Katholieke Universiteit Leuven - Articles and news items
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.
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.
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.
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.
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Bruker BioSpin Cargo Oil AB DuPont Nutrition & Health Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Sandvik Process Systems Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd Wenger