List view / Grid view

Katholieke Universiteit Leuven



InsideFood: 3-D sensors for food microstructure

1 November 2011 | By 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…


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

4 November 2010 | By 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…


HIGHTECH EUROPE: A network fostering innovation in food processing

30 June 2010 | By 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…


Texture improvement under pressure: fantasy or reality?

13 June 2008 | By 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…