Projects funded by the NCN
Food flavor and volatile compounds analysis redefined. What's behind food volatilomics?
2019/35/B/NZ9/01582
Keywords:
volatile compounds odorants volatilomics metabolomics gas chromatography mass spectrometry comprehensive two dimensional gas chromatography (GCxGC)
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: 4
Call: OPUS 18 - announced on 2019-09-16
Amount awarded: 996 000 PLN
Project start date (Y-m-d): 2020-06-25
Project end date (Y-m-d): 2023-06-24
Project duration:: 36 months (the same as in the proposal)
Project status: Project completed
Project description
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