The team's goal is to contribute to the promotion of a more sustainable and innovative approach in food processing. Together with Sweets Factory Srl, a dessert specialist, they are working on a project that aims to innovate and improve the nutritional properties of the classical Italian croissant.
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
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