monocytogenes and Enterococcus sp.
2018/29/B/NZ9/00645
Keywords:
hurdle technolology sous-vide gene expression Listeria monocytogenes Enterococcus sp.
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: 7
Call: OPUS 15 - announced on 2018-03-15
Amount awarded: 1 223 800 PLN
Project start date (Y-m-d): 2019-01-10
Project end date (Y-m-d): 2024-01-09
Project duration:: 36 months (the same as in the proposal)
Project status: Project completed
Project description
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