STSM (Short Term Scientific Missions)

 

Procedure on STSM Application

 

STSMs 2011:

 

LinkedIN-Group

This group consists of early stage researchers interested in understanding fundamental structure–function relationships of food components as a key to develop foods for health and pleasure. The Action has created an interdisciplinary team oof researchers that apply the fundamental structure-properties knowledge of multiphase-foods (foams, emulsions) to real food systems, with a view to designing end-products with good sensory quality and health benefits. This professional group seeks to establish a network of yound researchers, facilitate collaborations and mediate mutual assistance between the ESRs affiliated with the COST action. You can join here.