Food authenticity and quality (phenotypic, genetic and genomic aspects)

Animal and Food Science

 

Host Department
Department of Agronomy, Food, Natural Resources, Animals and Environment

 

Webpage
https://www.phdanimalfoodscience.org

Project documents

 

Research Topic A

Food authenticity and quality (phenotypic, genetic and genomic aspects)

 

Consistently with global priorities, the topic addresses food authenticity and quality by phenotypic, genetic and genomic tools- including innovation in product and processing, food safety, optimal preservation of food, nutraceuticals, novel food production, increased value of traditional food products – and with great attention to the global impacts on environmental protection, production sustainability, increased value of by-product, and consumer perception.

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