Katholieke Universiteit Leuven - Articles and news items

InsideFood: 3-D sensors for food microstructure

Issue 5 2011  •  1 November 2011  •  Pieter Verboven, BIOSYST-MeBioS, Katholieke Universiteit Leuven

EU FP7 project InsideFood (2009-2013) brings together leading experts in food science, sensor and information technology to the benefit of the food industry. To make significant advances in delivering foods with excellent quality, the role of microstructure and composition must be understood and used in the manufacturing process. This can only be achieved by accurate techniques that detect changes in the internal microstructure and composition. InsideFood, coordinated by Professor Bart Nicolaï of the Katholieke Universiteit Leuven, explicitly aims at measuring food microstructure, the spatial distribution of food components within foods, with state-of-the-art tomographic and spectroscopic measurement, and relating them to food quality attributes such as texture and mass transfer properties. In particular, 3-D sensors provide powerful spatial information on food microstructure. These 3-D techniques are essential to investigate the multiscale structure and properties of foods.

The consortium (Figure 1, page 50) combines experts in food technology and engineering with sensor specialists and IT specialists, involving a sensor SME (Skyscan), an IT SME (Visualisation Group Sciences) and a large sensor company (Bruker Biospin).

How to compare novel and conventional processing methods in new product development: A case-study on orange juice

Issue 5 2010  •  4 November 2010  •  Ariette Matser & Hennie Mastwijk, Wageningen UR and Diána Bánáti, Director General, Central Food Research Institute and Liesbeth Vervoort & Marc Hendrickx, Katholieke Universiteit Leuven

The overall objective of the EU FP6 NovelQ Integrated Project was to formulate strategic solutions for technical and basic research hurdles to enhance the development and successful demonstration of Novel Processing (NP) schemes. A parallel approach was chosen based on providing a sound scientific base and technology transfer.

The first approach has generated new insights for mechanistic and kinetic aspects on the impact of novel technologies on food safety and quality as a basis for process and product development. The second has led to integrated product and process development, and demonstration trajectories. It has also resulted in enhanced implementation of NP.

HIGHTECH EUROPE: A network fostering innovation in food processing

Issue 3 2010, Past issues  •  30 June 2010  •  Dr. Kerstin Lienemann, Manager DIL Office Brussels, Deutsches Institut für Lebensmitteltechnik e.V. & dr. ir. Iesel Van der Plancken, Senior Researcher, Laboratory of Food Technology, Katholieke Universiteit & Annika Gering Project Manager, ttz Bremerhaven

Bio-, nano- and information and communication technology show high innovative power within high-tech food processing technologies. Excellent research has been carried out but has not always led to substantial innovations on the market. This European Innovation Paradox is at least partly due to a lack of knowledge transfer, especially between science and industry, and between regions or cross-border. It becomes evident that the process of research and development (R&D), implementation and application of high-tech food processing technologies requires tailor-made multidisciplinary solutions.

New Food Digital Issue 2 2010

Past issues  •  7 March 2010  •  

In this issue: Exploring the relation between nutrient bio-accessibility and the structural quality of tissue based food systems, Relating Microbiological Risk Assessment (MRA) to HACCP, Show Preview: FOODEX 2010

New Food Digital Issue 1 2009

Past issues  •  7 May 2009  •  

In this issue: What does the industry need from science and technology?, Inactivating enzymes by high intensity pulsed electric field, High hydrostatic pressure processing uniformity in the picture, Creating Shared Value in food manufacturing – Nestlé’s experience, Meat processing and proteomics, Molecular detection of spore-forming bacteria in canned food.

Texture improvement under pressure: fantasy or reality?

Issue 2 2008, Past issues  •  13 June 2008  •  Ans De Roeck, Daniel Ndaka Sila, Thomas Duvetter, Marc Hendrickx and Ann Van Loey, Laboratory of Food Technology, Katholieke Universiteit Leuven, Belgium

Today, consumers are demanding high quality, fresh tasting foods free from additives, microbiologically safe and with an extended shelf-life. The most commonly used preservation method has been thermal processing, such as pasteurisation and sterilisation. However, these processes entail considerable organoleptic and nutritional quality losses. Food scientists and the food industry are therefore continuously searching for novel, less degradative processing technologies.