Food digestion as influenced by food structure: the role of pectin - food component interactions in plant-based food systems. KU Leuven
inFLOOD: A study about the influence of food media on food consumption patterns in Flanders. University of Antwerp
Food from Food - ingredients from fruit and vegetable by-products Institute for Agricultural and Fisheries Research
This Interreg TRIPLE F project is working on solutions to reduce food losses and to reuse valuable edible waste streams in Flanders and the Netherlands. The food industry is a partner and stakeholder in the project, because they are always looking for more and new natural ingredients. It is realized that until now (too) little useful applications are being found for the large amounts of vegetable residual ...
The shift from traditional to new fish smoking technology in Ghana: Chemical and Microbiological Food Safety Implications, and Recommendations for Meeting Food Security Objectives Ghent University
Ghanian population obtains 60% of animal protein from fish, mainly traditionally smoked fish. Traditional ovens and methods of smoking predispose products to chemical and microbiological hazards, thus compromising safety. A new oven has been introduced to address those safety problems. This study will evaluate the impact of the intervention on the safety of the products from a risk assessment perspective.
Detection methods for food borne viruses and indicators for the evaluation and verification of food safety management systems in the fresh produce industry Ghent University
The goal is to develop detection methods for food borne viruses (NoV, HAV, RV) in water, on contact surfaces and fresh produce. Next these methods will be used in practice, on company level, by means of the execution of a Horticultural Assessment Scheme (HAS). The collected data will contribute to the construction of a base line and a better foundation of the food safety management systems (FSMS).
Food Risk Communication - Perceptions and communication of food risks/benefits across Europe: development of effective communication strategies Ghent University
FoodRisC will characterise key configurations of food risk/benefit relationships and the consequent implications for risk communicators, make recommendations about the unique potential of new social media (e.g. social networks and blogging) and provide a systematic understanding of how consumers deal with food risk/benefit information. The project will identify the barriers to communicating to consumers across Europe and identify key ...
Postharvest technology, food chemistry and processing: developing the supply chain towards more health food. Ghent University
The conference is dedicated to actual research findings and state of the art in the area of food science and technology, but with specific focus on food nutrition quality and safety. Attention is paid to the situation in South East Asian countries and other developing countries in the south.
The conferenc includes the following session:
-Session 1: Postharvest technology and food processing
-Session 2: ...
Children as change makers in a householdU+2019s sustainable food consumption. Exploring how in-store marketing interventions targeting children can affect sustainable food literacy, -attitudes and - choices in children and their parents. Ghent University
Stimulating consumers towards more sustainable food consumption (consumption activities which provide for the needs of the current generation while preserving the needs of future generations) is becoming increasingly important for governmental and academic actors and the food industry. For retailers, it can become a path to economic growth, because providing sustainable food options can lead to positive consumer responses. Reaching children ...