Projects
Bioaccessibility and digestion of nutrients in Bambara groundnuts as affected by postharvest storage and processing KU Leuven
Indigenous pulses are a locally adapted and sustainable solution that can improve food security in developing countries. In addition, malnutrition remains an unresolved challenge, which continues to be addressed. Pulses are commonly stored for long after harvest. Hence, they are a reliable food source in times of famine. However, upon postharvest storage of pulses, several biochemical reactions can occur as described by the hard-to-cook (HTC) ...
Study of extrusion-cooking as tool to enhance the physicochemical, physiology-related and nutrition-related properties of cereal bran KU Leuven
In line with the growing interest in healthy and high-quality food, there is an increasing interest in food products with a high dietary fibre content. Cereal bran incorporation in food systems as an ingredient or as part of wholemeal may be a solution for this problem. Despite the health effects ascribed to bran consumption, it can be hypothesised that the beneficial physiological and nutritional impact of native millers bran can be further ...
The Risk Management of Contingent Convertible (CoCo) Bonds KU Leuven
The financial crisis of 2007-2008 triggered an avalanche of financial worries for financial institutions worldwide. Governments intervened and bailed out banks using taxpayers' money. Preventing such bail-outs in the future and designing a more stable banking sector in general, requires both higher capital levels and regulatory capital of a higher quality. In the new banking regulations, created in the aftermath of the crisis, the financial ...
The role of lipids during sponge cake making and their impact on sponge cake quality KU Leuven
Flour, sugar and eggs are the main ingredients of sponge cake. This cake system therefore only contains lipids originating from flour and eggs (i.e. endogenous batter lipids). Cake making includes three stages: (i) mixing the ingredients into a batter, (ii) baking the batter until a cake is formed and (iii) cooling the cake to room temperature. Batter of sponge cake is a foam and thus an intrinsically unstable structure because of ...
Facilitating the Reverse Triage Selection process in times of disaster and crowding KU Leuven
Mass casualty incidents (MCIs) such as terrorist attacks (e.g. Brussels, March 22, 2016) or the present CoViD-19 pandemic, can no longer be ignored in today’s society. They lead to unexpected and sudden increases in patient volume at hospitals. This major influx can easily overwhelm an emergency department (ED) and even the entire hospital’s capacity and resources. A healthcare system’s ability to rapidly expand its normal capacity to meet ...
Online Tracking Technologies and Web Privacy KU Leuven
In my PhD thesis, I would like to study the problem of online privacy with a focus on Web and mobile applications. Key research questions to be addressed by my study are the following: How can we formalize and quantify web tracking? What are the threats presented against privacy by different tracking techniques such as browser fingerprinting and cookie based tracking? What kind of privacy enhancing technologies (PET) can be used to ensure ...