Study and development of funcional foodsSupervisor: Dr.h.c. prof. Ing. Ján Šajbidor, DrSc.
This page shows details on the project. The primary projects are displayed together with a list of sub-projects.
|Project description:||Project is focused on fortification of preserving food by some functional components as selected minerals (calcium, magnesium, iodine, zinc, etc.), antioxidants, omega-3-polyunsaturated fatty acids, and β-1,3-D-glucan. The basic aim of the project is obtain new information for development of fortified food with optimal nutrition property derived from fruit- vegetable and milk or fish material.|
|Kind of project:||APVV ()|
|Department:||Department of Biochemical Technology (IBT FCFT)|
|Project status:||Successfully completed|
|Project start date :||08. 02. 2007|
|Project close date:||30. 06. 2010|
|Number of workers in the project:||1|
|Number of official workers in the project:||0|