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
Department of Food safety and food quality Ghent University
Department of Food Technology, Safety and Health Ghent University
The Division MeBios (Mechatronics, Biostatistics and Sensors) investigates the interaction between biological systems and physical processes. The emphasis is on the measurement of properties of biological products and process variables, the analysis of the measured signals by means of advanced statistical methods, process and equipment design, optimisation and control. Mathematical models to describe the working principles of biological ...
Flanders Research Consortium on Fermented Foods and Beverages Vrije Universiteit Brussel
The alliance research group aims at the unravelling of new, undiscovered, fermented food ecosystems for:
(i) Screening for and isolation/identification of food-grade microorganisms, and description of new taxa (lactic acid bacteria, acetic acid bacteria, staphylococci, bacilli, yeasts, ...)
(ii) Study of the species diversity, community dynamics, and metabolite analysis of fermented foods and beverages in the dairy, meat, ...
Industrial Microbiology Vrije Universiteit Brussel
The research group Industrial Microbiology and Food Biotechnology (formerly Industrial Microbiology, Fermentation Technology and Downstream Processing; IMDO) has been created in October 1994. It originates from the subunit of Biochemical Engineering of the Department of Chemical Engineering and Industrial Chemistry. The research theme deals with 'Research and Development for a Healthy Diet'. The establishment of IMDO meant the actual start of ...