We offer

Services to the food industry

  • Testings, demos and trainings on our machines and technology
  • Advice in the interpretation of research results
  • Support in the development of project applications

We can help you to tackle several challenges in the food processing industry.


  • Fermentation of food products;
  • Bioactivity screening (antimicrobial, antioxidative and enzyme inhibiting activities);
  • Risk assessment: estimation of microbial and chemical hazards;
  • Microbial analysis in food and process water in food systems (pathogens, spoilage organisms, yeasts and molds);
  • In vitro digestion studies to evaluate bioavailability of food components;
  • Enzyme activity measurements and enzymatic testing in food systems;
  • Influencing factors on biofilm formation and removal of existing biofilms;
  • Advice on new applications for by-products/side streams in the food industry.


  • Reuse of process water and associated disinfection;
  • Correct use of disinfectants in washing water of the vegetable and potato processing industry;
  • Advice on the optimal technique for removal of pesticides from water in the food processing industry.


Our expertises:

  • food microbiology
  • vegetable (water) processing technology
  • fermentation technology

We aim to

  • reduce water and energy consumption;
  • limit produced side streams and if possible, valorize them;
  • optimize food safety and food quality.

Our research is based on a circular economy approach. We aim to maximize the valorization of by-products and side streams that are generated during food processing.


Within VEG-i-TEC we believe that excellent research and new insights should find their way to society. An ideal way of spreading our knowledge and insights is via training, seminars, ...


Bachelor and Master of Science in Circular Bioprocess Technology

In this programme, our students learn to develop new biobased processes for the production and biorefining of healthy food ingredients and chemicals, and of biofuels and other green fuels. The programme is taught in Dutch.

Master of Science in Sustainable Food Packaging

Sustainable Food PackagingThis master programme brings sustainability, food and packaging together. It addresses the question how we can keep food safe and preserve it for the required shelf-life, with food packaging systems that are sustainable and balance the ecological footprint with ensuring access to high quality food and maintaining profitable food supply chains.

Sustainability is becoming increasingly important when it comes to food packaging. Both the food and packaging sector have a specific need for experts who know how to pack food in a sustainable way. The programme addresses this need and tries to stimulate a switch towards 100% reusable, recyclable, compostable or biodegradable packaging.

From Whom?

The one year master's programme is intended for people who are already working in the food or packaging sector, but also for recently graduated Belgian and international students who want to specialise in sustainable food packaging.

Anyone with a master's degree is eligible, but sufficient knowledge of chemistry and mathematics is indispensable.

Modular, in English

The programme is designed in a modular way. This allows students to spread the program over two or three years. Classes will be organised online, hybrid and on campus, in English.

Close contact with industry

Students will be able to test applications in the brand new research building VEG-i-TEC, a living lab at Ghent University Campus Kortrijk that focuses on the vegetable and potato processing industry.

Info and registration

  • More information about the programme can be found on www.sfp.ugent.be.
  • You can apply via the Ghent University website. Registration is possible until 1 April non-EEA citizens, and until 1 June for EEA citizens. 

The programme was made possible thanks to start-up funding from the Flemish Government, which wants to boost continuing education in West Flanders.