< Back to previous page
Organisation
Department of Food safety and food quality
Department
Lifecycle:1 Jan 1993 → 31 Dec 2017
Organisation profile: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.
Keywords:Voedselkwaliteit, Voedselveiligheid
Disciplines:Food sciences and (bio)technology
Projects
21 - 30 of 103
- Impact of Bacillus cereus endospore evolution on food safety and stability From1 Jan 2016 → 31 Dec 2019Funding: FWO research project (including WEAVE projects)
- OPTIVEGFrom1 Jan 2016 → 31 Dec 2017Funding: IWT / VLAIO - VIS
- The shift from traditional to new fish smoking technology in Ghana: Chemical and Microbiological Food Safety Implications, and Recommendations for Meeting Food Security ObjectivesFrom1 Oct 2015 → 31 Dec 2020Funding: BOF - Doctoral projects
- Genetic diversity of fine-flavour Ecuadorian cocoaFrom1 Oct 2015 → 30 Sep 2019Funding: BOF - Doctoral projects
- BOF-ZAP professorship in food science and human nutritionFrom1 Oct 2015 → 30 Sep 2020Funding: BOF - ZAP BOF mandates
- Optimal barriers to sustainable food packaging: a balance between over- and under-packing.From1 Oct 2015 → 30 Sep 2019Funding: IWT / VLAIO - VIS
- Unraveling the natural isotopic fractionation of Fe accompanying different homeostatic processes for understanding the effect of impaired Fe regulation on its isotopic composition in biological fluids.From1 Oct 2015 → 30 Sep 2018Funding: BOF - Other initiatives
- Agreement for training visit of Jimma University sponsored PhD student to Ghent University BelgiumFrom15 Sep 2015 → 30 Jun 2019Funding: Foreign foundations, funds with scientific view
- Development of innovative integrated oxygen scavenging concepts in masterbatches for plastic applications by modulating unique catalyst and activator combinationsFrom1 Sep 2015 → 31 Aug 2016Funding: IWT / VLAIO - indirect funding by business world
- Electronic nose: towards a fast and detailed aroma analysisFrom1 Jun 2015 → 31 May 2017Funding: BOF - Other initiatives
Publications
1 - 10 of 298
- Shear-induced crystal structure formation in milk fat and blends with rapeseed oil
Authors: Niels Kaufmann, Veerle De Graef, Lars Wiking
Pages: 308 - 316 - Viruses causing foodborne infections: stability in food
Authors: Leen Baert
Pages: ? - ? - Optimization of the blanching process to reduce acrylamide in fried potatoes
Authors: Frédéric Mestdagh, Tineke De Wilde, S FRASELLE, Y GOVAERT, JM DEGROODT, Roland Verhé, Carlos Van Peteghem
Pages: 1648 - 1654 - Evaluation of viral extraction methods on a broad range of Ready-To-Eat foods with conventional and real-time RT-PCR for Norovirus GII detection
Authors: Leen Baert, Johan Debevere
Pages: 101 - 108 - Perspectives of fluidized bed coating in the food industrySeries: Contemporary Food Engineering
Authors: Frédéric Depypere, Maria Laura Passos, Claudio P Ribeiro
Pages: 277 - 301 - Mechanisms behind matrix-protein interactions influencing receptor-based and chromatographic detection of food allergens: a case study with a fruit based snack
Authors: Tatiana Cucu, Nathalie De Muer, Stanislav Trashin
Pages: 641 - 646 - Role of processing on bioaccessibility of minerals: influence of location of minerals and anti-nutritional factors in the plant
Authors: Katleen Raes, Dries Knockaert, Karin Struijs
Pages: 32 - 41 - High oxygen atmospheres can induce russet spotting development in minimally processed iceberg lettuce
Authors: Francisco Lopez Galvez, Md Azizul Haque, Robert Eriksson, Frank Devlieghere
Pages: 168 - 175 - Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water
Authors: Leen Baert, Isabelle Vandekinderen, Frank Devlieghere, Els Van Coillie, Johan Debevere
Pages: 1047 - 1054 - Effect of SatSatSat and SatOSat on crystallization of model fat blends
Authors: Jeroen Vereecken, Imogen Foubert, Kevin W Smith
Pages: 243 - 258