From novel ingredient to market impact: the art of designing disruptive food products. Purple bacteria biomass case study.

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Scientific conference in universities or research centers (Scientific conferences in universities or research centers)

Goffin, Dorothée

2026

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https://hdl.handle.net/2268/348376

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Disciplines :

Food science

Author, co-author :

Goffin, Dorothée ; Université de Liège - ULiège > Département GxABT

Language :

English

Title :

From novel ingredient to market impact: the art of designing disruptive food products. Purple bacteria biomass case study.

Publication date :

25 June 2026

Event name :

Webinar Protwin.

Event date :

25 Juin 2026

Audience :

International

Available on ORBi :

since 31 August 2026

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