Ghent University Academic Bibliography

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Project: Changing and ameliorating the composition of candy products by means of experimental formulation techniques

project duration
01-JUN-03 – 31-MAY-07
abstract
The main focus of this project lies on 62 flemish candy-producers specialised in chocolate, belgian chocolates, biscuit and confectionery. The main goal is to support the companies scientificaly in product-, proces- and formulative innovation. In short: to innovate with scientific support