01 January 2011 → 31 December 2013
Regional and community funding: IWT/VLAIO
Agricultural and food sciences
- Food sciences and (bio)technology
carry-over steam rinsing water proteins frying allergens cross-contamination
Allergens are very difficult to detect and occur (naturally) in foods. The project aims to develop a generic allergen policy for the food industry, regarding the problem of cross-contamination through media stream, rinsing water and frying oil, so that the precautionary principle of allergens in food can be given concrete form.