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Bruno De Meulenaer

Professor

+32 9 264 58 67

Bruno De Meulenaer

Faculty of Bioscience Engineering, Department of Food Technology, Safety & Health

The research within our team (Food Chemistry) deals with chemical aspects of food safety and food quality. Our expertise has been built up with respect to the formation of process contaminants (e.g. acrylamide and furan), behavior and chemistry of (allergenic) proteins, oxidation phenomena in foods with a focus on lipid and protein chemistry, chemical stability of packed foods, migration from food contact materials, chemical risk assessment and the Maillard reaction.

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