Projects
Food Technology KU Leuven
This project is a VLIR-UOS funded Master of Science in Food Technology course in cooperation with UGent.
Obtaining fundamental and mechanistic insight into browning reaction pathways in fruit-based food systems: an integrated fingerprinting and kinetics approach. KU Leuven
Consuming fruits is an important part of a healthy life-style. Fruits can be freshly consumed or can be processed into juices, jams and canned fruits. One of the common quality losses during processing and storage of fruit-based products is degradation of the commercially valuable color. Since an attractive color is one of the main characteristics that play an important role in product acceptability, browning is a quality handicap. Color ...
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 ...
Potential of processing to modify flavour of single and mixed vegetable systems KU Leuven
Due to the consumer demand, food industries have shown an increased interest in the production of healthier, more natural and more tasty vegetable-based products. In that context, a major challenge is to (re)design the manufacturing processes of such food products in order to comply with the increasingly important requested criteria. Flavour is one of the most important quality attributes in foods affecting consumers’ acceptance. The flavour ...
Monitoring of the presence of brominated flame retardants in foodstuffs (FLAREFOOD) University of Antwerp
Imaging and modeling of the microstructure of frozen foods during recrystallization and sublimation: A case study on plant-based products KU Leuven
Recrystallization and sublimation are the main physical phenomena responsible for the degradation of food quality of frozen products along the frozen cold chain. Both phenomena occur slowly at constant temperature over long periods of storage and more pronounced during temperature fluctuations often encountered in the cold chain. Recrystallization is characterised by ice crystal growth which leads to the damaging the tissue structures. ...
A colloidal approach to study the role of cereal flour constituents in mixed cereal breadmaking and product quality. KU Leuven
Aeration during their production is important for the structure of many food products. In bread, proper gas cell stabilization results in a high loaf volume and a homogeneous fine grained crumb. In wheat breadmaking, the gluten proteins are initially responsible for stabilizing the gas cells incorporated during dough mixing. However, at a certain point during fermentation, a liquid film takes over gas cell stabilization. This film is made up ...