Microbiological Quality in Artisanal Fresh Cheeses from the Cayambe Canton

Project Details


General objective To determine the microbiological quality of artisanal fresh cheeses from the Cayambe Canton, through microbiological analysis as indicators of food safety. Justification The National Development Plan of Ecuador has established policies that frame a vision of the supportive, productive and competitive agricultural sector, supporting activities that allow safe and permanent access to healthy and nutritious food, preferably produced locally, guaranteeing food security and sovereignty. (SENPLADES, 2009).
Effective start/end date23/12/1323/12/14


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