Setting-up the methodology for identification and characterization of the dominant microflora of cocoa bean fermentation
Key data
Projectlead
Project team
Prof. Dr. Corinne Gantenbein-Demarchi, Susette Freimüller Leischtfeld
Project status
completed, 10/2011 - 03/2012
Institute/Centre
Institute of Food and Beverage Innovation (ILGI)
Funding partner
Internal
Project budget
20'000 CHF
Prof. Dr. Susanne Miescher Schwenninger, Dipl. LM Ing. ETH
School of Life Sciences and Facility Management
Einsiedlerstrasse 35
8820 Wädenswil