Influence of lactic acid bacteria on microbial spoilage and organoleptic properties of bakery products

   

Project no.: 09.3.3-LMT-K-712-09-0052

Project description:

Project aims to improve scientific qualification of students and scientists through practical scientific activity. The students implement scientific activities during summer practices in order to obtain abilities and improve scientific capacity.

Project funding:

Project is funded by EU Structural Funds according to the 2014–2020 Operational Programme for the European Union Funds’ Investments priority “Development of scientific competence of researchers, other researchers, students through practical scientific activities” under Measure No. 09.3.3-LMT-K-712.

Period of project implementation: 2018-07-02 - 2018-08-31

Project coordinator: Kaunas University of Technology

Head:
Dalia Čižeikienė

Duration:
2018 - 2018

Department:
Department of Food Science and Technology, Faculty of Chemical Technology