Six 3rd-year bachelor Food Technology students led the project, which objective was to create a knowledge base that can be used for further research and development to create new ‘extractable’ coffee surrogates from non-tropical ingredients to combat deforestation and reduce the environmental footprint.
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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