Chocolate gloss formation as influenced by mould interaction.

Cocoa roasting: effect of bean variety and roasting conditions on phytochemical and flavour profile

Design of pea protein isolate stabilized O/W/O double emulsions.

Development of plant-based milk beverages with improved functionality

Doctoral project Allison Brown

Doctoral project An Li

Doctoral project Arifin Dwi Saputro

Doctoral project Bangun Prajanto Nusantoro

Doctoral project Bart Heyman

Doctoral project Diem Chi Doan

Doctoral project Diem Phuong Tran

Doctoral project Indria Purwantiningrum

Doctoral project Mohd Dona Bin Sintang

Doctoral project Mustamin Anwar Masuku

Doctoral project Nguyen Tuyet Mai

Doctoral project Robbe Heymans

Doctoral project Roger Aidoo

Doctoral project Sheida Kadivar

Doctoral project Stefanie Verstringe

Doctoral project Stephanie Coppin

Doctoral project Thi Thanh Que Phan

Doctoral project Viet Ha Lam Thi

Doctoral project Wijitra Liaotrakoon

Doctoral project Yinjie Zhu

Genetics of Ecuadorian fine cocoa

Investigating the microstructure and oral processing behaviour of ganaches

Investigating the role of fat crystal networks in the oral processing behavior of fat-continuous dispersions

Multiscale assessment of fat crystal networks in suspensions.

Multiscale Characterization of Fat Crystal Networks in Saturated Triglyceride Systems.

Structure-function relationships of foods as complex adaptive systems: the complexity of steering sensory perception.

The CUSTOMEAT research project aims to advance knowledge on technologies required to produce structured in vitro meat.

A mesoscale approach to design oleogels and water-in-oleogel emulsions towards saturated fat and/or caloric content reduction in foods

Doctoral project Elise Caron

Doctoral project Mohd Dona Bin Sintang

Doctoral project Sara De Pelsmaeker

Doctoral project Yulin Hu

Macroconstituents in food side streams and alternative biomass studied by multiple microscopy techniques.

Microstructural strategies towards egg replacement in bakery applications

The cocoa value chain in the Tahopo province of DR Congo

The influence of processing on the functionality of low-moisture part-skim mozzarella

Characterization and functionality of enzymatically produced cocoa butter equivalents

Controlling the flow behavior of chocolade by steering the raw material and/or the processing

Controlling the flow behaviour of chocolate using natural ingredients

Cryo-scanning electron microscope (Cryo-SEM)

Cultured stem cells for customized meat design

Dairy technology - from rural to industrial scale

Develop innovative confectionery products by means of adjusting the composition and / or the processing

Development of a functional fermented milk enriched with bioactive milk fat globule membrane fragments

Differential scanning calorimetry (DSC) to study interactions in complex food systems

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

Electronic nose: towards a fast and detailed aroma analysis

Elucidating the structure of soft matter fat systems by multiscale analysis approach

Emulsion-templated structuring of liquid oil for future development of saturated fat-free food products.

Enzymatic treatment in cocoa powder production to improve technological and nutritional functionality

Fine Do-In the wake of stevia: functionality of natural bulk materials combined with new natural sweeteners in confectionery

Food Technology

Fourth International Conference on Food Science and Technology

Functionality of starch/ hydrocolloïd based systems

Generic materials study towards high quality advanced medical, food and engineering 3D structures

Genetic diversity of fine-flavour Ecuadorian cocoa

GlycoProFit: Cost-efficient synthesis of health-promoting glycobioses

ICP Food Technology 2007-2008

ICP FOOD TECHNOLOGY 2008-2009

ICP Food Technology 2009-2010

ICP Food Technology 2010-2011

ICP Food Technology 2013-2014

ICP Food Technology 2014-2015

Influence of partial glycerides on the micorstructural development and breakdown of crystallized fats

Insects as food ingredient: Chemical characterization, Functionality and Applications of lecithin (phospholipids) and polysaccharide-like components from European and Chinese Insect Species

Insects as food ingredients: extraction, chemical characterization, functionality and application of insect lecithin

Insight into the specific role of pectin in the structural modification of plant-based levensmiddelendispersies during processing and digestion

Interuniversity Programme ‘Master of Science in Food Technology 2011-2012’

Investigating the role of fat crystal networks in the oral processing behavior of fat-continuous dispersions

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

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

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

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

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

Master of Food Technology

Microstructural and sensorial effects of the functional components milk fat globule membrane-fragments (MFGM) and natural antioxidants (AOX) in fermented milk products

Multiscale predictive design approach for sustainable personalized 3D food printing

Phase behaviour of nutritionally interesting mixtures of acylglycerols

Phase Out project for the Network University Cooperation in Vietnam

REVICO, Revisiting Cocoa: Exploiting the full potential of cocoa raw materials through novel processing

Strategic Institutional Partnership Can Tho University 2020-2022

Structure and processing for high-quality of chocolate pralines

Structure-function properties of wax-based oleogels prepared in rice bran oil

Structure-function relations of fat crystal networks in suspensions

Structure-function relations of fat crystal networks in suspensions

Sustaining high quality cocoa production by West-African smallholder farmers (Ghana)

Towards high-quality 3D-printed chocolates

Towards premium Ghanaian origin chocolates

‘Towards understanding the interfacial stabilisation of oil foams’

Training requirements and careers for knowledge-based Food Science and Technology (FST) in Europe

X-ray scattering to study nanostructures of solids and food

Atomic force microscopy (AFM) - nanobiotechnology based platform for achieving the dynamics of individual molecules to versatile materials and cell mechanics

Benchtop low-resolution NMR spectrometer with gradient probe.

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

GlycoProFit: Cost-efficient synthesis of health-promoting glycobioses

GlycoProFit: Cost-efficient synthesis of health-promoting glycobioses

GlycoProFit: Cost-efficient synthesis of health-promoting glycobioses

GlycoProFit: Cost-efficient synthesis of health-promoting glycobioses

Joint graduate programmes and research based education in biosciences for food.

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

Palm-O-Free

Postharvest technology, food chemistry and processing: developing the supply chain towards more health food.

Protective gastro-intestinal effects of milk fat globule membrane (MFGM) proteins

Taste Classes to leverage innovation in SMEs / SMEs in the food indsutry.

Strategic Institutional Partnership Escuela Superior Politecnica del Litoral (ESPOL) 2020-2022