News

06-10-2026	[Paper] Can small structural changes make curcumin more selective and effective?
06-10-2026	[Paper] What happens to proteins when exposed to nonthermal plasma?
05-10-2026	PhD Position - Safe Water Reuse in the Food Industry - Prof. Imca Sampers
29-09-2026	Meet the VEG-i-TEC researcher: Fatima Taghlaoui
10-09-2026	[Paper] Cell line-dependent metabolic fate of curcumin analogues
10-09-2026	[Paper] Comparative Study of Tryptophan Oxidation
24-08-2026	Training - Duurzaam waterbeheer voor de voedingsindustrie
16-06-2026	Meet the VEG-i-TEC researcher: Thijs van Arnhem
20-05-2026	Meet the VEG-i-TEC PhD Student, Raejeong Ryu
10-02-2026	Understanding protein oxidation pathways in nonthermal plasma food processing
13-01-2026	'NutriFoodChem wishes you a sparkling 2026!
12-11-2025	A small step in the lab, a big step for global impact - YOUCA
08-10-2025	Why does food stick during cooking?
08-10-2025	Smart Protein Design for Sustainable Drinks
11-09-2025	WiseNight at the Planetarium
25-02-2025	UGent in the CIRCATEX project: Circular non-stick applications via surface texturing.
28-01-2025	Are all ultra-processed foods unhealthy?