Code
01D33816
Duration
01 October 2016 → 30 September 2020
Funding
Regional and community funding: Special Research Fund
Promotor
Fellow
Research disciplines
-
Natural sciences
- Other chemical sciences
- Plant biology
-
Medical and health sciences
- Nutrition and dietetics
-
Engineering and technology
- Biomaterials engineering
- Biological system engineering
- Biomaterials engineering
- Biomechanical engineering
- Other (bio)medical engineering
- Environmental engineering and biotechnology
- Industrial biotechnology
- Other biotechnology, bio-engineering and biosystem engineering
-
Agricultural and food sciences
- Agricultural animal production
- Food sciences and (bio)technology
Keywords
quality
flavor
genetics
Theobroma cacao L
Project description
The type of cacao beans has a large impact on chocolate flavor. However, little is known on how this flavor is produced in the beans and what the crucial molecular processes and genetic factors are. In this project we aim to characterize these processes and factors to contribute to a better cacao breeding and more refined chocolate flavor.