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 ...
Social organization and potential for development of smallholder dairy farming in Tigray Region, Northern Ethiopia. KU Leuven
Application of non-thermal plasma as an alternative approach to assess the oxidative stability of food KU Leuven
In this PhD research, attention will be given to the development of non-thermal plasma technology as a highly innovative technique for investigation/evaluation of aroma -and taste changes in food due to chemical oxidative ageing. Such oxidation processes negatively influence organoleptic, nutritional and/or health properties of the food product. Consequently, limited shelf-life will eventually result in disposal of huge amounts of food, which ...
International training in food safety, quality Assurance and risk analysis Ghent University
The ITP Food Safety is covering different aspects of food safety (microbiological, chemical and physical hazards) and the possibilities to control these hazards along the agri-food chain. In this frame, different tools are disseminated e.g. Codex Alimentarius guidelines, implementation of Food Safety Management Systems based on Pre Requisite Programs and HACCP principles but also international acknowledge quality assurance standards as ISO ...
International Training Program in food safety, quality assurance systems and risk analysis Ghent University
The ITP Food Safety is covering different aspects of foof safety (microbiological, chemical and physical hazards) and the possibilities to control these hazards along the agri-food chain. In this frame, different tools are disseminated e.g. Codex Alimentarius guidelines, implementation of Food Safety Management Systems based on Pre Requisite Programs and HACCP principles but also international acknowledge quality assurance standards as ISO ...
Intensive training program in food safety Ghent University
In the ITP Food safety all aspects related to food safety (microbiological, chemical (including allergens and GMO's), physical hazards) are discussed. The management of these risks in the agri-food chain as specified in international legislation and the Codex and the implementation of quality assurance systems and commercially imposed systems is introduced. Risk analysis, as a basis to riskmanagement, is presented.
Microbiological safety throughout the production chain of the black soldier fly (Hermetia illucens) KU Leuven
The expanding global population and associated rising demand for animal proteins require additional production of sustainable protein sources. Mass production of insects as food and feed could be part of the solution, with the black soldier fly (Hermetia illucens, BSF) considered as most promising insect species for feed production. BSF larvae efficiently convert organic waste streams into their own high-value biomass, contributing to the ...
The use of composts and nature management residues in horticultural substrates: a microbiome perspective KU Leuven
The Belgian horticultural sector faces a major challenge to reduce the use of environmental unfriendly products in the sector, including peat in horticultural substrates as well as chemical plant protection products (PPPs). Due to changing regulations, the public opinion, and Flemish and European policies, there is an urgent need to find alternatives for peat and chemical PPPs in the horticultural sector.
To reduce the use of peat and ...
Microbiological dynamics and safety risks during rearing of insects for food and feed KU Leuven
The potential of insects as novel protein source in food and feed is gaining increased attention in western countries. Insects are considered as “minilivestock” with potential of being produced more sustainably as compared to traditional livestock and livestock feed ingredients (e.g. soybean meal and fishmeal), while exhibiting equal nutritional qualities. However, little knowledge exists on the endogenous microbiota of industrially reared ...