Looking for an academic partner for your discovery projects?
Looking for an academic partner for your discovery projects?
Ghent University offers a unique proposal: the collaboration between veterinarians, physicians and scientists from different disciplines present at Ghent University takes the research to a higher level and creates many opportunities for innovation. At our Faculty of Veterinary Medicine these innovations can be tested in our own facilities and on the target species.
Check what we can offer in these fields
Ghent University offers a unique proposal: the collaboration between veterinarians, physicians and scientists from different disciplines present at Ghent University takes the research to a higher level and creates many opportunities for innovation. At our Faculty of Veterinary Medicine these innovations can be tested in our own facilities and on the target species.
Check what we can offer in these fields
Koen Dewettinck
Professor
+32 09 264 61 65
Faculty of Bioscience Engineering, Department of Food Technology, Safety & Health
I am head of the Food Structure & Function Research Group at Ghent University. It consists of approximately 30 members dedicated to investigating the structure-function relationships of various components within complex food matrices. Employing a multi-scale approach that spans from the nanoscale through meso- and microscale to the macroscale, the group aims to unravel how structural characteristics influence functional properties in foods.
Driven by societal demands, the group focuses on enabling the development of innovative and (re)formulated products that are tasty, healthy, sustainable, convenient, and affordable. Key product categories currently under investigation include dairy products, margarines and shortenings, as well as chocolate and confectionery items.
Recognizing the evolving food landscape, the group is expanding its research scope to include insect- and plant-based complex food systems, such as dairy analogues, and exploring the potential of cell-cultured meat as a future food source.
I am also founder and Chairman of the Board of Cacaolab, an innovative service company in the field chocolate making.