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 influence/optimize nutrient bio-accessibility and digestion of plant-based foods (key research interest: Prof. Tara Grauwet).
In our research, we include a reverse engineering approach starting from consumer PAN-profiles (Preference, Acceptance and Needs) taking into account the physiological processing during digestion. The research approach integrates reaction mechanisms, chemometrics (fingerprinting), and kinetics (including multiresponse kinetics) at different length scales (molecular, microscopic, mesoscopic, and macroscopic) and time. This information is translated in predictive models that can serve in solving problems of design, evaluation, and optimization of unit operations and (multiple) indicator systems for process impact evaluation. We particularly focus on fruit-, vegetable- and legume-based foods and ingredients.
Company Details
- Employees
- 24
- Founded
- -
- Address
- Kasteelpark Arenberg 20, Postbox 2457,belgium
- Industry
- Research Services
- NAICS
-
Scientific Research and Development ServicesResearch and Development in the Physical, Engineering, and Life SciencesResearch and Development in the Physical, Engineering, and Life Sciences (except Nanotechnology and Biotechnology)
- Keywords
- 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, food quality.
- HQ
- Heverlee, Flemish Region
- Competitors
- Food & Lipids, Food Structure & Function research group, Wageningen Food & Biobased Research, HealthFerm – Plant-Based Fermented Foods Ecosystem, Laboratory of Food Chemistry and Biochemistry KU Leuven, European Federation of Food Science and Technology, Meat Technology and Science of Protein-rich Foods (MTSP), Department of Food Science, University of Copenhagen, Laboratory of Food Process Engineering, Laboratory of Food Chemistry - Wageningen University and Research.
Laboratory Of Food Technology Questions
Laboratory Of Food Technology's website is https://www.biw.kuleuven.be/m2s/clmt/lmt
Laboratory Of Food Technology's LinkedIn profile is https://be.linkedin.com/company/labfoodtech
Laboratory Of Food Technology has
24 employees.
View email and phone details for 24
employees at Laboratory Of Food Technology.
Laboratory Of Food Technology's industry is
Research Services
Laboratory Of Food Technology's top competitors are
Food & Lipids,
Food Structure & Function Research Group,
Wageningen Food & Biobased Research,
Healthferm – Plant-Based Fermented Foods Ecosystem,
Laboratory Of Food Chemistry And Biochemistry Ku Leuven,
European Federation Of Food Science And Technology,
Meat Technology And Science Of Protein-Rich Foods (Mtsp),
Department Of Food Science, University Of Copenhagen,
Laboratory Of Food Process Engineering,
Laboratory Of Food Chemistry - Wageningen University And Research.
Laboratory Of Food Technology's categories are Research Services
Laboratory Of Food Technology's founding year is 1968
