WP8 – Impact of novel processing technologies on nutritional and sensory attributes of food
Leader – Centre de Biotechnologie de Borj Cédria
Objectives
Evaluation of the impact of the novel technologies proposed on:
- Quantitative and qualitative nutritional properties along the value-chain;
- Sensory attributes, nutritional components, and health promoting metabolites;
Food quality attributes during the post-farming value chain related to the consumer preference and in compliance with the consumers demand for safe fresh food.
