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.
Food
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.
Water
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.
Research
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.
The I-Fry project was recently featured in the media!
Education
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, ...
