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Award details

Impact of composition and structure of nutritionally improved foods on the release of aroma and taste active components

ReferenceBB/P504932/1
Principal Investigator / Supervisor Professor Ian Fisk
Co-Investigators /
Co-Supervisors
Institution University of Nottingham
DepartmentSch of Biosciences
Funding typeSkills
Value (£) 96,696
StatusCompleted
TypeTraining Grants
Start date 01/01/2017
End date 31/12/2020
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 X - not in an Initiative
Funding SchemeTraining Grant - Industrial Case
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