Projects
OPTIBARRIER: Optimal barriers for sustainablefood packaging: balance between over- and underpackaging. Pack4Food
Since 2005 Pack4Food has been building a network that brings companies, research institutes and the government together to package food products in a better way. The reason for this project was based on questions from various stakeholders (packaging producers, food producers, retailers) whether the packaging material currently used is the most optimal material to guarantee the shelf life of the food. This was partly driven by the increasing ...
Agricultural development, technology and value chains in developing and transition countries. KU Leuven
This thesis is about agricultural development, technology adoption and value chains in developing countries. It first focuses on the transition economies of Central Asia, and Central and Eastern Europe before exploring the dairy market in India. Though they display great heterogeneity, what joins these two regions is a strong dependency on their respective agricultural sectors to alleviate poverty and maintain food security.
The first ...
Interdisciplinary Research Program: Tradition and naturalness of animal products within a societal context of change. Vrije Universiteit Brussel
Model-based active thermography for contactless quality assessment in the agro-food industry KU Leuven
In the agro-food industry, there is an increasing demand for non-destructive quality inspection tools that allow to inspect every individual product. This is the result of an increased focus on food safety and quality over the past decades. Several fast, non-destructive and contactless technologies have been studied for food quality inspection, many of them based on the interaction of electromagnetic radiation with the food product. ...
Impact comparison of high pressure processing and pulsed electric fields processing on tomato and watermelon juice KU Leuven
Increased consumer awareness of potential health benefits of consumption of fruits and vegetables resulted in growing demand for fresh or minimally processed juices. In this context, food sector stakeholders are constantly looking into possible alternatives for thermal processing, aiming to better maintain food quality attributes while at the same time delivering the required level of safety. Among many alternative technologies, two ...
Safe and qualitative dry aging of beef Flanders' FOOD
Quantification of the Heterogeneous Heat Stress Response of E. coli KU Leuven
Assessment of exposure to diisocyanates and safety management in industries KU Leuven
Diisocyanates have risen in global productions and they are used in diverse industries. Diisocyanates are an important cause of occupational asthma and increase the risk of occupational asthma. Workers come into contact with diisocyanates by dermal and inhalation exposure and this can be under the form of the particles, vapour, or aerosol, depending on the type of diisocyanates used and the process for which it is used. Moreover, skin contact ...
The Analysis of Thermal Hydraulic Phenomena in the MYRRHA Heavy Liquid-Metal Pool-type Reactor in Forced and Natural Circulation KU Leuven
SCK•CEN, the Belgian Nuclear Research Centre, is at the forefront of Heavy Liquid Metal nuclear technology worldwide with the development of the MYRRHA Accelerator Driven System. MYRRHA is an innovative flexible fast-spectrum pool-type research reactor cooled by Lead Bismuth Eutectic.
The use of passive systems to achieve safety functions is one of the guiding principles of the MYRRHA design and safety approach. Natural circulation in ...