Vandemoortele Centre Lipid Science and Technology

The Vandemoortele Centre ‘Lipid Science and Technology’ was founded in 2012 (pictures) resulting from the already long lasting collaboration between Vandemoortele Lipids and the Laboratory of Food Technology and Engineering (FTE) led by Prof. Koen Dewettinck. The Vandemoortele Centre is embedded in FTE and has since its foundation gained international reputation for its contributions in the field of lipid structuring. In 2017, the collaboration was renewed. Since October 2018, Filip Van Bockstaele became the second director of the research centre. Since 2019, the scope expanded towards the microbial shelf life of w/o emulsions as also the Laboratory of Food Microbiology and Preservation, led by prof. Frank Devlieghere joined the Vandemoortele Centre for this aspect. The research conducted within the Vandemoortele Centre resulted in 43 A1-publications, 3 PhD theses, 18 master theses and several traineeships.

Objective

The main objective of the Centre is to generate fundamental understanding in edible soft matter systems like emulsions, spreads, structured oils etc. for future development of healthy lipid-based food products which meet the consumers standards of texture, mouthfeel and taste.

In the past years many attention has been given to alternative approaches for oil structuring with the goal to reduce the content of saturated fatty acids (SaFa) in lipid-based foods.

Recently, the scope of the centre was widened for the specific topic of microbial stability of water-in-oil emulsions.

Research Facilities

The Vandemoortele Research Centre is embedded within the Laboratory of Food Technology and Engineering at Faculty of Bioscience Engineering located at campus Coupure (Ghent, Belgium).

Researchers affiliated to Centre have access to the analytical equipment within the Laboratory of Food Technology and Engineering (fat analysis, DSC, NMR, cryo-SEM, rheology, texture, XRD, etc.), but also to the infrastructure of the research and (bakery) application centre of Vandemoortele.

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For the research on fat crystallization the centre has specially acquired a state of the art, bench top AC-unit which comprises of a scraped surface heat exchanger (SSHE) and pinworker. This equipment allows to produce model system fat blends and emulsions under industrial relevant conditions with shear and appropriate cooling rates.

Vandemoortele Healthy Foods Award

 

Poster van de Healthy Foods Award 2020                                                                                                                                                                                                                                                                                                                                                                                                                    

The Vandemoortele Centre for Lipid Science and Technology is an established research centre at Ghent University, Faculty of Bioscience Engineering, since 2012. The objective of the centre is to build a strong platform based on fundamental research for future development of healthy and tasteful foods.

Keeping with this objective, the research centre encourages research in the area of “healthy foods” at FBE. Hence, an annual award called the ‘Vandemoortele Healthy Foods Award” has been established from 2013 onwards which will be awarded to a selected thesis student working on the fundamental or application related research dealing with healthy foods (including but non-limiting to production, optimization, evaluation, characterization, preservation, formulation, sensory aspects or health impact).

Conditions and rules (edition 2020):

  • Cash amount of € 1000 and a certificate of merit will be given to the winner.
  • Only thesis submitted at the Faculty of Bioscience Engineering to obtain the degree of Master of Science in Bioscience Engineering or Biosciences are considered.
  • Promotor/tutor is welcomed to nominate their thesis students but self-nomination by students is however strongly encouraged.
  • Entries (a pdf of the thesis and a short motivation by e-mail) must be received by 31 August 2020 and can be sent to Prof. Filip Van Bockstaele, Coupure Links 653 (Room A0.033), 9000 Ghent.
  • The entries will be evaluated by the Steering Committee of the Vandemoortele Centre chaired by Prof. Koen Dewettinck.

Queries can be directed via email to

 

 

Previous award winners:

2013

Alix Steyaert

 

Gastro-intestinaal gedrag van de boterzuurproducerende Butyricicoccus pullicaecorum, een nieuw kandidaat-probioticum voor inflammatoire darmziekten

2014

Leen Sturtewagen

Resource use profile and nutritional value assessment of a canteen meal; a case study on pork vs quorn

2015

Chak Ming To

Oleogelation by food-grade waxes

2016

Robbe Heymans

Sugar replacement in white compound chocolate

2017

Iris Van Dam

Impact of human faecal microbial communities on carotenoid release from taxo and carrot juice

2018

Lien Tytgat

Pound cake produced with whipped oleogels

2019

Emma De Beul

Biocatalytic production of rare sugars

 

Contact & information

Prof. dr. ir. Filip Van Bockstaele