Cultured stem cells for customized meat design

Assessing environmental sustainability and consumer perceptions of cultured meat.

Doctoral project Alberto Berardo

Doctoral project Els Vossen

Doctoral project Hong Chen

Doctoral project Marijke Aluwé

Doctoral project Núria Elias Masiques

Doctoral project Sofie Tanghe

Doctoral project Stijn Hellebuyck

Doctoral project Thomas Van Hecke

Doctoral project Tine Rysman

Doctoral project Toon Rombouts

Doctoral project Umaporn Pastsart

Doctoral project Wei Wang

Doctoral project Xiaona Tian

Effect of diet on gut physiology: a proteomics approach in the pig

Effect of feeding strategies on the flavor of pork

Effects and mitigation of dietary heavy metal contamination in rabbits in the Katangese copper belt

Feed ingredients and additives for enhancing meat quality in broilers from diverse production systems

Interaction between myofibrillar and plant-based globular proteins in a meat matrix with focus on functional, nutritional and sensory properties

Modeling relationships between animal farming systems and intrinsic product qualities

Nutritional quality and oxidation of alternative proteins for meat during processing and digestion

Doctoral project Herinda Pertiwi

Doctoral project Thomas Spranghers

Modulation by ZnO source and dose of the host-microbiome interplay for Zn in the weaned piglet

Alternative protein sources for meat – from techno-functionality to nutritional quality (Profunu)

Carcasclassification 2015

Carcass Classification

Carcass Classification / 2008

Carcass Classification 2009

Carcass Classification 2010

Carcass Classification 2011

Carcass Classification 2012

Carcass Classification 2014

Carcass classification 2017

Carcass grading 2020 / Carcass composition and classification service

Detailed characterization of intermediates and -pathways hydrogenation of polyunsaturated fatty acids in the rumen.

Dietary strategies to optimise the omega-3 fatty acid content and oxidative stability of processed pork

Effect of production system and farming practices on the oxidative stability of chicken meat

Food2Know

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

Fourier Transform Middle Infrared Spectrometry (FT-MIR) as a prediction tool for quality parameters of meat and egg products.

Glycosides of essential oils for targeted antimicrobial activity in the gastro-intestinal tract of weaned piglets

Glyc(oxid)ation during gastrointestinal digestion of meat (analogues): formation of advanced glycation endproducts and implications on health.

Impact of polyunsaturated fatty acids, lipid oxidation products, haem-Fe and nitrite salt in muscle foods on oxidative stress and the colon microbiome in rats.

Influence of the raw meat material and the process in the meat matrix and the final quality of frikandels

INnovative Tools for Assessment and Authentication of chicken meat, beef and dairy products’ QualiTies

Intestinal Redox Status and its Effects on Intestinal Health in Early Life of Intrauterine Growth Retarded Piglets

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

Meat and health: the role of sulfur-containing amino acids in the large intestine

Meat and health: the role of sulfur-containing amino acids in the large intestine

Medium chain fatty acids: effect of chain length, compound and dose on gut health and zootechnical performances in piglets and broilers

Microplate fluorometer and luminometer

Modulatory effects of the diet and Helicobacter gastritis in the association between high red (processed) meat consumption and oxidative stress. 

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

NitRed

OPTIDRYBEEF- Safe and qualitative dry aging of beef

Optimisation of the redox status for improved gut health in intra-uterine growth retarded piglets

Oxidation and nitrosylation in the gastro-intestinal system: influence of meat type and antioxidants

Pathways for transitions to sustainability in livestock husbandry and food systems

Processed meat in the diet: influence of reactive oxygen/nitrogen/chlorine species during gastrointestinal digestion

Production of conjugated fatty acids in milk through a targeted selection of startercultures

QUALITATIVE AND QUANTITATIVE ANALYSIS OF ENZYMATIC AND OXIDATIVE EFFECTS ON THE PROTEIN FRACTION OF FERMENTED MEAT PRODUCTS

REDBOAR: Reduction of boar taint in meat products: alternative production processes

Research on intrinsic quality attributes of meat in a One Quality approach

Role of antioxidant enzymes in the oxidative stability of meat

Role of oxidative stress and heat shock protein 70 in chronic heat stress in broilers

Selected trace and ultratrace elements: biological role, content in feed and requirements in animal nutrition. Elements for risk assessment

Towards more taste and quality in Flemish pork

Towards pork production and collaboration along the chain to satisfy consumers and society (Future Flemish Pig)

Two electronic one-space dry feeders for piglets

Improving the quality and safety of beef and beef products for the consumer in production and processing

Induction of milk fat depression by means of specific fatty acids to reduce the negative energy balance in the beginning of the lactation in high yielding dairy lows

Insects as sustainable ingredient for animal feeds

Red and processed meat in the diet: toxicological and metabolomic profiling under simulated gastrointestinal conditions