Ghent University Academic Bibliography


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

project duration
01-JUN-03 – 31-MAY-07
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