In the final stage of the project prototype production of the novel food ingredients and food products will be launched and the developed packing solutions will be put in use. Products will be evaluated in terms of product quality and stability.
Podcast: Listen to work package leader András Salgó explain more about this part of the project.
András Salgó is professor at the Budapest University of Technology and Economics, Hungary. His research interests lie in the investigation of changes and role of enzymes during physiological processes and stresses; the application of the microwave technique in chemical analysis and the application of the near infrared spectroscopy techniques in cereal and food analysis. He is author or coauthor of more than 120 scientific articles.