THIOSTAB

The THIOSTAB project focuses on improving the quality of food and wine by investigating the physicochemical parameters affecting the chemical environment, with the aim of enhancing the intrinsic antioxidant capacity of the main ingredients (proteins and peptides) through functionalisation. Additionally, the project aims to enhance the visibility and collaboration of research teams in Burgundy and Franche-Comté to address the innovation requirements of the local and national food and wine industries.