Optimization of fermentation platforms (batch vs solid-state) for improving the value of pulse (pea and faba bean) fractions
- Faba Beans
- University of Saskatchewan
Dr. Darren Korber
Lead Investigator(s) Institution
University of Saskatchewan - Dept. of Food and Bioproduct Sciences
To determine optimal conditions for submerged (batch) fermentation for protein modification. To determine optimal conditions for solid-state fermentation for protein modification. To examine the potential of fermented pea (flour and protein concentrates) for novel food development.
Project funding was cancelled - Constance may be able to get summary. .
Duration/Timeline of Project (Year to Year)
2017 - 2019
Agriculture Development Fund
Total Project Cost