Fermented Food Frequency Questionnaire, as an integral part of the COST Action “Promoting Innovation of ferMENTed fOods” (PIMENTO) CA20128
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This project aims to collect and analyse data regarding European consumers’ intake of fermented food products and evaluate them as potential influential factors in health. Program duration 3 years.
The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.