Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-2780
Title: Targetting multifunctional bakery products : an update
Authors : Sych, Janice Marie
Published in : Transfer
Volume(Issue) : 2011
Issue : 3
Pages : 5
Publisher / Ed. Institution : ZHAW Zürcher Hochschule für Angewandte Wissenschaften
Issue Date: 2011
License (according to publishing contract) : Not specified
Language : English
Subject (DDC) : 664: Food technology
Abstract: MF Bake stands for multifunctional bioingredients developed for bakery products. After one year this CTI-funded project received a GO-decision along with encouraging words from CTI - “has potential for a success story”. It brings together a unique interdisciplinary group: four ZHAW research groups are working with the Laboratory of Food Biotechnology at ETHZ (Institute of Food, Nutrition and Health, IFNH); and three industry partners: Bakels AG, Coop, and Bioforce AG.
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Contribution to Magazine or Newspaper
DOI : 10.21256/zhaw-2780
URI: https://digitalcollection.zhaw.ch/handle/11475/15309
Published as part of the ZHAW project : Multifunctional bakery bioingredients
Appears in Collections:Publikationen Life Sciences und Facility Management

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