Project

Association Research Group Food Sciences

Duration
15 June 2007 → 30 September 2014
Funding
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
Keywords
secondary plant metabolites mycology microbiological risk assessment chemical analysis food microbiology food technology food sciences bio-active compounds bakery products fermentation
 
Project description

The Association research Group Food Science brings together 5 reserach groups from UGent, HoGent and the High-School West-Flanders which are together carrying out research in the following fields: food microbiology and -preservation (in the field of mycology), the application of immunochemical and PCR techniques in food analysis, food technology (in the field of bakery products), microbiological risk assessment and bio-active components in foodstuffs (in the field of fermentation and secondary plant metabolites). The goal of this consortium is to increase the collaboration between the various partners invovled within AUGent and to make this collaboration more visible for the public.