Tailored fermentation for delivery of wholegrain and cereal fibre-rich products: promoting dietary fibreintake in Africa and Europe. FIBRE-PRO

Project Details

Description

This project, aims to explore the advantages of traditional fermentations methods of whole grain consumption and current knowledge of cereal bioprocessing. The project takes a multidisciplinary approach, bringing together experts on food technology, food chemistry, microbiology and nutrition in Africa (Kenya and Burkina Faso) and Europe (Finland and Portugal).
StatusFinished
Effective start/end date01/09/201431/12/2017

Funding

  • Unknown funder

Research Output

  • 1 Review Article

How Dietary Intake Has Been Assessed In African Countries? A Systematic Review

Vila-Real, C., Pimenta-Martins, A., Gomes, A. M., Pinto, E. & Maina, H. N., 2018, In : Critical Reviews in Food Science and Nutrition. 58, 6, p. 1002-1022 21 p.

Research output: Contribution to journalReview ArticleScientificpeer-review

Activities

  • 1 Organisation and participation in conferences, workshops, courses, seminars
  • 1 Academic visit at UH
  • 1 Invited talk

Diarra Compaore

Ndegwa Maina (Host)
21 Nov 201612 Feb 2017

Activity: Hosting a visitor typesAcademic visit at UH

AFRICAN - FINNISH BIOECONOMY AND AGRICULTURE BUSINESS OPPORTUNITIES - SEMINAR

Ndegwa Maina (Speaker: Presenter)
8 Sep 2015

Activity: Participating in or organising an event typesOrganisation and participation in conferences, workshops, courses, seminars

FIBRE PRO PROJECT–better wholegrain products for Africa

Ndegwa Maina (Speaker)
20 Apr 201521 Apr 2015

Activity: Talk or presentation typesInvited talk