Efficient separation of macroconstituents from biomass by combining unit operations based on insights in the structural organzation

1.1-Resilient VEG-i-TEC

Biological pre-treatment of lignocellulosic streams with a view to increased biogas production

Biowaste

BLUECC: Commercial exploitation of marine collagen and chitin from marine sources

Challenges in valorisation strategies of agrifood residues

CLEANSURFACE- Influencing the adhesive behavior of stainless steel by chemical and physical surface treatment for preventive or curative treatment of fouling and biofilms

Cofunding core facility - VEG-i-TEC

control of biofilm formation in the production environment to ensure a longer shelf-life

Cooked ham examined

Development of a new fermented food product from the underutilized Zamnè: nutritional and health properties

Improvement in food products by use of nutritionally sound fats

Increased sugar and phenolic compound recovery using an activator-assisted enzymatic hydrolysis of lignocellulosic biomass (OptoPhenol)

Innovative high-value cosmetic products from plants and plant cells

Is Contaminant Iron (Fe) Nutritionally Important? Tef and Wheat as Model Cereal Grains

MYCOTOXINS IN VEGETARIAN PROTEIN-RICH FOOD AND HIGH-FIBER FOOD - MYCOPROF

Open testing and research facilities for top sectors in the (West) Flemish food industry

Promoting human nutrition and enhancing Uganda’s small holder farmers’ income through value addition of perishable fruits

Replacement and extension of an extractor for fat(-soluble compounds) from agro-food matrices

Square valorisation of an agrorestream

Starch4feed: Valorisation of by-products of consumption potato processing in compound feeds

Strategic Institutional Partnership Can Tho University 2022-2023

Strengthening research capacity in the field of valorisation of fruit and their by-products

Structural Institutional Partnership Can Tho University 2023-2024

Unlocking Marine Bacteria: Enzymatic Conversion of Chitin to Chitooligosaccharides and Chitosan

Unravelling the microbiota of tef injera and its impact on quality and shelf-life

VALOREVIS

Valorisation of phenolic compounds from plant by-products as natural preservatives for fruit preservation and food processing

Valorisation of residues from the agro-food industry

ZERO-WASTE: zero waste approach for high-wire cultivation in the greenhouse horticulture

ALTERBAKE - Application possibilities of alternative cereals in the development of innovative bakery products

BioChroma: Exploring the functional potential of bacterial pigments for innovative food and feed applications

Formation and genotoxic activity of nitrosylation products in the gastro-intestinal tract: role of nitrite cured meat products and prevention

Impact of cellular stress on flavonoid bioavailability and bioactivity assessed by an improved in vitro model of endothelial dysfunction.

Light based methods as a tool for the selection of raw materials for cooked ham manufacturing

Processing of pseudocereals: nutritional and technological implications