Association Research Group Food Sciences

Campylobacter species

Combined exposure to (sub)clinical concentrations of foodborne bacterial toxins

Detection methods for food borne viruses and indicators for the evaluation and verification of food safety management systems in the fresh produce industry

Detection of Infectious Noroviruses in Shellfish and Anti-viral Potential Study of Seafood

Development and implementation of an integrated cell culture RT-PCR methodologie as indicator for infectivity of noroviruses.

Development and implementation of an integrated cell culture RT-PCR methodology as indicator for infectivity of foodborne viruses.

Development of a comprehensive methodology predicting human Norovirus infectivity and study of the interaction between human Norovirus and different microbial environments

Effect of meat physical structure and various cooking appliances on thermal inactivation of salmonella spp., Campylobacter spp., verotoxin producing Escherichia coli and Liseria monocytogenes.

Establishing a risk profile of Listeria monocytogenes in the diverse range of ready-to-eat foods

Food Safety, Quality Assurance and Risk Analysis

Food safety, quality assurance and risk analysis

Food Safety, Quality Assurance and Risk Analysis

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

Growth, virulence expression and toxin production of Bacillus cereus in the small intestine

Immuno-PCR for the detection of Clostridium botulinum toxins in animals, feed and milk

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

International Training Program in food safety, quality assurance systems and risk analysis

Microbiological food safety of a plant-based diet

Molecular epidemiology and host-virus interactions of hepatitis E virus, a zoonotic pathogen circulating in Europe

Nutrition and Rural development - main subject: Human nutrition

Risk assessment of zoonotic transmission of Coxiella burnetti from Belgian livestock (ruminants) to humans

RT 13/10 SEGERI 1: Food Safety Risks of seeds and production of sprouted seeds

The heat-inactivation of pathogenic germs in the preparation of food through various cooking techniques

Towards a more resilient microbial food safety risk governance framework in society

Transmission routes of Noroviruses, emerging human pathogens in food – NORISK – 2nd phase

TRAVIFOOD: Research towards the viruses NoV, HAV and HEV that are transmissable via certain food products and a contribution to the risk assessment

UGent Human Rights Research Network

Virulence factors of Bacillus cereus and host-pathogen interactions

Integration of process control concept, dynamic simulation modelling, and molecular tools in microbiological risk assessment: the case of Campylobacter spp. Contamination in broiler meat processing

Intensive training program in food safety

Investigating the toxin production by Bacillus cereus, strain characterization and detection for improving food safety

Quantification and molecular differentiation of Campylobacter in the broiler production chain to define interventions to obtain a reduction of the number of human campylobacter cases

Variability in Campylobacter contamination levels on broiler carcasses: identification of risk factors and quantitative monitoring of Campylobacter spp. in Belgian broiler slaughterhouse (CAMPYVAR)