top of page

Food

Screenshot 2021-11-10 at 13.07.22.png
  • Food structure and function relationships: Koen Dewettinck, Filip Van Bockstaele

  • Emulsions and dispersions: Paul Van der Meeren

  • Food Microbiology & Preservation: Frank Devlieghere, Andreja Rajkovic

  • Food chemistry and chemical aspects of food safety: Bruno De Meulenaer

  • Food safety management systems & risk assessment: Liesbeth Jacxsens

  • Food packaging: Peter Raggaert, Bruno De Meulenaar (chemical aspects), Frank Devlieghere (microbial aspects)

  • Fermentation-based food processing: Katleen Raes, Jessica De Clippeleer, Dana Vandeputten, Korneel Rabaey

  • Flour and baking: Mia Eeckhout, Filip Van Bockstaele, Pieter Vermeir, Evelien Van Bavegem

  • Meat science and carcass quality: Stefaan De Smet and Thomas Van Hecke

  • Pilot-scale food processing @ VEG-i-TEC: Imca Sampers

  • Sustainability of food production: Jo Dewulf

  • Stable isotope and trace element analysis: Pascal Boeckx, Pieter Vermeir, Gijs Du Laing

  • Trace organic compound analysis: Kristof Demeestere, Christophe Walgraeve, Lynn Vanhaecke

  • Mycotoxin analysis, toxicology, exposure & risk assessment: Sarah De Saeger, Marthe De Boevre, Siska Croubels, Annemieke Madder

  • Agrifood marketing and consumer behavior: Xavier Gellynck, Hans De Steur, Joachim Schouteten, Christine Yung Hung, Wendy Van Lippevelde

  • Bacterial strain collection StrainInSight: Peter Vandamme

Publications

bottom of page