A French start-up specialised in the development of culinary aids for professionals and restaurateurs is looking for scientific expertise in the field of soja fermentation in salted environment for new developments. A technical cooperation agreement is sought.

Description
This French start-up has grown from an expertise in the field of 100% natural food ingredients and spices processing. Thanks to drying and new technologies it has developed a range of products acting as culinary aids for professionals and restaurateurs in particular for meal dressings.
In order to develop new products, they are looking for a scientific expertise in the field of soja fermentation in salted environment (brine and yeast) to assess new mixes.
The expertise should come from public research under a technical cooperation agreement.

Technical Specification or Expertise Sought
The expert should have a sound knowledge of salted fermentation processes of soja whether in brine or yeast in order to ensure and maintain a constant quality and taste.
The expert should exclusively belongs to a public academic or research institute.

Type and Role of Partner Sought
Type : expert from a public academic or research institute with expertise in salted fermentation of soja.
Role : assessing the process, providing scientific data on fermentation under technical cooperation.

Los grupos de investigación que estén interesados, pueden contactar con la OTRI en la siguiente dirección: otri@uco.es Tlfno: 957-212058. Preguntar por Luis Barrón. Esta demanda caduca el 15/05/2019