Projects
Process-structure-function relations of pectin-rich serum in low fat plant-based emulsions KU Leuven
Processing and digestion of dispersed plant-based food systems (e.g. soups, sauces, purées, smoothies) induces various structural modifications with impact on the technological and/or nutritional functionality of these complex multi-scale and multi-phase dispersions. These systems are build-up of different structural elements including particles (cell clusters, single cells, cell wall fragments, insoluble polymers and oil droplets), and a ...
GIVAM - Simulation of the total gut by in vitro animal models targeting specific monogastrics to allow rational feed design: the case of alternative protein sources KU Leuven
Modulatory effects of the diet and Helicobacter gastritis in the association between high red (processed) meat consumption and oxidative stress. Ghent University
A high consumption of red (processed) meat is associated with a higher risk to develop a range of chronic diseases such as colorectal cancer, cardiovascular disease and diabetes. Although the underlying mechanisms are still not elucidated, oxidative stress following high red (processed) meat consumption could contribute to the onset and progression of these diseases. The Ph.D. thesis of the applying researcher showed that high amounts of ...
Exploration of sucrose analogues enabled by enzyme and process engineering Ghent University
Sugar has gained somewhat of a bad reputation because of its contribution to obesitas and related diseases. Although other carbohydrates can offer health benefits with respect to cariogenic, caloric and prebiotic profile, very few have been systematically evaluated as alternative for classical table sugar. In this project, two analogues of sucrose will be explored in which the fructose moiety is replaced by either allulose (3-epimer) or ...
Oxidation and nitrosylation in the gastro-intestinal system: influence of meat type and antioxidants Ghent University
This research investigates through an in vitro digestion model which factors in meat products (haem-Fe, fat content, nitrite, heating) affect the formation of toxic lipid oxidation products and N-nitroso-compounds and how to inhibit this formation by adding antioxidants and other food compounds. Furthermore, the effects of high meat
consumption are studied on oxidation parameters and the health status of rats.
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Just the bear necessities: digestive flexibility of carnivores to anthropogenic habitat changes Ghent University
Carnivores choose prey and other diet items based on ecological factors. The choice for a “feast-and-famine” strategy requires different physiological adaptations than a strategy of frequent feeding, with intestinal fermentation being of crucial importance because it determines their health. This project investigates feeding patterns of brown bears in a changing habitat with human interference and how their digestive physiology adapts.
Process-structure-function relations in plant-based foods KU Leuven
In this multipartner project, process-structure-function relations of food systems will be studied ranging from nutritional to sensory functionality.
Processing of pseudocereals: nutritional and technological implications Ghent University
There is a growing interest in the grain processing industry to nutritionally enrich grain products by incorporating pseudocereals. In order to guarantee an optimal utilization of quinoa, buckwheat and amaranth in food applications, the nutritional and technological properties of these pseudocereals
and the impact of processing on both aspects will be studied.
Development of a comprehensive methodology predicting human Norovirus infectivity and study of the interaction between human Norovirus and different microbial environments Ghent University
This study inculdes two parts: I. An extension study on the binding-based methodologies: to establish a methodology predicting the infectivity of NoV by evaluating both viral capsid function and genome integrity; II. Exploration of the interaction between NoV and certain microbial environments, including the human digestive environment and the microbial environment during biological treatments.