Project cooperationUpdated on 8 October 2024
Exploring innovative preparations to enhance Nutritional Value and Cooking demand of common Food Products of Common Food Products
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
Similar opportunities
Project cooperation
- Early
- Research
- Technical
- Financing
Alemayehu Muluneh
Associate professor in Climate and Environmental Science at Hawassa University
Hawassa, Ethiopia
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Dirriba Idahe
Lecturer and Researcher at Ambo University
Ambo, Ethiopia
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Tefera Mekonen
Senior Researcher at Debre Birhan Agricultural Research Center (Amhara Regional Agricultural Research Institute
Debre Birehan, Ethiopia