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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
81 - 90 of 103
- Predictive models to support product innovation in the processed meat sectorFrom1 Oct 2010 → 30 Sep 2012Funding: IWT / VLAIO - TETRA fund
- Detection methods for food borne viruses and indicators for the evaluation and verification of food safety management systems in the fresh produce industryFrom1 Oct 2010 → 5 Jan 2016Funding: IWT personal funding - specialisation scholarships
- Influence of partial glycerides on the micorstructural development and breakdown of crystallized fatsFrom1 Oct 2010 → 30 Sep 2014Funding: BOF - Other initiatives, FWO fellowships
- Combined exposure to (sub)clinical concentrations of foodborne bacterial toxinsFrom1 Oct 2010 → 30 Sep 2016Funding: FWO fellowships, BOF - Other initiatives
- Countering diet-related diseases through competitive regional food- and physical activity clustersFrom1 Sep 2010 → 31 Dec 2013Funding: Regions of Knowledge
- Applications of bioplastics for food packagingFrom1 Sep 2010 → 31 Aug 2012Funding: IWT / VLAIO - VIS
- Impact of climate change and globalisation on safety of fresh produce - governing a supply chain of uncompromised food sovereigntyFrom1 May 2010 → 30 Apr 2015Funding: Food, Agriculture and Fisheries, Biotechnology
- Taste Classes to leverage innovation in SMEs / SMEs in the food indsutry.From1 Apr 2010 → 31 Mar 2013Funding: Other EU initiatives out of framework
- Science on your plate: an event on a broad project on popularization and communication about science and food.From1 Jan 2010 → 31 Aug 2012Funding: Own budget, for example: patrimony, inscription fees, gifts
- Fast and convenient mass spectrometry-based real-time monitoring of volatile organic compounds of biological origin.From1 Jan 2010 → 31 Oct 2014Funding: BOF - Concerted Research Project from 1994
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