Composed of 3rd-year bachelor Food Technology students, the team aimed at examining and listing different possible non-tropical ingredients by comparing the chemical coffee characteristic to the chemical characteristic of the alternative ingredient and to be used as a reference starting point for further research.
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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