In order to provide Cosun with new applications techniques to extend their inulin market, a study on inulin stabilisation in an acidic environment in food product matrices was conducted by 3rd-year Food Technology students. This ought to offer them new product/market combinations by application of inulin in acidic food products.
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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