Projects
Development of a new fermented food product from the underutilized Zamnè: nutritional and health properties Ghent University
Zamnè, known in Burkinabe dialect ‘’save the child”, is an emerging human-nutritive forest legume whose consumption is now highly promoted in Burkina Faso. It is affected by the hard-to-cook defect that has considerable nutritional and economic impacts. This study purpose to process the fermentation of Zamnè and improve its nutritive value and health benefits.
Enhanced acceptance of unconventional feed resources by ruminants through nutritional intervention early in life Ghent University
The hypothesis to test here is that the maternal diet (either during pregnancy and/or during the suckling period) and/or dietary interventions during the pre-weaning period influence the microbial population that first establishes in the rumen which further influences the microbial ecosystem post-weaning as well as the efficiency of ruminal fermentation and detoxification processes.
Attempts for interventions in early life with ...
Pulses and their derivatives as promising ingredients in the cereal and bakery sector HOGENT
Understanding structure formation during high moisture extrusion of protein-rich soy products KU Leuven
With the increasing interest in and use of plant proteins by food industries, the lack of basic knowledge regarding the behavior of these proteins in several processes is becoming a bottleneck for further exploitation. Soy is an interesting raw material for producing protein-rich food products given its high protein content and good nutritional profile. The main objective of this project proposal is to increase basic knowledge on the impact ...
Protein composition and physical properties of soy protein isolates and their role in structure formation during high moisture extrusion KU Leuven
Reducing meat consumption and shifting to a more plant-based diet in the context of climate change and health are currently hot topics. To facilitate this shift, research concerning meat alternatives and plant-based protein sources should increase. Soybeans (Glycine max) have already been used as an ingredient in meat alternatives for a long time, because of their high protein content and the presence of all essential amino acids. However, ...
Optimal cultivation of protein crops for poultry feed HOGENT
Ensiling intercrops of Faba beans and cereals for organic laying hens Research Institute for Agriculture, Fisheries and Food
The general objective of the KUILEG project was to assess if legumes can be used as an alternative and regional protein source for organically raised laying hens. We mainly focused on faba beans, and we studied to what extent the ensiling process of the beans and cereals can reduce the anti-nutritional factors or ANFs present in the beans. ANFs are substances that negatively affect the ...
Optimal cultivation of protein crops for poultry feeding Research Institute for Agriculture, Fisheries and Food
How can arable farmers, poultry farmers and the local animal feed industry in Flanders work with crops mixed with legumes, as an alternative source of protein for poultry? This question is answered in a chain perspective, within the OPTIPLUIM project. The aim is to look at cultivation, processing and use. Implementing legumes in cultivation plans requires more knowledge regarding the concept ...
Sarcopenia: a research project to unravel the underlying mechanisms of action and to determine the effect of a multidomain anabolic intervention KU Leuven
Sarcopenia is a muscle disease, characterized by loss of muscle mass and function, leading to ‘muscle failure’. Primary sarcopenia is age-driven and is a growing concern in the ageing population. It is highly prevalent amongst older adults and can seriously affect the daily life of an older adult, e.g., by limiting the ability to walk and to lift heavy objects like groceries or through difficulties to climb the stairs. One of the major ...