{"id":1204,"date":"2023-05-26T11:50:06","date_gmt":"2023-05-26T11:50:06","guid":{"rendered":"https:\/\/w1.aua.gr\/etda\/?post_type=research_afp&#038;p=1204"},"modified":"2023-05-26T11:50:06","modified_gmt":"2023-05-26T11:50:06","slug":"fermented-food-frequency-questionnaire-as-an-integral-part-of-the-cost-action-promoting-innovation-of-fermented-foods-pimento-ca20128","status":"publish","type":"research_afp","link":"https:\/\/w1.aua.gr\/etda\/en\/research_afp\/fermented-food-frequency-questionnaire-as-an-integral-part-of-the-cost-action-promoting-innovation-of-fermented-foods-pimento-ca20128\/","title":{"rendered":"Fermented Food Frequency Questionnaire, as an integral part of the COST Action \u201cPromoting Innovation of ferMENTed fOods\u201d (PIMENTO) CA20128"},"content":{"rendered":"\n<p>This project aims to collect and analyse data regarding European consumers\u2019 intake of fermented food products and evaluate them as potential influential factors in health. Program duration 3 years.<\/p>\n","protected":false},"featured_media":0,"template":"","lab_research_afp":[294],"class_list":["post-1204","research_afp","type-research_afp","status-publish","hentry","lab_research_afp-dietetics-quality-of-life"],"acf":[],"_links":{"self":[{"href":"https:\/\/w1.aua.gr\/etda\/wp-json\/wp\/v2\/research_afp\/1204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/w1.aua.gr\/etda\/wp-json\/wp\/v2\/research_afp"}],"about":[{"href":"https:\/\/w1.aua.gr\/etda\/wp-json\/wp\/v2\/types\/research_afp"}],"wp:attachment":[{"href":"https:\/\/w1.aua.gr\/etda\/wp-json\/wp\/v2\/media?parent=1204"}],"wp:term":[{"taxonomy":"lab_research_afp","embeddable":true,"href":"https:\/\/w1.aua.gr\/etda\/wp-json\/wp\/v2\/lab_research_afp?post=1204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}