Enginomics in food quality design: the case of shelf-stable fruit-, vegetable- and legume-based foods KU Leuven
The overarching objective of FOODENGINE is to provide, for the first time, a research-based training programme to a new generation of young food scientists and technologists by introducing an enginomics approach in food quality design. It connects an omics approach to instrumentally quantify food quality with an advanced engineering approach using multi-response kinetics to model food quality changes during processing and storage. At the same ...