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Research Institute for Agriculture, Fisheries and Food Research Institute for Agriculture, Fisheries and Food

The Institute for Agricultural and Fisheries Research (ILVO) performs multidisciplinary, innovative and independent research aimed at economically, ecologically and socially sustainable agriculture and fisheries. Through this research, ILVO accumulates fundamental and applied knowledge which is vital for the improvement of products and production methods for quality control and the safety of end products, and for the amelioration of policy ...

Natural Products and Food - Research and Analysis (NatuRA) University of Antwerp

The consortium on Natural Products & Food Research and Analysis has a unique expertise in Flanders in the areas of: (1) method development and validation for quality control of herbal medicinal products and food supplements, (2) fundamental research on medicinal plants, (3) identification of biologically active compounds in food and (4) active drug metabolite profiling. NatuRA combines the complementary expertise of three research teams at ...

Natural Products & Food Research and Analysis - Pharmaceutical Technology (NatuRAPT) University of Antwerp

Responsible
The mission of the research group "Natural Products & Food Research and Analysis – Pharmaceutical Techology" (NatuRAPT) is to make a contribution to human health by increasing our knowledge on medicinal plants and food plants, including the chemical profiling of their constituents and metabolites, the development of methods to assure their quality, optimalisation of their formulation to guarantee and improve bioavailability, and evaluation ...

Technology and Food Science Research Institute for Agriculture, Fisheries and Food

Responsible

This unit comprises three research areas (Agricultural Engineering, Food Safety and Product Quality and Innovation). Technical, mathematical and IT methods support mechanization and automation in production. We study the safety (microbiological and chemical) and quality of all types of foodstuffs. We develop methods to detect GMOs and allergens and to determine authenticity. We seek new functions and valorization of food products.

Food VIVES

The Food Research Group, with a core focus on Food Processing and the interplay between Food and Health, is a team of dedicated professionals committed to advancing the science and technology behind what we eat. With expertise in food processing methods, nutritional science, and the connections between diet and well-being, this group explores ways to create healthier and more sustainable food options. They delve into the intricacies of food ...

Centre for Food and Microbial Technology KU Leuven

Research topics of this unit are:

• Physical methods for microbial inactivation
• Natural antimicrobial components
• Microbial stress response and stress resistance
• New techniques for food preservation

Food and Microbial Technology (CLMT) KU Leuven

Responsible

Research topics of this unit are:

• Physical methods for microbial inactivation
• Natural antimicrobial components
• Microbial stress response and stress resistance
• New techniques for food preservation

Business Unit and Service Centre (Technology & Food Science) Research Institute for Agriculture, Fisheries and Food

The service package consists of accredited analyses of (food) products, guidance of quality determination of raw milk, reference working for dairy, allergens, GMOs, water content in poultry, air emissions and sustainable agricultural production systems, technological test work, the Food Pilot food processing plant, advisory services to the dairy industry, inspection and maintenance of dairy equipment, design and testing of agricultural ...

Food Safety Research Institute for Agriculture, Fisheries and Food

Here we study the microbiological and chemical safety of food products along the entire production chain. We test analytical methods for detecting zoonotic pathogens, spoilage organisms and veterinary drug residues, and research control and remedial measures. We also study cleaning and disinfection, antibiotic resistance, virulence and/or persistence of pathogens and spoilage organisms, migration from packaging, and mycotoxins.

Leuven Food Science and Nutrition Research Centre KU Leuven

Responsible

The research activities of the Leuven Food Science and Nutrition Research Centre (LFoRCe) do not only cover the chain from raw materials to food and food storage, but go further by also focusing on health and social aspects of food. Within LFoRCe, expertise is available on different food (e.g. cereal-based food, fruits and vegetables, oils and lipids, meat) and beverage (e.g. juices and beer) systems. The research can be ...