Monitoring of a biotechnology process: complex fermentation process in the production of the distinctive flavours in Chinese fermented food products


Grant Data
Project Title
Monitoring of a biotechnology process: complex fermentation process in the production of the distinctive flavours in Chinese fermented food products
Principal Investigator
Professor Chan, Daniel Kwong On   (Principal investigator)
Start Date
1994-07-01
Amount
3591000
Conference Title
Presentation Title
HKU Project Code
AF/83/94
Grant Type
Industrial Support Fund
Funding Year
1994/1995
Status
Completed
Objectives
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.