Projects
Electrodialysis-Forward Osmosis System Driven by Renewable Energy for Wastewater Reclamation and Brackish Water Desalination. KU Leuven
Water Management - Water Management through Smart Leak Detection in Non-Residential Buildings Ghent University
The objective of this IOF StarTT project is to prepare for the creation of a spin-off. The mission of the project team is to make a significant contribution to water and energy savings due to leak detection in water systems in buildings.
The ambition is for the spin-off to be: “A European expertise driven company that markets water leakage detection technology and provides case specific knowledge through consultancy on leak detection ...
Questioning water modernity. A GIS-approach to the privatization and resilience of common drinking water systems in 16th- and 19thcentury cities, test-case: Antwerp. University of Antwerp
Questioning water modernity: a GIS-approach to the privatization and resilience of common drinking water systems in 18th- and 19th-century cities, test-case: Antwerp (1750-1900). University of Antwerp
Connecting knowledge, scales and actors; an integrated framework for adaptive organic resource management, targeting soil aggradation and agro-ecosystems ' resilience in SSA. KU Leuven
Knowledge platform: tailoring food protein functionality by rationaI design of fibrillar structures (PROFIBFUN) KU Leuven
To address the overall growing demand for sustainable high-quality food systems, it is of utmost importance to generate basic knowledge of food constituents in general and protein functionality and the impact of processing thereupon in particular. Many animal protein types including those from eggs have relatively good foaming, emulsifying and gelation properties. Several knowledge gaps currently hinder their partial or full replacement by ...
OPtimal strategies to retAIN and re-use water and nutrients in small agricultural catchments across different soil-climatic regions in Europe Ghent University
Unravelling the functionality of biopolymers and related water mobility during bread making KU Leuven
Bread is the main food product prepared from wheat and a staple food in the Western world. It fits well in a balanced diet since it is an excellent source of energy, fiber, vitamins and minerals. Unfortunately, of all bread produced, about 25% is wasted. The loss of bread in a home environment represents the largest share of this waste. Consumers indeed prefer fresh bread with a soft, but sliceable crumb, a crispy crust and a desired flavor. ...
Research using prediction models for the ecological status of water as a tool for the ex ante evaluation of measures Ghent University
First, the VMM will in this command the ecological effects of the measures packages in the river basin management of the Scheldt, and Meuse let calculate and analyze. The draft action program for Flanders proposes measures to improve the ecological quality of water. Primarily measures on organization and management of watercourses and generic measures concerning nutriëntniveaus a positive impact expected on the ecological quality. To estimate ...