Projects
Smart Casting of conrete structures by active control of rheology Ghent University
Concrete production processes do not take full advantage of the rheological potential of fresh cementitious materials, and are still largely labour-driven and sensitive to the human factor. SmartCast proposes a new concrete casting concept to transform the concrete industry into a highly automated technological industry. Currently, the rheological properties of the concrete are defined by mix design and mixing procedure without any further ...
ArchHiv. An Archeology of Aids in Paris. Spaces, memories and viral sequences around the former Hôpital Claude Bernard. Ghent University
This project aims to reconstitute, understand and publicly debate the history of the HIV epidemic in Paris, by experimenting an original research strategy. The project is based on the collaboration between a team of historians of medicine (Sciences Po médialab), a team of architects and historians of architecture (Department of Architecture and Urban Planning, Université de Ghent) and a team of virologists (INSERM-Hôpital Bichat). Firstly, ...
Polymeric Electromagnetic Metamaterials created by flow-induced Structure PRINTing. KU Leuven
The increasing miniaturization and integration of numerous components in electronic devices and the booming use of wireless technologies leads to an explosion in the amount of electromagnetic waves and resulting crosstalk. In addition, with the recent 5G mobile network, a major challenge is to enhance the range of the electromagnetic waves, which could be accomplished by suitable wave bending around obstacles. To make these upcoming ...
Intelligent Structuring Systems for Complex Flowing Products. KU Leuven
ISSFLOW aims at developing fundamental understanding of complex fluids to allow for the design of smart and functional gels and fluids via the development of novel rheology modifiers. A consortium of 5 partners (1 large industry, 1 SME and 3 academics) has been set up to exchange knowledge in the areas of rheology, sustainable synthesis and scale-up of novel molecules, modeling, characterization of complex fluids (including high viscous ...
Capillary suspensions: a novel route for versatile, cost efficient and environmentally friendly material design. KU Leuven
A wide variety of materials including coatings and adhesives, emerging materials for nanotechnology products, as well as everyday food products are processed or delivered as suspensions. The flow properties of such suspensions must be finely adjusted according to the demands of the respective processing techniques, even for the feel of cosmetics and the perception of food products is highly influenced by their rheological properties. The ...
Dynamics of dense nanosuspensions: a pathway to novel functional materials KU Leuven
Nanoparticles serve as additives for controlling the liquid properties. They are
extensively applied in food industry and home care products, they are the essential part of ink and paint formulations and of
coatings, they are used for manufacturing of functional materials and are very promising drug carriers. The presence of nanoparticles
in air or in water can influence the Earth ecology and human health. Although dilute ...
New method to mechano-spectroscopically investigate the transient evolution of a complex-fluid's microstructure subjected to a non-linear deformation or flow KU Leuven
The purpose of this project is to demonstrate a proof-of-concept for a novel and universal method to mechano-spectroscopically investigate transient evolution of a complex-fluid's microstructure when subjected to a non-linear deformation or flow. Dr Victor Boudara will pursue this goal at the Department of Chemical Engineering of KU Leuven, under the supervision of Prof Christian Clasen. The goals of the project will be achieved by combining ...
My yogurt KU Leuven
Consumers appreciate yogurt as healthy product. While yogurt is an ancient food “invented” to increase stability and health benefits of milk, product innovations are on the horizon addressing the following consumer needs: 1) Improving sustainability: GHG emission saving by reducing milk use in new processes, repl. milk by plant proteins and lower eco-footprint of milk using novel feed ingredients. 2) Improving health & nutrition: new ...