Projects
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 ...
Taxes on labour and possible labour supply reactions. KU Leuven
The changing world of work: evolving legal protections for atypical employees – the case of religious-ethos employers Vrije Universiteit Brussel
employment contract) are losing more and more ground. Atypical forms
of employment are increasingly appearing due to many reasons, most of
which can be ascribed to changes in society and the economy (e.g.
globalization, ageing workforce, technical progress, digitalization, etc.).
The emergence of special forms of employment is also fuelling
...
Interdisciplinary Research Programme: Brussels Centre for Urban Studies Vrije Universiteit Brussel
Evaluation of the effects of pod storage and roasting on Ghanaian cocoa and chocolate quality KU Leuven
The flavor characteristics of cocoa are highly relevant for its market (economic) value as well as the overall acceptability of the end-chocolate product. For this reason ‘fine’ flavor cocoa is highly valued and priced over ‘bulk’ flavor cocoa, due to its acclaimed unique and desirable flavor attributes. Meanwhile, the latter alone accounts for over 95% of the total global cocoa supply. This presents an opportunity for exploring means by ...
Characterization and processing of Peruvian chili peppers KU Leuven
Chili peppers are consumed not only in Peru but also worldwide, mostly due to their unique sensorial attributes, as well as their nutritional and health benefits. In Peruvian cuisine and cultural traditions, chili peppers play a key role and are consumed on a daily basis. Native chili peppers comprise more than 200 landraces grown in different Peruvian regions. These native landraces, originating from Capsicum genus, differ greatly ...
Unravelling the functionality of biopolymers and related water mobility during bread making KU Leuven
Bread is the main food product prepared from wheat and a staple food in the Western world. It fits well in a balanced diet since it is an excellent source of energy, fiber, vitamins and minerals. Unfortunately, of all bread produced, about 25% is wasted. The loss of bread in a home environment represents the largest share of this waste. Consumers indeed prefer fresh bread with a soft, but sliceable crumb, a crispy crust and a desired flavor. ...
Interactive whiteboards in mathematics classroom: improving interaction between students and teachers KU Leuven
This PhD research aimed at exploring, elaborating and validating the affordances of IWB as a mediator in classroom interactions in the domain of mathematics education. The introduction of the IWB in the classrooms challenges teachers’ routine and requires the development of new teaching practices. Major challenges supported by the IWB include stimulating students in exploring mathematics topics by mathematical software, promoting ...