Bioengineering Technology, Geel Campus KU Leuven
Research topics from our research group:
• Texture and rheology of food, and sensory analysis
• Shelf life and preservation
• Legislation and food safety
• Nutritional research
Research topics from our research group:
• Texture and rheology of food, and sensory analysis
• Shelf life and preservation
• Legislation and food safety
• Nutritional research
The department wants to play an important role in social themes such as environmental pollution, food production, climate change, forest, green and nature management, soil and water management, subsurface exploitation, urban and rural issues, development cooperation and tourism.
The research group Industrial Microbiology and Food Biotechnology (formerly Industrial Microbiology, Fermentation Technology and Downstream Processing; IMDO) has been created in October 1994. It originates from the subunit of Biochemical Engineering of the Department of Chemical Engineering and Industrial Chemistry. The research theme deals with 'Research and Development for a Healthy Diet'. The establishment of IMDO meant the actual start of ...
FOST aims at the study of the history, sociology, geography, politics, philosophy, archaeology, linguistics, and etnology of food in Europe since Antiquity. It is a multidisciplinary and inter-faculty research unit, with international contacts in Europe and the USA. FOST co-ordindates (PhD) research with regard to food, gastronomy, culinary culture, table manners, and all issues related to common and festive food. It welcomes researchers from ...
The research topic of BAFF is Exploring the microbial diversity of lactic acid bacteria and acetic acid bacteria in tropical fruits from the Northern Region of Argentina for the production of health-promoting and/or industrially relevant metabolites
The alliance research group aims at the unravelling of new, undiscovered, fermented food ecosystems for:
(i) Screening for and isolation/identification of food-grade microorganisms, and description of new taxa (lactic acid bacteria, acetic acid bacteria, staphylococci, bacilli, yeasts, ...)
(ii) Study of the species diversity, community dynamics, and metabolite analysis of fermented foods and beverages in the dairy, ...