Monitoring of a biotechnology process: complex fermentation process in the production of the distinctive flavours in Chinese fermented food products
Professor Chan, Daniel Kwong On (Principal investigator)
HKU Project Code
Industrial Support Fund
To help local soya sauce manufacturers to improve and maintain the quality of their products by regulating the process of moromi fermentation, identifying the characteristics of different flavour compounds used in fermentation process and developing new fermentation products through research efforts.