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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
61 - 70 of 103
- Improvement in food products by use of nutritionally sound fatsFrom1 Aug 2012 → 30 Nov 2013Funding: IWT / VLAIO - indirect funding by business world
- Basic equipment for the study of gut epithelial processesFrom15 Jun 2012 → 30 Jun 2016Funding: BOF - Other initiatives
- Joint graduate programmes and research based education in biosciences for food.From25 May 2012 → 31 Mar 2013Funding: FOD of Foreign Affairs, Foreign Trade and Development Cooperation
- Monitoring taxonomic evolutions of microbiota and their spoilage potential on Vietnamese Pangasius hypophthalmus from catch till consumerFrom1 Jan 2012 → 31 Dec 2015Funding: FWO research project (including WEAVE projects)
- Phenolic compounds from Brassica by-products as bioactives against hypertension and obesitasFrom1 Jan 2012 → 31 Oct 2016Funding: Own budget, for example: patrimony, inscription fees, gifts
- Formation and genotoxic activity of nitrosylation products in the gastro-intestinal tract: role of nitrite cured meat products and preventionFrom31 Dec 2011 → 31 Aug 2015Funding: Ministery of Social Affairs, Public Health and Environment
- Light based methods as a tool for the selection of raw materials for cooked ham manufacturingFrom1 Nov 2011 → 30 Nov 2013Funding: IWT / VLAIO - TETRA fund
- Development of a natural anti-microbial system for the food industryFrom1 Oct 2011 → 30 Sep 2013Funding: IWT / VLAIO - indirect funding by business world
- Prevention of intrauterine growth retardation by adapted food supplementation in undernourished mothers in developing countriesFrom1 Oct 2011 → 30 Oct 2014Funding: BOF - Other initiatives
- International training in food safety, quality Assurance and risk analysisFrom1 Oct 2011 → 30 Sep 2016Funding: FOD of Foreign Affairs, Foreign Trade and Development Cooperation
Publications
1 - 10 of 298
- PEPT visualisation of particle motion in a tapered fluidised bed coater
Authors: Frédéric Depypere
Pages: 324 - 336 - Quantification of microparticle coating quality by confocal laser scanning microscopy (CLSM)
Authors: Frédéric Depypere
Pages: 179 - 186 - Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid
Authors: Francisco Lopez Galvez, Vicente M Gómez-López, Robert Eriksson, Frank Devlieghere, Ana Allende, Imca Sampers
Pages: 102 - 113 - Metabolism of ferulic acid during growth of Lactobacillus plantarum and Lactobacillus collinoides
Authors: Dries Knockaert, Katleen Raes, Christophe Wille, Karin Struijs
Pages: 2291 - 2296 - Effect of new sanitizing formulations on quality of fresh-cut iceberg lettuce
Authors: Francisco Lopez Galvez, Ladie Anne Palermo, Robert Eriksson, Frank Devlieghere
Pages: 102 - 108 - Potential of lactic acid fermentation to produce health beneficial compounds from vegetable waste
Authors: Dries Knockaert, Karin Struijs, Christophe Wille, Katleen Raes
Pages: 727 - 727 - Norovirus transfer between foods and food contact materials
Authors: Ambroos Stals, Leen Baert, Els Van Coillie
Pages: 1202 - 1209 - Laboratory efforts to eliminate contamination problems in the real-time RT-PCR detection of noroviruses
Authors: Ambroos Stals, Hadewig Werbrouck, Leen Baert, Nadine Botteldoorn, Lieve Herman, Els Van Coillie
Pages: 72 - 76 - Norovirus transfer between foods and food contact materials
Authors: Ambroos Stals, Leen Baert, Els Van Coillie
Number of pages: 1 - Evaluation of a norovirus detection methodology for soft red fruits
Authors: Ambroos Stals, Leen Baert, Els Van Coillie
Pages: 52 - 58