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MCA-3.01 Marie Curie Actions

Innovative Methodologies for New Food Product Development: combining Sensory Science and Experimental Economics

Awarded: NOK 1.7 mill.

Source:

Project Manager:

Not available

Project Number:

329761

Application Type:

Project Period:

2014 - 2018

Funding received from:

Location:

-

Funding scheme:

MCA-3.01 Marie Curie Actions

Funding Sources

Thematic Areas and Topics

No thematic area or topic related to the project