Researcher
Bruno De Meulenaer
- Keywords:food packaging, chemical food safety, food chemistry
- Disciplines:Food chemistry, Food packaging, preservation and safety
Affiliations
- Department of Food Technology, Safety and Health (Department)
Responsible
From1 Oct 2022 → Today - Department of Food Technology, Safety and Health (Department)
Member
From1 Oct 2022 → Today - Department of Food Technology, Safety and Health (Department)
Member
From1 Jan 2018 → Today - Department of Food safety and food quality (Department)
Member
From1 Nov 1995 → 31 Dec 2017 - Department of Applied analytical and physical chemistry (Department)
Member
From1 Sep 1994 → 30 Sep 1995
Projects
1 - 10 of 11
- Integrated versatile platform for sample preparation, 2D gas chromatographic separation and Orbitrap mass spectrometric identification and quantification of (semi-)volatile organic compounds in environmental, food and biological samplesFrom1 May 2022 → TodayFunding: FWO Medium Size Research Infrastructure
- Smart packaging films based on natural materials: Potential as sustained-release carriers and food quality indicatorsFrom1 Dec 2021 → TodayFunding: BOF - postdoctoral mandates
- Non-thermal plasma technology as innovative strategy for food preservationFrom1 Jan 2020 → TodayFunding: BOF - projects
- Modular Modified Atmosphere Incubation SystemFrom1 Jun 2018 → 31 May 2021Funding: BOF - Other initiatives
- 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
- Tandem Quadrupole mass spectrometer for accurate quantitative analysis of allergens and protein modifications in foodsFrom1 Jun 2015 → 31 May 2017Funding: BOF - Other initiatives
- Basic equipment for the study of gut epithelial processesFrom15 Jun 2012 → 30 Jun 2016Funding: BOF - Other initiatives
- International training in food safety, quality Assurance and risk analysisFrom1 Oct 2011 → 30 Sep 2016Funding: FOD of Foreign Affairs, Foreign Trade and Development Cooperation
- Farm to fork risk assessment of mycotoxins in chilli and pepper, produced and consumed in Sri LankaFrom15 Mar 2011 → 14 Mar 2015Funding: BOF - Doctoral projects
- Impact of climate change and globalisation on safety of fresh produce - governing a supply chain of uncompromised food sovereigntyFrom1 May 2010 → 30 Apr 2015Funding: Food, Agriculture and Fisheries, Biotechnology
Publications
31 - 40 of 42
- Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins(2010)
Authors: Frédéric Mestdagh, Barbara Kerkaert, Tatiana Cucu, Bruno De Meulenaer
Number of pages: 1 - Furan formation in baby food model system from vitamin C and unsaturated fatty acids(2010)
Authors: Agnieszka Owczarek-Fendor, Bruno De Meulenaer, Georges Scholl, Pratheeba Yohendrarajah, An Adams, Fien Van Lancker, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo, Norbert De Kimpe
Number of pages: 1 - Migration from packaging materials(2009)Series: Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development
Authors: Bruno De Meulenaer, Rui Costa, Kristberg Kristbergsson
Pages: 139 - 154 - The correlation between fumonisins exposure and growth retardation among infants in Rombo, Tanzania(2009)Volume: 55
Authors: Martin E Kimanya, Bruno De Meulenaer, Patrick Kolsteren
Pages: 614 - 614 - A farm-to-fork approach to lower acrylamide in fried potatoes(2009)
Authors: Frédéric Mestdagh, Carlos Van Peteghem, Bruno De Meulenaer, Nigel Yee, William T Bussell
Pages: 66 - 75 - Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps(2008)
Authors: Frédéric Mestdagh, Tineke De Wilde, Karel Delporte, Carlos Van Peteghem, Bruno De Meulenaer
Pages: 914 - 922 - Allergen policy in the food industry: an improvement of food safety(2008)
Authors: Liesbeth Jacxsens, Bruno De Meulenaer
Number of pages: 1 - Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries(2008)
Authors: Frédéric Mestdagh, Tineke De Wilde, Pieter Castelein, O NEMETH, Carlos Van Peteghem, Bruno De Meulenaer
Pages: 69 - 76 - Do wood mice (Apodemus sylvaticus L.) use food selection as a means to reduce heavy metal intake?(2008)
Authors: Jan Beernaert, J SCHEIRS, G VAN DEN BRANDE, H LEIRS, R BLUST, Bruno De Meulenaer, John Van Camp, R VERHAGEN
Pages: 599 - 607 - Importance of oil degradation components in the formation of acrylamide in fried foodstuffs(2008)
Authors: Frédéric Mestdagh, Pieter Castelein, Carlos Van Peteghem, Bruno De Meulenaer
Pages: 6141 - 6144