Department of Food Technology, Safety and Health

What do we know about the Digestion of Amyloid Fibrils in the Human Body?

X-ray scattering in food and non-food applications

This symposium provides the opportunity to learn about the application of X-ray scattering to study shape, porosity, alignment, crystal polymorphisms, and ...

Food4Thought : Protein Transition

Intercultural debate for students on Protein Transition

2nd prize for MSc students in Food Innovation Contest

Award for MSc students with novel sausage combining legumes and meat: ChiPEULata

Podcast : Hoe maak je de beste frieten? – How to make the best fries?

In this Podcast, prof. Bruno De Meulenaer explains how to make delicious but also safe fries.

1 year of FMFP PhD club

The research group Food Microbiology and Food Preservation celebrates the first anniversary of their PhD club by awarding 2 PhD students.

Mathis Vermeersch finalist ie-net award

Vote Mathis for the ie-net award!!!

World Food Forum has launched its Young Scientist Group (YSG)

Cultured meat: in the lab, in space and on your plate?

Cultured meat explained and critically assessed. Learn all about it at Nerdland.

Curcumin-derived Functionalized Thiazepanes to Selectively Target Colon Cancer Cells

World Congress on Polyphenols Applications (September 28-30) – Valencia, Spain

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