With a target of 38.4 billion euros in 2015, the Flemish food industry represented 1 / 5th of the turnover of the entire industry. Growth has picked up in recent years. However, the question is whether this can be maintained. After all, the sector faces many challenges: a strict policy and regulatory framework, a high ecological footprint, an explicit demand for engagement from the health debate, and consumers who are placing increasingly higher demands.
Given these challenges and the strong presence of the food industry in West Flanders, the Nutrition Expertise Group at TUA West is consistently working to strengthen the knowledge base for the food industry, particularly in the area of balanced and sustainable food. Within these broad themes, this project zooms in on two specific problems: vegetable side streams from food production and the deep-frying process in food processing.
Although the subjects and sub-target groups are diverse, similar needs emerge: the need for additional analysis and the need for an integrated approach to adequately grasp the complex processes.