Projects
Insight in the microstructure of plant-based food suspensions in relation to their physical and nutritional functionalities. KU Leuven
Imaging and modeling of the microstructure of frozen foods during recrystallization and sublimation: A case study on plant-based products KU Leuven
Recrystallization and sublimation are the main physical phenomena responsible for the degradation of food quality of frozen products along the frozen cold chain. Both phenomena occur slowly at constant temperature over long periods of storage and more pronounced during temperature fluctuations often encountered in the cold chain. Recrystallization is characterised by ice crystal growth which leads to the damaging the tissue structures. ...
Novel techniques for inspection and engineering of food (micro)structure based on X-ray computed tomography (TOMFOOD). University of Antwerp
The microstructural organisation of plant-based food dispersions as influenced by ultra high pressure homogenisation. KU Leuven
Novel techniques for inspection and engineering of food (micro)structure based on X-ray computed tomography Research Institute for Agriculture, Fisheries and Food
This project aims to introduce and to explore the potential of three dimensional CT-scanning (X-ray computed tomography) for innovative food research. The aims of this project are: 1. the development of novel X-ray CT instruments for inspecting food structure of porous foods, 2. the development of novel tomographic methods for improved quantification of structural parameters, 3. an improved ...
Micro- and macroscopic investigation of the food microstructural influence on microbial dynamics: Case study in/on fish products KU Leuven
Microbiological food safety remains a major challenge in today’s society, proving the need for improved strategies to avoid the presence of dangerous numbers of pathogens in our foods. By using predictive microbiology, the effect of processing, distribution, and storage conditions on the microbiological safety of foods can be quantified. Mathematical models which predict the growth or inactivation behaviour of pathogens are developed, in turn ...
Novel Techniques for inspection and engineering of food (micro)structure based on X-ray computed tomography Ghent University
The goal of this project is: - to develop new X-ray CT instruments to inspect food structures and microstructures of porous food with the best possible image quality and resolution, which must be in balance with the processing and equipment. - to develop new tomographic reconstruction algorithms and analsemethodes for improved quantification of food structure parameters. - to use X-rays to improve the knowledge of relationships between ...
Tomfood. Novel Techniques for inspection and engineering of food (micro)structure based on X-ray computed tomography KU Leuven
Porous nutrition is nutrition containing a significant amount of air. The distribution of air in the food has an effect on food quality parameters such as texture, but it is also related to the prevention of internal defects as well as to the stability of nutrition and durability. X-ray tomography (X-ray CT) allows to visualize and quantify the internal 3D pore structure of objects in a non-destructive way.