1.1-Resilient VEG-i-TEC

Antimicrobial sandwich structured sachet for food preservation (ASSURE)

Applications of bioplastics for food packaging

Atmo-Flor – Preservation technologies to maintain quality throughout the floriculture chain

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

Climate-Smart water allocation

Cofunding core facility - VEG-i-TEC

Compact and low cost Terahertz sensor for monitoring food quality

Defining Novel Packaging Concepts for Bivalves

Development of a natural anti-microbial system for the food industry

Development of a natural antimicrobial system in order to reduce the intensity of the heating for the production of heated food

Development of a new packaging system for extending the shelf life of packaged cut vegetables

Development of a software package for predicting microbial shelf life in packaged, cooked meats: a tool for innovation and product development in the meat sector

Enhancing food safety and security in Vietnam: Control of the spoilage and mycotoxin contamination of agro-products by

Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying

i-Challenge

Impact of Bacillus cereus endospore evolution on food safety and stability 

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

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

Innovative approach to perform challenge tests for shelf-life and microbial stability determination in the food industry and allied sectors (I-Challenge)

Innovative approach to perform challenge tests for shelf-life and microbial stability determination in the food industry and allied sectors (I-Challenge)

Microbial aspects of food preservation

Modular Modified Atmosphere Incubation System

Monitoring taxonomic evolutions of microbiota and their spoilage potential on Vietnamese Pangasius hypophthalmus from catch till consumer

New processing for ready-to-eat lettuce with improved quality in terms of browning and microbial spoilage

Nicomeat 1 - Research of the nicotinic acid content in fresh meat, minced meat, meat preparations and meat products

Non-thermal plasma technology as innovative strategy for food preservation

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

OPTIVEG

Predictive models to support product innovation in the processed meat sector

Research into the development of a PET bottle with biologically active barrier for O2 and CO2, and adapted for this production method.

sustainable and functional packaging

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

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

Food quality through informatics: data-driven solutions for the development of intelligent packaging technologies

From microbiological food safety risk assessment to risk management: the case studies of Listeria monocytogenes and Campylobacter

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

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

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

Local added value creation through knowledge transfer in cocoa and chocolate processing

Phytochemicals to reduce nitrite in meat products

Proactive control of food safety in the food industry

Psychrolab: Fast growing, psychrotrophic spoilage lactic acid bacteria in cold stored food products lead to significant shortening of the microbial shelf life.

Redumould: design and validation of good practice guidelines for the reduction of fungal contamination of foods.

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

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

SEATAMIN: local, healthy and sustainable food from land-based seaweed cultivation in Belgium

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