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Natural Products and Food - Research and Analysis (NatuRA) University of Antwerp

The consortium on Natural Products & Food Research and Analysis has a unique expertise in Flanders in the areas of: (1) method development and validation for quality control of herbal medicinal products and food supplements, (2) fundamental research on medicinal plants, (3) identification of biologically active compounds in food and (4) active drug metabolite profiling. NatuRA combines the complementary expertise of three research teams at ...

Department of Food Technology, Safety and Health Ghent University

Top-notch innovative research with international reputation in Food technology, Food chemistry, Food microbiology and Human nutrition. The Department stands for applied and fundamental multifaceted research of high social relevance and (inter)national cooperation with food industry, competent authorities, consumer organizations and all food-chain stakeholders.

Technology and Food Science Research Institute for Agriculture, Fisheries and Food

This unit comprises three research areas (Agricultural Engineering, Food Safety and Product Quality and Innovation). Technical, mathematical and IT methods support mechanization and automation in production. We study the safety (microbiological and chemical) and quality of all types of foodstuffs. We develop methods to detect GMOs and allergens and to determine authenticity. We seek new functions and valorization of food products.

Flanders' FOOD Flanders' FOOD

Flanders’ FOOD is a unique, strategy-driven platform for the facilitation of innovation, thereby contributing to a more competitive, innovative and sustainable agrifood industry. Flanders’ FOOD levers the innovation capacity of the agrifood companies by enhancing their scientific and technological knowledge by means of an integrated approach of knowledge creation, knowledge dissemination and partner matching. This way Flanders’ FOOD also ...

Business Unit and Service Centre (Technology & Food Science) Research Institute for Agriculture, Fisheries and Food


The service package consists of accredited analyses of (food) products, guidance of quality determination of raw milk, reference working for dairy, allergens, GMOs, water content in poultry, air emissions and sustainable agricultural production systems, technological test work, the Food Pilot food processing plant, advisory services to the dairy industry, inspection and maintenance of dairy equipment, design and testing of agricultural ...

Food and Microbial Technology (CLMT) KU Leuven


Research topics of this unit are:

• Physical methods for microbial inactivation
• Natural antimicrobial components
• Microbial stress response and stress resistance
• New techniques for food preservation

Food Safety Research Institute for Agriculture, Fisheries and Food


Here we study the microbiological and chemical safety of food products along the entire production chain. We test analytical methods for detecting zoonotic pathogens, spoilage organisms and veterinary drug residues, and research control and remedial measures. We also study cleaning and disinfection, antibiotic resistance, virulence and/or persistence of pathogens and spoilage organisms, migration from packaging, and mycotoxins.

Research Institute for Agriculture, Fisheries and Food Research Institute for Agriculture, Fisheries and Food

The Institute for Agricultural and Fisheries Research (ILVO) performs multidisciplinary, innovative and independent research aimed at economically, ecologically and socially sustainable agriculture and fisheries. Through this research, ILVO accumulates fundamental and applied knowledge which is vital for the improvement of products and production methods for quality control and the safety of end products, and for the amelioration of policy ...

Product Quality and Innovation Research Institute for Agriculture, Fisheries and Food


Optimal processing of primary agricultural products (plant and animal) into quality food, feed and non-food products is our focus, particularly dairy, meat and fish products, ready-made meals, vegetables and fruits. We study quality improvement, authenticity, nutritional and functional properties, taste, nutrition and health, detection of GMOs and allergens, valorization of secondary flows and new applications from plant biotechnology.