Revisiting Cocoa: Exploiting the full potential of cocoa raw materials through novel processing (REVICO).

REVICO aims to develop innovative fermentation and downstream processing methods to allow a sustainable and optimal use of various cocoa bean components and their specific applications, in particular regarding flavour and health-promoting components.

Keywords:FOOD RESEARCH, FOOD SUPPLEMENT

Disciplines:Other chemical sciences, Nutrition and dietetics, Biomarker discovery and evaluation, Drug discovery and development, Medicinal products, Pharmaceutics, Pharmacognosy and phytochemistry, Pharmacology, Pharmacotherapy, Toxicology and toxinology, Other pharmaceutical sciences, Agricultural animal production, Food sciences and (bio)technology

Project type:Collaboration project