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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| Property / instance of | |||||||||||||||
| Property / instance of: Kohesio project / rank | |||||||||||||||
| Property / financed by | |||||||||||||||
| Property / financed by: European Union / rank | |||||||||||||||
| Property / financed by | |||||||||||||||
| Property / financed by: Directorate-General for Regional and Urban Policy / rank | |||||||||||||||
| Property / country | |||||||||||||||
| Property / country: Ireland / rank | |||||||||||||||
| Property / EU contribution | |||||||||||||||
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| Property / EU contribution: 288,591.72 Euro / rank | |||||||||||||||
| Property / budget | |||||||||||||||
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| Property / budget: 577,183.44 Euro / rank | |||||||||||||||
| Property / coordinate location | |||||||||||||||
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| Property / coordinate location: 53°54'22.61"N, 6°31'55.38"W / rank | |||||||||||||||
| Property / start time | |||||||||||||||
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| Property / start time: 1 March 2016 / rank | |||||||||||||||
| Property / end time | |||||||||||||||
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| Property / end time: 28 February 2021 / rank | |||||||||||||||
| Property / co-financing rate | |||||||||||||||
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| Property / co-financing rate: 50.0 percent / rank | |||||||||||||||
| Property / beneficiary name (string) | |||||||||||||||
| Property / beneficiary name (string): Dundalk Institute of Technology / rank | |||||||||||||||
| Property / summary | |||||||||||||||
| Property / summary: Entreprenuer Development Programme (English) / rank | |||||||||||||||
Revision as of 13:35, 1 February 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 |
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253
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