The 3rd-year bachelor students team aim was to investigate the suitability of fava beans for bakery products.This lead them to research which techno-functional properties of soybeans are important for bakery products, how fava beans compare to soybeans regarding these properties, and what processing methods could be used to improve properties in fava beans.
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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