Collaborative Research Unit

Research Unit VEG-i-TEC

Acronym
VEG-iTEC
Co-ordinator
Other information
Research disciplines
  • Agricultural and food sciences
    • Food fermentation
    • Food microbiology
    • Food technology
    • Food sciences and (bio)technology not elsewhere classified
Description
Research Unit VEG-i-TEC at the Department of Food Technology, Safety and Health, led by Prof. Katleen Raes and Prof. Imca Sampers, focusses at two research lines: fermentation and chemical & microbiological quality. The research topics of Prof. Raes are fermented foods with links to changes in (bio)chemical and nutritional values, and valorisation of byproducts from the agrofood industry. The research of Prof. Sampers emphasizes on the chemical and microbiological quality of food and the process water used in the food industry. Theoretical knowledge is translated to concrete company situations and input is given in optimization and implementation of company-specific installations and processes. The labs are equipped with bioreactors (batch and fed-batch up to 30l, and solid-state) and downstream equipment, supported by a microbiological (L2), biochemical and analytical (GC, GC-MS, LC, LC-MS, ICP, IR) research lab. Recently, based on the research conducted at the Research Unit VEG-i-TEC, a research- and expertise center (VEG-i-TEC) for the processing of vegetables and potatoes is under construction of the pilot hall. The focus of the pilot hall VEG-i-TEC is the implementation of (innovative) modular processing lines for the (frozen) cutted, washed, and packed vegetables and potatoes, and on the impact of innovative technologies 1) to produce safe, high quality foods; 2) to limit the side streams and to process the side streams; 3) to reduce energy and water use; 4) hygienic design of the processing lines