Projects
Particlion - Towards a more rational production of protein nanoparticles to improve the nutritional quality of food products KU Leuven
Understanding the relation between pectin nanostructure and its functional properties in plant-based food systems KU Leuven
Exploring natural and artificial diversity of Saccharomyces cerevisiae for industrial fermentation processes. KU Leuven
Yeast is the main driving force behind many industrial fermentation processes, including the production of beer, bread, sake and wine. Historically, these processes originate from uncontrolled, spontaneous fermentation reactions that rely on a complex mixture of microbes present in the environment. Because such spontaneous processes are inherently inconsistent, inefficient and the presence of undesired spoilage microbes regularly leads to the ...
Food digestion as influenced by food structure: the role of pectin - food component interactions in plant-based food systems. KU Leuven
VALORFOOD KU Leuven
In the agro-food industry, there are large loss and residual flows (too small potatoes, green portion of leek, malformed cucumbers, malformed croissants, ..). Currently, the valorisation of such residual flows is relatively low in the cascade of value retention. This project aims to maximize the value of these residual flows in this cascade.
After inventory of the residual flows in the agro-food industry in West Flanders and ...
Antimicrobial mechanism of trans-cinnamaldehyde and other essential oil compounds in Listeria monocytogenes KU Leuven
Natural antimicrobials enjoy an increasing interest in view of the trend towards healthy, minimally processed food that has a natural image and a conveniently long shelf life. They can be integrated in a hurdle concept of multiple mild food preservation strategies, which address the challenges of this trend in terms of microbiological stability and safety. Studies on natural food preservatives have so far been mainly descriptive, reporting ...
Insight into the germination mechanism of psychrotrophic group II Clostridium botulinum (type E) spores KU Leuven
Clostridium botulinum is a strictly anaerobic spore-forming bacterium, and produces the most deadly toxin known, the botulinum neurotoxin (BoNT). Therefore, food contaminated with (spores of) this pathogen constitutes an important threat to humans and animals. Bacterial spores are highly resistant dormant structures that are resilient against many hostile conditions like heat, dryness, lack of nutrients, UV, chemicals and oxygen. ...