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Organisation
Department of Food safety and food quality
Department
Lifecycle:1 Jan 1993 → 31 Dec 2017
Organisation profile:The department consists of three laboratories : Research Group Food Chemistry and Human Nutrition, Laboratory of Food Microbiology and Food Preservation, and Laboratory of Food Technology and Engineering.
Keywords:Voedselkwaliteit, Voedselveiligheid
Disciplines:Food sciences and (bio)technology
Projects
51 - 60 of 103
- Checkpack: Integrated optical sensors in food packaging to simultaneously detect early-spoilage and check package integrityFrom1 Nov 2013 → 31 Oct 2017Funding: SBO (Strategic basic research)
- Development of a comprehensive methodology predicting human Norovirus infectivity and study of the interaction between human Norovirus and different microbial environmentsFrom1 Oct 2013 → 11 Feb 2020Funding: FWO fellowships, BOF - Other initiatives
- Emulsion-templated structuring of liquid oil for future development of saturated fat-free food productsFrom1 Sep 2013 → 31 Aug 2017Funding: Marie Curie - People
- Development of a combined in-vitro test set-up for screening of bioavailability and cardio-vascular effects of polyphenolsFrom1 Jan 2013 → 31 Dec 2016Funding: IWT personal funding - specialisation scholarships
- Biological pre-treatment of lignocellulosic streams with a view to increased biogas productionFrom1 Jan 2013 → 31 Dec 2016Funding: College - Project driven research
- Synthetic Antibodies as innovative receptors in sample pretreatment and diagnostics applied to emerging toxic cyclic depsipeptides in the food chainFrom1 Jan 2013 → 31 Oct 2018Funding: BOF - Concerted Research Project from 1994
- Phytochemicals to reduce nitrite in meat productsFrom1 Dec 2012 → 30 Nov 2015Funding: Research for the benefit of SMEs
- Development of a new packaging system for extending the shelf life of packaged cut vegetablesFrom1 Dec 2012 → 30 Nov 2013Funding: IWT / VLAIO - indirect funding by business world
- The ome-3 Jim Study: n-3 LCPUFA for healthy growth and development of infants in EthiopiaFrom6 Nov 2012 → 31 Aug 2015Funding: Foreign foundations, funds with scientific view
- BACCHUS ProjectFrom1 Oct 2012 → 30 Sep 2016Funding: Food, Agriculture and Fisheries, Biotechnology
Publications
1 - 10 of 298
- Shear-induced crystal structure formation in milk fat and blends with rapeseed oil
Authors: Niels Kaufmann, Veerle De Graef, Lars Wiking
Pages: 308 - 316 - Viruses causing foodborne infections: stability in food
Authors: Leen Baert
Pages: ? - ? - Optimization of the blanching process to reduce acrylamide in fried potatoes
Authors: Frédéric Mestdagh, Tineke De Wilde, S FRASELLE, Y GOVAERT, JM DEGROODT, Roland Verhé, Carlos Van Peteghem
Pages: 1648 - 1654 - Evaluation of viral extraction methods on a broad range of Ready-To-Eat foods with conventional and real-time RT-PCR for Norovirus GII detection
Authors: Leen Baert, Johan Debevere
Pages: 101 - 108 - Perspectives of fluidized bed coating in the food industrySeries: Contemporary Food Engineering
Authors: Frédéric Depypere, Maria Laura Passos, Claudio P Ribeiro
Pages: 277 - 301 - Mechanisms behind matrix-protein interactions influencing receptor-based and chromatographic detection of food allergens: a case study with a fruit based snack
Authors: Tatiana Cucu, Nathalie De Muer, Stanislav Trashin
Pages: 641 - 646 - Role of processing on bioaccessibility of minerals: influence of location of minerals and anti-nutritional factors in the plant
Authors: Katleen Raes, Dries Knockaert, Karin Struijs
Pages: 32 - 41 - High oxygen atmospheres can induce russet spotting development in minimally processed iceberg lettuce
Authors: Francisco Lopez Galvez, Md Azizul Haque, Robert Eriksson, Frank Devlieghere
Pages: 168 - 175 - Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water
Authors: Leen Baert, Isabelle Vandekinderen, Frank Devlieghere, Els Van Coillie, Johan Debevere
Pages: 1047 - 1054 - Effect of SatSatSat and SatOSat on crystallization of model fat blends
Authors: Jeroen Vereecken, Imogen Foubert, Kevin W Smith
Pages: 243 - 258