{"id":102,"date":"2020-09-09T21:10:26","date_gmt":"2020-09-09T19:10:26","guid":{"rendered":"http:\/\/prodis.pbf.hr\/?page_id=102"},"modified":"2024-01-23T13:20:18","modified_gmt":"2024-01-23T12:20:18","slug":"ukratko-english","status":"publish","type":"page","link":"http:\/\/sweetyeast.pbf.hr\/index.php\/en\/ukratko-english\/","title":{"rendered":"Briefly"},"content":{"rendered":"\n<p>Project title: <strong>Modulating cell wall of probiotic yeast for efficient surface display of sweet-flavoured proteins: next-generation low-calorie sweeteners<\/strong><\/p>\n\n\n\n<p>Project leader: <strong>Assoc Prof Igor Stuparevi\u0107<\/strong><\/p>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\"><div class=\"wp-block-group__inner-container\">\n<p>Project code: <strong>IP-2022-10-6851<\/strong><\/p>\n\n\n\n<p>Duration: <strong>48 months<\/strong> (20 December 2023 &#8211; 19 December 2027)<\/p>\n<\/div><\/div>\n\n\n\n<p>Funding:  <strong><strong>199,084.21 EUR<\/strong><\/strong><\/p>\n\n\n\n<p>Scientific field: <strong>Biotechnology<\/strong><\/p>\n\n\n\n<p>Institution: <strong><a href=\"http:\/\/www.pbf.unizg.hr\/en\" target=\"_blank\" rel=\"noreferrer noopener\">Faculty of Food Technology and Biotechnology<\/a><\/strong>, <a href=\"http:\/\/www.unizg.hr\/homepage\/\" target=\"_blank\" rel=\"noreferrer noopener\">University of Zagreb<\/a><\/p>\n\n\n\n<p>Funding agency: <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/hrzz.hr\/en\/\" target=\"_blank\">Croatian Science Foundation<\/a><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"895\" height=\"403\" src=\"http:\/\/sweetyeast.pbf.hr\/wp-content\/uploads\/2024\/01\/hrzz-logo-eng-light-1.png\" alt=\"\" class=\"wp-image-196\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"895\" height=\"325\" src=\"http:\/\/sweetyeast.pbf.hr\/wp-content\/uploads\/2024\/01\/pbf-logo-eng-light.png\" alt=\"\" class=\"wp-image-201\"\/><\/figure>\n\n\n\n<p id=\"en-briefly\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Project title: Modulating cell wall of probiotic yeast for efficient surface display of sweet-flavoured proteins: next-generation low-calorie sweeteners Project leader: Assoc Prof Igor Stuparevi\u0107 Project code: IP-2022-10-6851 Duration: 48 months (20 December 2023 &#8211; 19 December 2027) Funding: 199,084.21 EUR Scientific field: Biotechnology Institution: Faculty of Food Technology and Biotechnology, University of Zagreb Funding agency: &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/sweetyeast.pbf.hr\/index.php\/en\/ukratko-english\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Briefly&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"http:\/\/sweetyeast.pbf.hr\/index.php\/wp-json\/wp\/v2\/pages\/102"}],"collection":[{"href":"http:\/\/sweetyeast.pbf.hr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/sweetyeast.pbf.hr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/sweetyeast.pbf.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/sweetyeast.pbf.hr\/index.php\/wp-json\/wp\/v2\/comments?post=102"}],"version-history":[{"count":4,"href":"http:\/\/sweetyeast.pbf.hr\/index.php\/wp-json\/wp\/v2\/pages\/102\/revisions"}],"predecessor-version":[{"id":202,"href":"http:\/\/sweetyeast.pbf.hr\/index.php\/wp-json\/wp\/v2\/pages\/102\/revisions\/202"}],"wp:attachment":[{"href":"http:\/\/sweetyeast.pbf.hr\/index.php\/wp-json\/wp\/v2\/media?parent=102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}