Towards intelligent optimisation and understanding of the multistage production process of frozen par-fried potato fries, considering variable incoming potatoes, the final quality of the Belgian fry and process water management (Intelligent-FRY)

Doctoral project Agnieszka Owczarek-Fendor

Doctoral project Antonios Papastergiadis

Doctoral project Antonios Papastergiadis

Doctoral project Barbara Kerkaert

Doctoral project Céline Platteau

Doctoral project Danyang Liu

Doctoral project Edoardo Galbiati

Doctoral project Edward Mubiru

Doctoral project Gustavo Luis Leonardo Scalone

Doctoral project Happy Steven Magoha

Doctoral project Imen Barbouche

Doctoral project Kshitij Shrestha

Doctoral project Laurens Delameilleure

Doctoral project Mauricio Hernandez

Doctoral project Miet Rotthier

Doctoral project Silvia Johana Ortiz Ulloa

Impact of cold plasma treatment on proteins

Intelligent optimisation and understanding of the multistage production process of frozen par-fried potato fries

Nutritional and physicochemical characterisation of ‘Oromo dinich’ (<i>Plectranthus edulis</i>) Tuber, an Ethiopian staple food.

Proteomic studies of protein oxidation in foods

Research into the barrista application of plantbased drinks

Doctoral project Gustavo Luis Leonardo Scalone

Doctoral project Julie Kileste

Doctoral project Nanou Peelman

Effect of Balanced Energy-Protein Supplementation during Pregnancy and Lactation on Breastmilk Composition and Infant Gut Microbiota

Effect of cheese processing relevant conditions on the physicochemical properties of bovine casein micelles.

Impact of heat induced changes on the heat stability of recombined filled evaporated milk

Relationship between heat-induced protein changes in skim milk (powder) and its heat-stabilising effect in recombined evaporated milk

Steering nutritional properties of Wolffia globosa and W. arrhiza under controlled environmental conditions

Benzene in foods (Benzene)

Characterization of printed packaging materials (paper / cardboard and plastics) for food: organoleptic and migration issues

Development of a generic and validated allergen policy regarding cross-contamination of allergens via media water, steam and oil

Development of a MSc program in Agri-Food Science in Ibagué, Colombia

Development of analytical methods for selected emulsifiers in foods

Development of innovative integrated oxygen scavenging concepts in masterbatches for plastic applications by modulating unique catalyst and activator combinations

Development of molecular identification and detection techniques for patuline producing moulds in order to study the impact of storage conditions of apples on the expression of patuline producing genes

Farm to fork risk assessment of mycotoxins in chilli and pepper, produced and consumed in Sri Lanka

Hazard analysis of chemicals migrating from inks and glues in plastic food contact materials

Impact of protein oxidation on the quality and safety of dairy products

Influence of packaging parameters and post-mortem treatment on the quality of packed, fresh meat

Intensive training program in food safety

International training in food safety, quality Assurance and risk analysis

MCPDOIL

MIGRINKT: Study of stability and reactivity of migrating compounds from printing inks and glues, used in food packaging materials.

New strategy for biodetection of explosive nitro-chemicals in environmental samples

Non-thermal plasma technology as innovative strategy for food preservation

Proteins in foodstuffs: key components to safety and quality.

Quality and safety of mustard seed oil, a typical oil used for cold and cooking applications in Nepal.

Research towards chemical quality and safety of foods

Risk assessment in relation to the formation of toxic aldehydes in foods available in the Belgian market as a result of lipid oxidation

RT 13/12 BIOGAMI 3: Exposure and risk assessment of biogenic amines of the Belgian population

Tandem Quadrupole mass spectrometer for accurate quantitative analysis of allergens and protein modifications in foods

The impact of nonthermal plasma treatment on lipid oxidation

The shift from traditional to new fish smoking technology in Ghana: Chemical and Microbiological Food Safety Implications, and Recommendations for Meeting Food Security Objectives

W&T-beurs S. Trashin

Basic equipment for the study of gut epithelial processes

BEETOX

Checkpack: Integrated optical sensors in food packaging to simultaneously detect early-spoilage and check package integrity

Fast and convenient mass spectrometry-based real-time monitoring of volatile organic compounds of biological origin.

Impact of climate change and globalisation on safety of fresh produce - governing a supply chain of uncompromised food sovereignty

Innovation through a global approach of packaging materials, filling systems and food products

Intake estimation of Nickel via food for the Belgian population and identification of potential sources of Nickel contamination

Integrated versatile platform for sample preparation, 2D gas chromatographic separation and Orbitrap mass spectrometric identification and quantification of (semi-)volatile organic compounds in environmental, food and biological samples

Modular Modified Atmosphere Incubation System

Optimal barriers to sustainable food packaging: a balance between over- and under-packing.

RT 13/11 VITADEK 1: Consumption of food supplements and enriched foods and the risk of overwriting the safe intakes of fat-soluble vitamins (A, D, E, K)

Science on your plate: an event on a broad project on popularization and communication about science and food.

Smart packaging films based on natural materials: Potential as sustained-release carriers and food quality indicators