Projects funded by the NCN
Propionic acid fermentation as a method for shaping the nutritional and functional value of selected food industry by-products
2025/57/N/NZ9/01606
Keywords:
fermentation propionic bacteria rye bran flaxseed cake
Descriptors:
- NZ9_05:
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
woj. wielkopolskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 2
Call: PRELUDIUM 24 - announced on 2025-03-17
Amount awarded: 209 984 PLN
Project start date (Y-m-d): 2026-02-09
Project end date (Y-m-d): 2029-02-08
Project duration:: 36 months (the same as in the proposal)
Project status: Pending project
Project description
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