Topic 2: New foods – Fostering innovations in food design, processing and supply via demand-and-supply reorientation
We would like to be a partner in a consurtium in a project addressing Topic 2. We have expertise in development of plant-based foods, their physical and sensory analyses and use of food ingredients extracted from food wastes.
Department of Food Engineering of ITU has laboratories for rheological, textural, other instrumental, microbial and sensory analysis of foods. We have experience in project writing and conducting.
