Laboratory of Food Technology

The LFT research activities revolve around three key interrelated research lines: (i) process-structure relations or structure engineering answering the question on how food structures can be generated and maintained (key research interest: Prof. Marc Hendrickx); (ii) process-structure-quality relations or omics and kinetics for food quality design investigating the influence of the processes used and the structures obtained on biochemical, chemical, and physical food quality aspects during processing and shelf life (key research interest: Prof. Ann Van Loey); (iii) process-structure-health relations or in silico and in vitro digestion and bio-accessibility studies with focus on how food structure can be steered to...

Food,digestion,emulsion,pectin,pulses,fruit,vegetables,engineering,chemometrics,microstructure,processing,shelf life,modeling,legumes,bioaccessibility,texturizers,hard-to-cook defect,kinetics,chromatography,preservation,storage,consumer,and food quality

Laboratory of food technology operates in the Research services industry.

Laboratory of food technology's revenue is 11m - 100m

Laboratory of food technology has 11 - 50 employees.