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 ...
Compact and low cost Terahertz sensor for monitoring food quality Ghent University
The aim of the project is to develop a commercial food sensor. This sensor makes it possible to check the quality of packaged food within a package. Because such a sensor will be able to check the quality of individual packages at any time we think application of such a sensor will help to reduce food waste in the food industry drastically in the future. By pushing back the problem of food waste and food spoilage in the food industry, which ...
Combining untargeted, targeted and sensory data to evaluate food quality changes during storage. A case study on shelf-stable strawberry juice KU Leuven
Nowadays, consumers are paying a lot of attention towards the quality characteristics of food products (e.g. colour, aroma, taste). Upon storage of a food product, its quality characteristics are continuously evolving. A serious decrease in the quality of food products can have a drastic impact on product acceptability by consumers and will result in a food product not being consumed even before the shelf-life date has been reached. To ensure ...
Food quality, safety, and trust since 1950: Societal Controversy and Biotechnical Challenges Vrije Universiteit Brussel
Food quality through informatics: data-driven solutions for the development of intelligent packaging technologies Ghent University
Intelligent packaging technologies have a central importance in preserving and improving the quality of packed food products and thus in reducing food waste. The development of these packaging technologies is not possible without a comprehensive understan
Next generation X-ray phasecontrast imaging for food quality and process engineering. University of Antwerp
FoodPhase: Next generation X-ray phase contrast imaging for food quality and process engineering. KU Leuven
Many properties of food, plants or seeds that are relevant to process engineering or quality are related to microstructure. Insight in food microstructure is therefore essential to control the quality of food. In the food factory of the future, flexible and efficient processes require dedicated sensor technology and automated analysis methods. In this context, X-ray computed tomography (XCT) is gaining traction as a non-destructive method to ...
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.
Improving the quality of pork products for the consumer: development of innovative, integrated and sustainable food production chains of high quality pork products matching consumer demands Ghent University
This Integrated Project, funded by the EU Sixth Framework Programme, acronym Q-PorkChains, runs for 5 years, starting 1 january 2007. It aims at developing and testing advanced and multi-disciplinary approaches for identification, characterisation, prediction, and control of pork and pork products throughout diverse production chains. UGent invovlement relates to citizen and consumer issues related to pork production and pork products.