Evaluate the use of ovalbumin produced through precision fermentation as an ingredient in the development of food products. The project will gather technical data and consumer-perception insights to serve as a preliminary basis for a future application for evaluation and authorization of this technology in the EU, contributing to the development of innovative and sustainable solutions in the field of alternative proteins.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t