No.

University/ Research Institute

Country

Research Title

1

Saratov State University

Russia

Development of Reduced Calorie Dessert with Improved Quality Atribute Using Hydrogels

2

Saratov State University

Russia

Development of formulations and processes to incorporate edible oleogels in food products with focus on confectionery to improve nutritional and sensory profile

3

Technical University of Denmark

Denmark

The effect of cold plasma processing on

physical and chemical properties of some proteins and carbohydrates with focus on dairy products to improve nutritional and sensory profile

4

Tessenderlo Group

Belgium

Scientific field experimentation on the benefits of foliar application of K-leaf on Saffron

5

Alexander Technological Educational Institute of Thessaloniki

Greece

Functionality, oral processing and digestion of native plant hydrocolloids: from molecular scale to complex structured foods