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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
41 - 50 of 103
- Study of bioavailability and bioactivity of black carrot polyphenols using digestion models combined with a novel co-culture model of intestinal and endothelial cell lines.From1 Oct 2014 → 30 Sep 2018Funding: BOF - Other initiatives
- Towards premium Ghanaian origin chocolatesFrom1 Aug 2014 → 30 Sep 2018Funding: BOF - Doctoral projects
- Development of a natural antimicrobial system in order to reduce the intensity of the heating for the production of heated foodFrom1 Jul 2014 → 30 Jun 2016Funding: IWT / VLAIO - indirect funding by business world
- Characterization and functionality of enzymatically produced cocoa butter equivalentsFrom30 Jun 2014 → 30 Jun 2015Funding: BOF - Doctoral projects
- RT 13/12 BIOGAMI 3: Exposure and risk assessment of biogenic amines of the Belgian populationFrom1 May 2014 → 28 Feb 2017Funding: Ministery of Social Affairs, Public Health and Environment
- Enhancing food safety and security in Vietnam: Control of the spoilage and mycotoxin contamination of agro-products byFrom1 May 2014 → 30 Apr 2016Funding: VLIR-UOS TEAM
- Microbial collaboromes as a novel biotherapeutic strategy to support the human gut microbiomeFrom1 May 2014 → 10 May 2015Funding: IOF - Industrial Research Fund
- Production of rumen by-pass feed supplementsFrom1 Feb 2014 → 31 Jul 2015Funding: IOF - Industrial Research Fund
- Sustaining high quality cocoa production by West-African smallholder farmers (Ghana)From1 Dec 2013 → 30 Nov 2018Funding: FOD of Foreign Affairs, Foreign Trade and Development Cooperation
- Development of a software package for predicting microbial shelf life in packaged, cooked meats: a tool for innovation and product development in the meat sectorFrom1 Nov 2013 → 31 Oct 2015Funding: IWT / VLAIO - TETRA fund
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