Department of Food Technology, Safety and Health

Improved emulsification with polyglycerol polyricinoleate (PGPR)

PGPR is a low-HLB emulsifier with excellent surface activity.

Looking for Sustainability? Consult a (Bio-)engineer!”

Mathis Vermeersch finalist ie-net award

Vote Mathis for the ie-net award!!!

Meet the PhD jury seminar - Research on olive-derived biomass as a source of renewable chemicals

Prof. Eulogio Castro will present his research work to coworkers, PhD and master students interested in the broad topic of renewable resources.

Mini Symposium on human cell culture for food/microbiome interactions @ FBW

How can human cell culture be applied to study the fate of food bioactives and contaminants in the body?

More Biodiversity on our Plate

Did you know that more biodiversity with the different food groups may possibly contribute to a better health for both human and the planet? Prof. Carl Lachat ...

MSc student Kelly Kristabel Wibowo receives the 2023 Vandemoortele Plant-based Foods award.

PhD’s from Ugent go to International Symposium on Lipid Oxidation and Antioxidants in Spain

PhD's from our department are participating in the 4th International Symposium on Lipid Oxidation and Antioxidants, 23 - 25 May 2022, Vigo, Spain

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.

Podcast on cultured meat now available on Spotify

What is cultured meat exactly? Will we eat meat without killing animals?

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