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of biotechnological processes (submerged fermentation, enzymatic reactions) applied to legume flours, in order to maximize the protein content and the nutritional, sensory, and techno-functional properties, by
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multidisciplinary Doctoral Network (15 partners and 10 countries) that will collaborate and train 13 PhDs in genomics, metabolomics, fermentation, process optimization, data science, and sustainability assessments
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