To develop a very strong industry-led, commercially-aligned, science-based approach to better understand, predict & control protein-protein interactions in milk protein systems involved in the conversion of dairy protein ingredients into premium, value-added soft cheese products with tailored & consistent physicochemical functionality. (Q233323): Difference between revisions
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(Changed an Item) |
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| Property / Irish Koesio Identifier | |||||||||||||||
253 | |||||||||||||||
| Property / Irish Koesio Identifier: 253 / rank | |||||||||||||||
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| Property / instance of: Kohesio project / rank | |||||||||||||||
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| Property / financed by: European Union / rank | |||||||||||||||
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| Property / financed by: Directorate-General for Regional and Urban Policy / rank | |||||||||||||||
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| Property / country | |||||||||||||||
| Property / country: Ireland / rank | |||||||||||||||
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38,442.53 Euro
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| Property / EU contribution: 38,442.53 Euro / rank | |||||||||||||||
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76,885.06 Euro
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| Property / budget: 76,885.06 Euro / rank | |||||||||||||||
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| Property / coordinate location | |||||||||||||||
51°53'52.55"N, 8°28'14.09"W
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| Property / coordinate location: 51°53'52.55"N, 8°28'14.09"W / rank | |||||||||||||||
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| Property / start time | |||||||||||||||
1 December 2014
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| Property / start time: 1 December 2014 / rank | |||||||||||||||
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| Property / end time | |||||||||||||||
31 May 2017
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| Property / end time: 31 May 2017 / rank | |||||||||||||||
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| Property / co-financing rate | |||||||||||||||
50.0 percent
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| Property / co-financing rate: 50.0 percent / rank | |||||||||||||||
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| Property / beneficiary name (string) | |||||||||||||||
University College Cork | |||||||||||||||
| Property / beneficiary name (string): University College Cork / rank | |||||||||||||||
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| Property / summary | |||||||||||||||
To develop a very strong industry-led, commercially-aligned, science-based approach to better understand, predict & control protein-protein interactions in milk protein systems involved in the conversion of dairy protein ingredients into premium, value-added soft cheese products with tailored & consistent physicochemical functionality. (English) | |||||||||||||||
| Property / summary: To develop a very strong industry-led, commercially-aligned, science-based approach to better understand, predict & control protein-protein interactions in milk protein systems involved in the conversion of dairy protein ingredients into premium, value-added soft cheese products with tailored & consistent physicochemical functionality. (English) / rank | |||||||||||||||
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| Property / intervention field | |||||||||||||||
| Property / intervention field: Technology transfer and university-enterprise cooperation primarily benefiting SMEs / rank | |||||||||||||||
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Revision as of 13:34, 25 March 2020
Project in Ireland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | To develop a very strong industry-led, commercially-aligned, science-based approach to better understand, predict & control protein-protein interactions in milk protein systems involved in the conversion of dairy protein ingredients into premium, value-added soft cheese products with tailored & consistent physicochemical functionality. |
Project in Ireland financed by DG Regio |
Statements
38,442.53 Euro
0 references
76,885.06 Euro
0 references
50.0 percent
0 references
1 December 2014
0 references
31 May 2017
0 references
University College Cork
0 references
51°53'52.55"N, 8°28'14.09"W
0 references
To develop a very strong industry-led, commercially-aligned, science-based approach to better understand, predict & control protein-protein interactions in milk protein systems involved in the conversion of dairy protein ingredients into premium, value-added soft cheese products with tailored & consistent physicochemical functionality. (English)
0 references
Identifiers
253
0 references