Projects
Formation of flavour compounds and browning products in heated food: study of mechanisms of formation and implications for food quality Ghent University
In heated food, the Maillard reaction is very important for the formation of flavour compounds and browning products. In complex foods also other food constituents than carbohydrates and proteins are involved. Within this project, the impact of lipid oxidation products in Maillard model systems will be investigated by identifying new compounds, elucidating reaction mechanisms and characterising high molecular weight melanoidins.
Enginomics in food quality design: the case of shelf-stable fruit-, vegetable- and legume-based foods KU Leuven
The overarching objective of FOODENGINE is to provide, for the first time, a research-based training programme to a new generation of young food scientists and technologists by introducing an enginomics approach in food quality design. It connects an omics approach to instrumentally quantify food quality with an advanced engineering approach using multi-response kinetics to model food quality changes during processing and storage. At the same ...
Understanding and leveraging food fermentation for healthy and sustainable grain-based foods KU Leuven
Detection and quantification of allergens in foods and minimum eliciting doses in food allergic individuals Research Institute for Agriculture, Fisheries and Food
According to European consumer protection legislation, 14 food ingredients that can possibly cause allergic reactions must be listed on food product packaging. Compliance with and enforcement of this legislation is complicated by several problems with the detection of allergens (impact food processing, variability and inaccuracy of existing methods, lack of analytical standards, …) and the lack of ...
RT 13/11 VITADEK 1: Consumption of food supplements and enriched foods and the risk of overwriting the safe intakes of fat-soluble vitamins (A, D, E, K) Ghent University
RT 13/11 VITADEK 1: Consumption of dietary supplements and enriched foods and the risk of overwriting the secure intakes for fat-soluble vitamins (A, D, E, K)
Design and governance of private sustainability standards in global food and wood systems KU Leuven
Voluntary sustainability standards (VSS), or ecolabels, have emerged as a response to the current global environmental crisis. VSS are a private governance mechanism for the sustainable management of global value chains. They cover a large number of products and are important in global markets, especially in the food and wood sectors. Yet, their actual impact on sustainability is unclear and depends on how VSS operate (design and governance ...
Voluntary Sustainability Standards as a Governance Mechanism for Sustainable Global Food and Wood Systems KU Leuven
Biogas production from waste from local food, wood and sugar cane industries for increasing self-sufficiency of energy in Sancti Spiritus, Cuba. Ghent University
The local Cuban population suffers from bad living conditions due to limited energy supply and environmental pollution. The energy supply is largely imported fossil fuel that does not only give rise to economic problems but to environmental pollution as well. At the same time the local agriculture and agro-industry results in biowaste that is not valorized but even pollute the environment. The objective is to improve this situation by ...
Redumould: design and validation of good practice guidelines for the reduction of fungal contamination of foods. Ghent University
This project focuses on avoiding contamination of fungi in food production. Specifically, the project will lead to the drafting of immediately implementable GMP guidelines must reduce product loss due to premature fungal decay. In addition, the participating companies will gain a better understanding of the sources of mold and its spread in their production.