Projects
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 ...
HYPERSPECTRAL LASER SCATTER IMAGING FOR A NON-DESTRUCTIVE QUALITY INSPECTION OF FOOD PRODUCTS. KU Leuven
In the agro-food industry, there is an increasing demand for non-destructive, fast and cost-efficient methods for the objective determination of product quality. Several parameters influence the quality of a product, while the importance of each of these parameters may vary amongst people. Optical measurement techniques are often used because of their non-destructive nature. However, the robust determination of both chemical and physical ...
Advanced research and training network in food quality, safety and security (FoodTraNet). University of Antwerp
Smart packaging films based on natural materials: Potential as sustained-release carriers and food quality indicators Ghent University
Food packaging innovation activities have gradually expanded toward the development of smart packaging due to the emerging need for new and efficient ways to solve safety and quality issues through the supply chain, and reduce product losses. On the other hand, the widespread utilization of petroleum-based plastic packaging has become a major global concern because their production and disposal are causing many environmental problems. With ...
Generic materials study towards high quality advanced medical, food and engineering 3D structures Ghent University
The aim is to provide a fundamental understanding of extrusion based additive manufacturing and 3D casting of multicomponent materials toward high quality end products. Thanks to a generic research methodology, covering common challenges on rheology and solidification, the 3D product quality of a wide pallet of materials will be realised, including thermoplastic/thermoset polymers, self-compacting concrete, and fat-based food dispersions.
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 ...
Enabling Computer-Aided Food Product and Process Design for Everyone KU Leuven
The project will collect data on thermophysical and gas transport properties and parameters of the kinetics of respiration and quality degradation of fresh fruit and vegetables. We wlll also identify equations that correlate these properties with temperature, gas composition of the storage atmosphere and microstructure Finally , we will introduce these data and equations into a database system that is developped for this purpose.
Rational design of innovative food grade protein based nanoparticles for encapsulating hydrophilic (bio-)actives KU Leuven
The increased awareness of the importance of a healthy diet has fueled the interest of food scientists to enrich food products with bioactives. Unfortunately, these are often not stable when exposed to UV light, oxygen, changes in pH or interaction with other food components. One possible strategy to protect them during food processing is encapsulation in food-grade (nano-) particles which protect the bioactives from destabilization. While ...
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 ...