THERMALLY PROCESSED FOODS:

possible health implications

 

COST-927 Action

 
 
 

         

WORKING GROUPS
 

 

     

FOOD SCIENCE

 

Analytical methods, formation pathways, EU regulation (WG1)

Process optimisation and new developments (WG3)

  

NUTRITION AND HEALTH

 

Biological methods, risk assessment, consumer perception (WG2)

Absorption and physiological effects (WG4)

In vivo transformations and maintaining health (WG5)