Future of plant-based food: Bridging the gap of new proteins and FLAVOURsome

Cofinanciado por:
Acronym | FLAVOURsome
Project title | Future of plant-based food: Bridging the gap of new proteins and FLAVOURsome
Project Code | CA22161
Main objective | FLAVOURsome COST Action aims to create critical mass with a new integrative, trans-, inter- and multidisciplinary group of experts from COST and non-COST countries, involving researchers, scholars and industry. This group will develop a global research platform, and the different Working Groups (WGs) will pursue the answers to the key questions of food flavour, bearing inputs from different fields and horizons (chemical, biochemical, biological, machine learning, tribology/rheology, neurosciences, food technology and sensory analysis experts), as well as other relevant actors.

Region of intervention | Europa

Beneficiary entity |
  • Universidade do Porto(líder)
  • Estonian University of Life Sciences(parceiro)
  • Goce Delcev University - Stip(parceiro)
  • King's College London, University of London(parceiro)
  • Stichting Wageningen Research (parceiro)
  • Tecnhical University of Denmark(parceiro)
  • The University of Reading(parceiro)
  • Universidad de Salamanca(parceiro)
  • Universidade de Évora(parceiro)
  • Université de Bourgogne(parceiro)

Approval date | 12-05-2023
Start date | 24-10-2023
Date of the conclusion | 23-10-2027

Total eligible cost |
European Union financial support |
National/regional public financial support |
Apoio financeiro atribuído à Universidade de Évora |

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