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Database of shared knowledge. SUMMER SCHOOL, University College of Dublin, June 10-12, 2013. See http:/ www.foodstructuredesign.net/node/363. Workshop of the Working Group 4 Technology Transfer. Took place in Vienna on February 20. FA 1001 Summer school: Methodologies for interfacial and colloidal structure quantification. PARIS - 9 th -11 th July 2012. University of Milan - Department of Food Science and Microbiology. COST Action FA1001: The application of innovative fundamental food-structure-property ...

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Database of shared knowledge. SUMMER SCHOOL, University College of Dublin, June 10-12, 2013. See http:/ www.foodstructuredesign.net/node/363. Workshop of the Working Group 4 Technology Transfer. Took place in Vienna on February 20. FA 1001 Summer school: Methodologies for interfacial and colloidal structure quantification. PARIS - 9 th -11 th July 2012. University of Milan - Department of Food Science and Microbiology. COST Action FA1001: The application of innovative fundamental food-structure-property ...
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1 about foodstructuredesign
2 background
3 main objectives
4 rationale
5 network strengths
6 outputs and impact
7 events
8 upcoming events
9 past events
10 key scientific issues
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about foodstructuredesign,background,main objectives,rationale,network strengths,outputs and impact,events,upcoming events,past events,key scientific issues,wg1 analysis,wg2 modeling,wg3 design,wg4 technology transfer,links,members,forums,action chair
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Home | foodstructuredesign.net | foodstructuredesign.net Reviews

https://foodstructuredesign.net

Database of shared knowledge. SUMMER SCHOOL, University College of Dublin, June 10-12, 2013. See http:/ www.foodstructuredesign.net/node/363. Workshop of the Working Group 4 Technology Transfer. Took place in Vienna on February 20. FA 1001 Summer school: Methodologies for interfacial and colloidal structure quantification. PARIS - 9 th -11 th July 2012. University of Milan - Department of Food Science and Microbiology. COST Action FA1001: The application of innovative fundamental food-structure-property ...

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Rationale | foodstructuredesign.net

http://www.foodstructuredesign.net/rationale

Database of shared knowledge. Physiological efficacy of bioactives is often impaired when they are incorporated in food matrices. And undergo typical food processing regimes. When incorporated in food, the bioactives may provide no real health benefit to consumers or may impact negatively on the sensory properties of foods. The influence of structure and physical properties of food materials. Development of ‘intelligent’ food structures would require the integration of a number of scientific disciplines.

2

foodstructuredesign.net

http://www.foodstructuredesign.net/wg4

Database of shared knowledge. COST Action FA1001: The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure. This action is granted by COST - European Cooperation in the field of Scientific Technical Research - an intergovernmental European framework for international co-operation between nationally funded research activities. This document reflects the views of the author, and the COST cannot be held responsible for a...

3

Links | foodstructuredesign.net

http://www.foodstructuredesign.net/links

Database of shared knowledge. Database of Physical Properties of Foods. An extensive database of bibliographic references and experimental data on the physical properties of foods over a wide range of conditions and processes (Dr Paul Nesvadba). A Danish-Swedish network for anyone interested in food related issues. Association for the Advancement of Computing in Education (AACE). European network for development of electroporation-based technologies and treatments, www.electroporation.net. COST Action FA...

4

foodstructuredesign.net

http://www.foodstructuredesign.net/wg1

Database of shared knowledge. COST Action FA1001: The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure. This action is granted by COST - European Cooperation in the field of Scientific Technical Research - an intergovernmental European framework for international co-operation between nationally funded research activities. This document reflects the views of the author, and the COST cannot be held responsible for a...

5

foodstructuredesign.net

http://www.foodstructuredesign.net/management-committee

Database of shared knowledge. COST Action FA1001: The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure. This action is granted by COST - European Cooperation in the field of Scientific Technical Research - an intergovernmental European framework for international co-operation between nationally funded research activities. This document reflects the views of the author, and the COST cannot be held responsible for a...

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Links | ISEKI_Food 4

https://www.iseki-food4.eu/links

Education, Audiovisual and Culture Executive Agency (EACEA). International Association of students in Agricultural and related Sciences (IAAS World). ISEKI Food 3 and Mundus 2. Journals, Books, Publishing. International Journal of Food Studies. Journal of the Science of Food and Agriculture. This project is an activity of. 2011-2014 ISEKI Food 4 project Legal notices.

bioresurse.ro bioresurse.ro

Proiecte internationale | INCDBA - IBA Bucuresti

http://www.bioresurse.ro/proiecte-internationale

Skip to main content area. Consiliu de Administratie si Organigrama. Baza de date nutritionala. Platforma Food for Life. Centrul de formare IBA. Rețea de Puncte Naționale de Contact care oferă servicii de ultimă oră bazate pe Cunoașterea comunității de Bio Economie / BIO-NET. Iniţiativă europeană pentru o mai bună utilizare a rezultatelor agro-alimentare din cercetare / AgriFoodResults. Contract 456 CB/20.10.2010 Pâine îmbogățită în compuși bioactivi (substanțe minerale, fibre, antioxidanți, vita...Contr...

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foodstructuredesign.net foodstructuredesign.net

Home | foodstructuredesign.net

Database of shared knowledge. SUMMER SCHOOL, University College of Dublin, June 10-12, 2013. See http:/ www.foodstructuredesign.net/node/363. Workshop of the Working Group 4 Technology Transfer. Took place in Vienna on February 20. FA 1001 Summer school: Methodologies for interfacial and colloidal structure quantification. PARIS - 9 th -11 th July 2012. University of Milan - Department of Food Science and Microbiology. COST Action FA1001: The application of innovative fundamental food-structure-property ...

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