VEG-i-TEC

Meet the VEG-i-TEC reseacher - Hanne Vanmarcke

Hanne Vanmarcke (large view)

(02-12-2024)

π‘»π’π’˜π’‚π’“π’…π’” 𝒂𝒏 π’Šπ’π’•π’†π’π’π’Šπ’ˆπ’†π’π’• π’π’‘π’•π’Šπ’Žπ’Šπ’›π’‚π’•π’Šπ’π’ 𝒂𝒏𝒅 π’–π’π’…π’†π’“π’”π’•π’‚π’π’…π’Šπ’π’ˆ 𝒐𝒇 𝒕𝒉𝒆 π’Žπ’–π’π’•π’Šπ’”π’•π’‚π’ˆπ’† π’‘π’“π’π’…π’–π’„π’•π’Šπ’π’ 𝒑𝒓𝒐𝒄𝒆𝒔𝒔 𝒐𝒇 𝒇𝒓𝒐𝒛𝒆𝒏, 𝒑𝒂𝒓-π’‡π’“π’Šπ’†π’… π‘©π’†π’π’ˆπ’Šπ’‚π’ π’‡π’“π’Šπ’†π’”

Producing high-quality Belgian fries, a global favorite snack, is a complex challenge due to the variety of its raw materials and the increasing demands regarding sustainability.
The traditional trial-and-error optimisation approach is reaching its limits, so it’s time for smarter solutions!

As part of her PhD, Hanne will investigate the impact of each unit operation (blanching, drying, par-frying & freezing) of the production process on the raw material, intermediate and final products.
By using the state-of-the-art pilot infrastructure at VEG-i-TEC (at Campus Kortrijk), industrially representative samples will be created, which will then be fully characterized in the lab.
That way, a deep understanding of the complex interplay between process and product parameters will be obtained, which brings us one step closer to optimization!

Hanne’s PhD is conducted under the supervision of dr. ir. Arne Huyst, prof. dr. ir. Bruno De Meulenaer and prof. dr. ing. Imca Sampers.
It is part of the intelligent-FRY project, a collaboration between Universiteit Gent, Katholieke Universiteit Leuven (KU Leuven) & Flanders' FOOD’ Food.