Innovative strategies to improve parental food choices and thus create a healthier home food environment for children. Ghent University
This innovative project will identify critical individual and environmental determinants of parental
food choices by focus groups, test innovative ways ((i.e., mHealth, supermarket nudges and
healthy meal boxes) to influence them and identify facilitators and barriers by process evaluation. We target both lower and higher SES households (SES as moderator).
Interaction of the Maillard reaction and lipid oxidation in food model systems and its influence on the oxidative status of food. Ghent University
the Maillard reaction or nonenzymatic browning can influence the oxidative stability of food products. The interaction of the Maillard reaction and lipid oxidation will be studied by means of model reactions. The formation of antioxidant compounds will be investigated. Because of the possible intermediacy of free radicals, also pro-oxidant processess will be taken into account.
Integrated material science, enginomic and kinetic approach to understand aging, processing and digestion of legumes -“Engaging Legumes” KU Leuven
Fruits and vegetables as well as microalgae contain a huge, but largely unexplored, endogenous potential from health-beneficial as well as structuring point of view. Given the difference in bioactive compounds and cell wall material present in both sources, the question arises whether and to what extent they will act synergistically when combined in fruit and vegetable-based food products. In this context, the present knowledge platform aims ...
Integration of process control concept, dynamic simulation modelling, and molecular tools in microbiological risk assessment: the case of Campylobacter spp. Contamination in broiler meat processing Ghent University
The study will adopt a multidisciplinary scientific approach for development of Campylobacter Microbiological Risk Assessment (MRA) aiming at reducing the risk of human disease from consumption or mishandling of raw or undercooked broiler meat products. Micriobiological, epidemiological and molecular genetic studies will be integrated to provide mathematical and biological contribution to Campylobacter risk mitigation strategies in broiler ...
Het effect van processing op functionele eigenschappen van voedingsmiddelen op basis van plantaardige grondstoffen. KU Leuven
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.