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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
71 - 80 of 103
- Molecular epidemiology and host-virus interactions of hepatitis E virus, a zoonotic pathogen circulating in EuropeFrom1 Oct 2011 → 30 Sep 2017Funding: BOF - Other initiatives
- sustainable and functional packagingFrom1 Oct 2011 → 30 Sep 2015Funding: IWT / VLAIO - VIS
- Local added value creation through knowledge transfer in cocoa and chocolate processingFrom1 Oct 2011 → 30 Sep 2014Funding: IWT / VLAIO - TETRA fund
- Farm to fork risk assessment of mycotoxins in chilli and pepper, produced and consumed in Sri LankaFrom15 Mar 2011 → 14 Mar 2015Funding: BOF - Doctoral projects
- Research into the development of a PET bottle with biologically active barrier for O2 and CO2, and adapted for this production method.From1 Mar 2011 → 31 Jul 2013Funding: IWT / VLAIO - indirect funding by business world
- To the commercialization of software on forecasting the zuurstofpermeabiliteFrom15 Feb 2011 → 14 Mar 2012Funding: IOF - Industrial Research Fund
- Gastro-intestinal behaviour of phytosterols and enzymatic modification thereofFrom1 Feb 2011 → 31 Jan 2013Funding: Marie Curie - People
- Analysis of vitamin D status of Flemish childrenFrom1 Jan 2011 → 31 Dec 2013Funding: FWO research grant KAN
- Development of novel anti-inflammatory strains to counterbalance dysbiosis in inflammatory bowel disordersFrom1 Jan 2011 → 31 Dec 2014Funding: SBO (Strategic basic research)
- Phenolic profiting and bioactivity screening of fermented Indonesian fruit byproductsFrom1 Jan 2011 → 31 Dec 2014Funding: BOF - Doctoral projects
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