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Department of Food safety and food quality Ghent University

The department consists of three laboratories : Research Group Food Chemistry and Human Nutrition, Laboratory of Food Microbiology and Food Preservation, and Laboratory of Food Technology and Engineering.

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 ...

Interdisciplinary Historical Food Studies Vrije Universiteit Brussel

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FOST aims at the study of the history, sociology, geography, politics, philosophy, archaeology, linguistics, and etnology of food in Europe since Antiquity. It is a multidisciplinary and inter-faculty research unit, with international contacts in Europe and the USA. FOST co-ordindates (PhD) research with regard to food, gastronomy, culinary culture, table manners, and all issues related to common and festive food. It welcomes researchers from ...

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

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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 ...

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

Flanders' FOOD Flanders' FOOD

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Flanders’ FOOD is a unique, strategy-driven platform for the facilitation of innovation, thereby contributing to a more competitive, innovative and sustainable agrifood industry. Flanders’ FOOD levers the innovation capacity of the agrifood companies by enhancing their scientific and technological knowledge by means of an integrated approach of knowledge creation, knowledge dissemination and partner matching. This way Flanders’ FOOD also ...

Department of Food Technology, Safety and Health Ghent University

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Top-notch innovative research with international reputation in Food technology, Food chemistry, Food microbiology and Human nutrition. The Department stands for applied and fundamental multifaceted research of high social relevance and (inter)national cooperation with food industry, competent authorities, consumer organizations and all food-chain stakeholders.

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 ...

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 ...

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 ...