Testings, demos and trainings on our machines and technology
Advice in the interpretation of research results
Support in the development of project applications
We can help you to tackle several challenges in the food processing industry.
Food
Fermentation of food products;
Bioactivity screening (antimicrobial, antioxidative and enzyme inhibiting activities);
Risk assessment: estimation of microbial and chemical hazards;
Microbial analysis in food and process water in food systems (pathogens, spoilage organisms, yeasts and molds);
In vitro digestion studies to evaluate bioavailability of food components;
Enzyme activity measurements and enzymatic testing in food systems;
Influencing factors on biofilm formation and removal of existing biofilms;
Advice on new applications for by-products/side streams in the food industry.
Water
Reuse of process water and associated disinfection;
Correct use of disinfectants in washing water of the vegetable and potato processing industry;
Advice on the optimal technique for removal of pesticides from water in the food processing industry.
Research
Our expertises
Food microbiology
Vegetable (water) processing technology
Fermentation technology
We aim to
Reduce water and energy consumption;
Limit produced side streams and if possible, valorize them;
Optimize food safety and food quality.
Our research is based on a circular economy approach. We aim to maximize the valorization of by-products and side streams that are generated during food processing.
Within VEG-i-TEC we believe that excellent research and new insights should find their way to society. An ideal way of spreading our knowledge and insights is via training, seminars, ...
Bachelor and Master of Science in Circular Bioprocess Technology
In this program, our students learn to develop new biobased processes for the production and biorefining of healthy food ingredients and chemicals, and of biofuels and other green fuels. The program is taught in Dutch.
Sustainability is becoming increasingly important when it comes to food packaging. Both the food and packaging sector have a specific need for experts who know how to pack food in a sustainable way. The programme addresses this need and tries to stimulate a switch towards 100% reusable, recyclable, compostable or biodegradable packaging.
For whom?
The one year master's programme is intended for people who are already working in the food or packaging sector, but also for recently graduated Belgian and international students who want to specialise in sustainable food packaging.
Anyone with a master's degree is eligible, but sufficient knowledge of chemistry and mathematics is indispensable.
Modular in English
The programme is designed in a modular way. This allows students to spread the program over two or three years. Classes will be organised online, hybrid and on campus, in English.
