Projects
The use of traditional and new decontamination techniques for fresh produce: consequences for the microbial safety, nutritional quality and chemical safety Ghent University
Several deconatmination techniques (sodium hypochlorite, electrolysed oxidising water, peroxyacetic acid and gaseous chlorine dioxide) will be tested towards their decontamination efficiency in fresh produce. Moreover their effect on the shelf life and the nutritional quality (vitamins and other anti-oxidative compounds) will be studied. In a last phase the possible production of harmful disinfection by-products will be examined.
More and safer mobility in adolescents: test a conceptual model for explaining active and safe transport in adolescents Ghent University
More and safer mobility in adolescents: test a conceptual model for explaining active and safe transport in adolescents
More and safer mobility in adolescents: testing a conceptual framework to explain active and safe commuting in adolescents Vrije Universiteit Brussel
Understanding the characteristics of adolescents who walk, cycle or drive a motorcycle or car for short ...
Aerial particulate matter in Flemish pig housing systems: characterization and evaluation with respect to occupational safety, animal health and emissions Research Institute for Agriculture, Fisheries and Food
The goal of this IWT Agricultural Research project is to characterize and evaluate the problem of particulate matter in Flemish pig husbandry. The project approaches this question from three perspectives. The first examines the indoor particulate matter concentrations and their effect on occupational safety for the farmer and the veterinarian. The second research topic also concerns the indoor ...
Improving the quality and safety of beef and beef products for the consumer in production and processing Ghent University
This integrated project, funded by teh Eu Sixth Framework Programme, acronym ProSafeBeef, runs for 5 years, starting 1 march 2007. It aims at reducing contamination in beef and improving the quality, choice and diversity in the beef chain in order to boost consumer trust. UGent involvement relates to consumer issues towards beef safety and quality, and studies on ruminal lipid metabolism.
Efficiently tracing fraud and illegal fisheries using genetic markers (aimed at food safety and sustainable exploitation). KU Leuven
In this project we will develop a forensic tool which can serve as proof for illegal, unreported and unregulated (IUU) products, ...
Virtual Reality Serious Game for Chemical Lab Safety Training in Industry and Academia: from Design, Development to Increased Motivation and Engagement KU Leuven
Chemical laboratories are workplace environments where risks of injury and even fatality are always present. Laboratory workers, in academia and industry, are required to have proficient safety awareness in order to minimise risk to an acceptable level. However, investigation reports and reviews on laboratory accidents reveal that, due to lack of safety awareness and at-risk behaviour, unfortunate events still happen. Insufficient safety ...
Leadership and Safety Behavior in Air Traffic Control and Beyond KU Leuven
Safety behavior is critical in air traffic control (ATC) and other high-risk environments due to the far-reaching risks a lack of safety behavior entails in terms of physical harm, social, and economic consequences. The literature shows that one of the main antecedents of safety behavior is leadership. Yet, little research on the relationship between leadership and safety behavior has been conducted in ATC. The first aim of this dissertation ...
Proactive control of food safety in the food industry Ghent University
Consumers and food producers are again more alert to (microbiological) food safety and hygiene of high-quality food products. This is reinforced by the developments regarding, among other things, whole genome sequencing, which poses new challenges for quality assurance regarding microbiological safety. Food companies can already achieve a great deal with technology in guaranteeing quality and food safety. Recently, the attention for the human ...