Many of the foods with health benefits involve the addition of bioactive components that may have health benefits as an individual ingredient.
A substantial body of the research activity on healthy foods has focused on biochemistry of bioactive components.
There is a lack of research on:
June 2013
SUMMER SCHOOL, University College of Dublin, June 10-12, 2013
|
February 2013
Workshop of the Working Group 4 “Technology Transfer”
took place in Vienna on February 20 |
July 2012
FA 1001 Summer school: Methodologies for interfacial and colloidal structure quantification
PARIS - 9 th -11 th July 2012 |