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Regional Programme Beneficiaries

University College Cork

Beneficiary Name:

University College Cork

Project name

Innovative Food Biotechnology Applied to Improving Product Quality, Safety & Identity by Characterising the Brine Microbiota during Processing

Project Summary

Application of food biotechnology to improving product quality, safety and identity by characterising the brine microbiota during processing.

Project Start Date

01/10/2015

Project End Date

31/10/2017

Total Public Eligible Expenditure

€65,043.30

ERDF Co-financing Rate

50%

Eircode/ County of Beneficiary

T12 YN60

Date of last update of the list of operations

31/07/2019