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Enhancing the consumer perception of reduced fat foods through interfacial design and rheological benefits

ReferenceBB/J500094/1
Principal Investigator / Supervisor Professor Paul Clegg
Co-Investigators /
Co-Supervisors
Institution University of Edinburgh
DepartmentSch of Physics and Astronomy
Funding typeSkills
Value (£) 91,932
StatusCompleted
TypeTraining Grants
Start date 01/10/2011
End date 30/09/2015
Duration48 months

Abstract

unavailable

Summary

unavailable
Committee Not funded via Committee
Research TopicsX – not assigned to a current Research Topic
Research PriorityX – Research Priority information not available
Research Initiative Diet and Health Research Industry Club (DRINC) [2008-2014]
Funding SchemeTraining Grant - Targeted Priority Studentships
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