Laboratory of Food Technology and Engineering

The Laboratory of Food Technologie and Engineering focuses on the innovative development of foods on a miscrostructural level. This approach is the answer to the consumer demand for new products that are tasty, satisfying, healthful, convenient and inexpensive. Moreover the research must create added value to by-products and as such contribute to overall socio-economic welfare. Research topics include: structure-funtion relations of food components, food microstructure formation and breakdown, sensory attributes, fat crystallisation, fat processing and modification, chocolate and confectionary processing, stability of complex food systems, drying and fluidized bed processing, coating and microencapsulation of biopowders, valorisation of bioactives and (micro-)nutrients from by-products.

Keywords:

Food Microstructure
Sensory Analysis
Oils and Fats
Chocolate
Biopowders
Bioactive