Abertay University and Taylors Snacks Limited KTP 22_23 R4
Lead Participant:
ABERTAY UNIVERSITY
Abstract
To reduce acrylamide formation during the manufacture of potato crisps, while retaining product characteristics. This will deliver health benefits to the wider population and improve health credentials across the range.
Lead Participant | Project Cost | Grant Offer |
|---|---|---|
| ABERTAY UNIVERSITY | £224,373 | £ 150,330 |
Participant |
||
| INNOVATE UK | ||
| KTN LTD | ||
| TAYLORS SNACKS LTD |
People |
ORCID iD |