Centre for Food Chemistry and Technology

Staff

• Prof. Dr. Sam Van Haute
• Prof. Dr. Tanja Cirkovic Velickovic
• Amin Nikkhah
• Urmila Khulal
• Maria Krishna de Guzman
• Junior Ekorong
• Derick Malavi
• Madhav Neupane
• Kimberly Gongora

Research

The mission of the Food Research Centre is to contribute to the research fields of Food Technology, Food Chemistry, and Food Microbiology.

Research topics include:

• microplastics in food,
• allergens in food,
• food proteins,
• insect-based foods,
• non-destructive analysis of foods for detecting food fraud and food authenticity,
• life cycle analysis of food production processes,
• antimicrobial strategies for fruit and vegetables,
• food digestion.

The members of the Food Research Centre contribute to theoretical and practical courses at GUGC. The Centre also prepares students (BA/MA/PhD) for their careers in food science, both in academia, R&D, and food production.

Education

The Food Research Centre provides education for undergraduate students in the BSc programmes of Environmental Technology, Food Technology and Molecular Biotechnology:

• Introduction to Biochemistry: Biomolecules (Ba1)
• Modern Aspects of Food (Ba2)
• Chemical Analytical Methods (Ba2)
• Food Chemistry (Ba3 - BSc in Food Technology)
• Food Technology (Ba3 - BSc in Food Technology)
• Technology of Non-Animal Products (Ba3 - BSc in Food Technology)
• Experimental Food Biochemistry (Ba3 - BSc in Food Technology)