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Department of Food safety and food quality Ghent University

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.

Centre for Food and Microbial Technology 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 and Microbial Technology (CLMT) KU Leuven

Responsible

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

Department of Food Technology, Safety and Health Ghent University

Responsible
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.

Food VIVES

Responsible
The Food Research Group, with a core focus on Food Processing and the interplay between Food and Health, is a team of dedicated professionals committed to advancing the science and technology behind what we eat. With expertise in food processing methods, nutritional science, and the connections between diet and well-being, this group explores ways to create healthier and more sustainable food options. They delve into the intricacies of food ...

Natural Products & Food Research and Analysis - Pharmaceutical Technology (NatuRAPT) University of Antwerp

Responsible
The mission of the research group "Natural Products & Food Research and Analysis – Pharmaceutical Techology" (NatuRAPT) is to make a contribution to human health by increasing our knowledge on medicinal plants and food plants, including the chemical profiling of their constituents and metabolites, the development of methods to assure their quality, optimalisation of their formulation to guarantee and improve bioavailability, and evaluation ...

Flanders' FOOD Flanders' FOOD

Responsible
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 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.