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

Cofinanciado por:
Acrónimo | FLAVOURsome
Designação do projeto | Future of plant-based food: Bridging the gap of new proteins and FLAVOURsome
Código do projecto | CA22161
Objetivo principal | 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.

Região de intervenção | Europa

Entidade beneficiária |
  • 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)

Data de aprovação | 12-05-2023
Data de inicio | 24-10-2023
Data de conclusão | 23-10-2027

Custo total elegível |
Apoio financeiro da União Europeia |
Apoio financeiro público nacional/regional |
Apoio financeiro atribuído à Universidade de Évora |

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