Innovative pulse and cereal-based food fermentations for human health and sustainable diets (HealthFerm )
Research Project, 2022 – 2026

Description missing.

Participants

Rikard Landberg (contact)

Chalmers, Life Sciences, Food and Nutrition Science

Collaborations

Chr. Hansen

Hoersholm, Denmark

EURICE GmbH

St Ingbert, Germany

FoodCompanions BV

Bilthoven, Netherlands

Free University of Bozen-Bolzano

Bolzano, Italy

HEALTHGRAIN Forum

Espoo, Finland

ICC - International association for cerial science and technology

Vienna, Austria

Institut Paul Bocuse

Ecully, France

Institute of Biology - Bucharest

Bucharest, Romania

KU Leuven

Leuven, Belgium

PURATOS Group

Groot - Bijgaarden, Belgium

Planted Foods AG

Zürich, Switzerland

Swedish University of Agricultural Sciences (SLU)

Uppsala, Sweden

Swiss Federal Institute of Technology in Zürich (ETH)

Zürich, Switzerland

Technical Research Centre of Finland (VTT)

Espoo, Finland

Umeå University

Umeå, Sweden

University of Copenhagen

Köbenhavn, Denmark

University of Eastern Finland

Joensuu, Finland

University of Helsinki

Helsinki, Finland

University of Turku

Åbo, Finland

VIB

Gent, Belgium

Valio Ltd.

Helsingfors, Finland

Vrije Universiteit Brussel (VUB)

Brussel, Belgium

Funding

European Commission (EC)

Project ID: 101060247
Funding Chalmers participation during 2022–2026

Publications

More information

Latest update

12/6/2022