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Agro-food chain value projects
The team of the Laboratory of Legumes and Sustainable Agrosystems at the Center of Biotechnology of Borj Cedria in Tunisia envisage a collaboration in a consortium working on the Agro-Food Value Chain. My collaboration will focus on the flavour acceptance of the novel food protein. Indeed, I have an experience to monitor the off-flavors attributes in legumes, which can be a potential source for alternative protein. My work is concentrated on the elimination of off-flavours using different technologies. Our team has an expertise in analyzing agronomic and physiological parameters of legumes, genetic selection of pulses for sustainable agriculture, and amelioration of legumes in symbiosis cultivated under biotic and abiotic stresses.

TOPICSx

KEYWORDS

flavour acceptance – off-flavour – HS-SPME-GC-MS – improvement – processing methods – legumes – grain yield – legume production – sustainable agriculture – inter-cropping systems-

REMARKS

ORGANIZATION

Ecopark of Borj cedria, Centre of Biotechnology of Borj Cedria

TYPE OF ORGANIZATION

Research Organisation (Public)

COUNTRY

Tunisia

contact person

Imene Rajhi

Scientific coordinator in Tunisia

21690517807

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