DESIGN OF FOOD STRUCTURES. THE KEY FOR THE MINIMIZATION OF SUGAR AND SALT CONTENT

Ref.No: 62306100
Start date: 01.01.2013
End date: 31.12.2013
Approval date: 28.12.2012
Department: CHEMICAL ENGINEERING
Sector: PROCESS ANALYSIS AND PLANT DESIGN
Financier: KOINOFELES IDRUMA IOANNI S. LATSI
Budget: 12.000,00 €
Scientific Responsible: Prof. KROKIDA
Email: mkrok@chemeng.ntua.gr
Description: THE CURRENT WORLD SUFFERS FROM OBESITY AND OTHER SEVERE HEALTH PROBLEMS. THE INCREASED CONSUMPTION OF SALTS AND SUGARS IS AMONG THE MAIN REASONS,WHICH CAUSE THESE HEALTH DISORDERS. AS A CONSEQUENCE FOOD INDUSTRY HAS TURNED ITS INTEREST ON THE SUBSTITUTI
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