Cofunding core facility - VEG-i-TEC

Microbiological hazards associated with the use of water in the post-harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVHs)

Doctoral project Dries Loncke

Hygienic packaging of liquid foods: air as a pathway for contamination.

Listeria monocytogenes in the food industry: Environmental monitoring and persistence.

Optimising water sustainability during potato processing in view of blanching water management and reuse.

Application of Next-Generation Sequencing for identification of Chlorine-Resistant Foodborne Bacteria and Correlation with the Antibiotic Resistance Profile

Doctoral project Asep Wawan Permana

Doctoral project Doyinsola Mufuliat Adeleke

Doctoral project Kevin Holvoet

Improvement of antimicrobial strategies during fresh produce processing

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

Interaction between physical and biochemical extraction technologies during the valorisation process of food byproduct

Plasma Activated Water as food safety intervention during fresh produce washing for avoiding pathogen cross-contamination and removing pesticides from the water

The Effect of Processing on Phenolic-Protein Conjugate in Foods

The release and antimicrobial effects of S-compounds from Allium by-products

1.1-Resilient VEG-i-TEC

Agro&Blauw

Ecotoxicologically responsible removal of plant protection products from water from the vegetable and potato processing industry

experimental garden: food-water

Innovative technological, organisational and social solutions for FAIRer dairy and fruit and vegetable value CHAINs

Pilothal for applied research and development around processing processes of vegetables and potatoes

Research building VEG-i-TEC

Storage and use of treated domestic waste water as an irrigation source for field vegetables

Sustainable process optimization in vegetable and potato processing

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)

Use of essential oils in marinades on fresh fish and meat preparations

VEGGIECHAIN: Evaluation of food quality throughout the vegetable processing chain

WaMIP - Economic / technical feasibility study to measure pesticides via a MIP-based sensor at vegetable processing companies

Water reuse and valorisation of secondary flows during the second blanching step in the potato processing industry

Water Test Network - A North West Europe collaboration to create a network of water and wastewater test and demonstration facilities for SMEs to develop new water related innovative technologies.

Development and quality evaluation of a decreased viscosity complementary food made from a combination of maize, soybean and orange-fleshed sweet potato

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

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

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

Plasma Activated Water as food safety intervention during fresh produce washing for avoiding bacterial pathogen cross-contamination and removing pesticides from the water

The use of essential oils in water as a tool for the removal of pathogenic and spoilage microflora

The use of essential oils in water as a tool for the removal of pathogenic and spoilage microflora