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Project cooperationUpdated on 8 October 2024

Exploring innovative preparations to enhance Nutritional Value and Cooking demand of common Food Products of Common Food Products

Birhanu Zeleke Tilinti

Lecturer at Arba Minch University

Arba Minch, Ethiopia

About

This Project aims to develop and evaluate novel methods that blend commonly consumed food products with an alternative ingredient. The goal and Objective are to enhance nutritional profiles, introduce new flavors, and Improve food Diversity with promoting healthy eating habits.

The Methodology to be applied in this project include Review of much related research's, Formulation of Combined flavors, Nutritional analysis of Separate ingredients and Combined Product, Sensory testing, Data Analysis and Finally Community Engagement

Stage

  • Planning

Type

  • Research
  • Technical
  • Financing

Organisation

Arba Minch University

University

Arba Minch, Ethiopia

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