INTERUNIVERSITY PROGRAMME MASTER OF S CIENCE IN FOOD TECHNOLOGY (IUPFOOD)

NEWSLETTER Winter 2013

Dear alumni, dear students, dear all, The time has come to present you the thirteenth IUPFOOD Newsletter, informing you about highlights of this academic year. In academic year 2011-2012, we welcomed thirty-three students in the first year ‘Master of Science in Food Technology’. Thirty-two students started the second year of our interuniversity program ‘Master of Science in Food Technology’. In the current academic year (2012-2013) we welcome thirty students in the first year ‘Master of Science in Food Technology’. Thirty-six students started the second year of our interuniversity program ‘Master of Science in Food Technology’. In this newsletter, the graduates of the two past academic years will be introduced to you. Moreover, this newsletter gives you an overview of finished PhD’s of former IUPFOOD students, social activities, students’ impressions and interesting newsflashes. We hope you will have a lot of pleasure in browsing through this thirteenth IUPFOOD Newsletter and we hope to hear from you in the near future (announcements, comments, ideas, suggestions,…)! Best regards, The course team Prof. Marc Hendrickx, Prof. Koen Dewettinck, Dr. Chantal Smout, ir. Katleen Anthierens, Katrien Verbist

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STUDENTS ACADEMIC YEAR 2012-2013 FIRST YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY

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FIRST YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY 1. Mondal Shakti Chandra • Born in Naogaon, Bangladesh on November 16, 1984 • Obtained a Food Engineering Degree at Bangladesh Agricultural University, Bangladesh, in 2010 • Professional background: Lecturer •  [email protected]

2. Akwo Ngwinui Awahsa’a • Born in Limbe, Cameroon on May 11, 1988 • Obtained a Microbiology Degree at the University of Buea, Cameroon, in 2009 • Professional background: Laboratory Technician •  [email protected]

3. Bissong Enowtang Geraldine Tanyi • Born in Buea, Cameroon on October 13, 1989 • Obtained a Microbiology Degree at the University of Buea, Cameroon in 2011 • Professional background: Assistant Laboratory Technologist •  [email protected]

4. Buhnyuy Christian Ngong • Born in Jakiri, Cameroon on September 5, 1985 • Obtained a Microbiology Degree at the University of Buea, Cameroon, in 2007 • Professional background: Teacher / Laboratory Technician / Trainee Officer •  [email protected]

5. Che Fidelis • Born in Kumba, Cameroon on March 11, 1987 • Obtained a Biochemistry Degree at the University of Buea, Cameroon, in 2009 • Professional background: Quality Control Analyst •  [email protected]

6. Ukum Jibril Angwang • Born in Bamenda, Cameroon on October 6, 1986 • Obtained a Biochemistry Degree at the University of Buea, Cameroon, in 2008 • Professional background: Research and Lab Assistant •  [email protected]

7. Kassa Kumelachew Asrat • Born in Tenkosha, Ethiopia on April 13, 1988 • Obtained a Food Science and Postharvest Technology Degree at Hawassa University, Ethiopia, in 2009 • Professional background: Assistant Lecturer •  [email protected]

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FIRST YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY 8. Tiruneh Abebaw Teshome • Born in Dangila, Ethiopia on May 5, 1988 • Obtained a Food Science and Postharvest Technology Degree at Haramaya University, Ethiopia, in 2009 • Professional background: Assistant Lecturer •  [email protected]

9. Zema Amanuel Eyob • Born in Waka, Ethiopia on April 16, 1987 • Obtained a Food Science and Postharvest Technology Degree at Haramaya University, Ethiopia, in 2009 • Professional background: Assistant Lecturer •  [email protected]

10. Zewdie Tewodros Andargie • Born in Gondar, Ethiopia on August 23, 1988 • Obtained a Food and Biochemical Technology Degree at Bahir Dar University, Ethiopia, in 2010 • Professional background: Assistant Lecturer •  [email protected]

11. Acolatse Jude Agbeshie Efui Kodjo • Born in Accra, Ghana on January 19, 1987 • Obtained a Veterinary and Sanitary Examination Degree at the Moscow State University of Applied Biotechechnology, Russia, 2011 • Professional background: Regulatory Officer •  [email protected]

12. Michael Hinneh • Born in Nsoatre, Ghana on April 15, 1987 • Obtained a Nutrition and Food Science Degree at the University of Ghana, Ghana, in 2011 • Professional background: Research Assistant •  [email protected]

13. Aulia Yosi Ayu • Born in Yogyakarta, Indonesia on August 10, 1990 • Obtained a Microbiology Degree at the Bandung Institute of Technology, Indonesia, in 2011 • Professional background: Research and Lecturer Assistant •  [email protected]

14. Dorothy Nathalie Simatupang • Born in Jakarta, Indonesia on December 26, 1988 • Obtained a Biology Degree at the Bogor Agriculture University, Indonesia, in 2007 • Professional background: / •  [email protected]

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FIRST YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY 15. Febriyani Maria • Born in Jakarta, Indonesia on February 8, 1987 • Obtained a Biotechnology Degree at the Atma Jaya Catholic University, Indonesia, in 2009 • Professional background: Marketing Executive •  [email protected]

16. Hutama Tri Cita • Born in Bandung, Indonesia on August 9, 1988 • Obtained a Biology Degree at the Bandung Institute of Technology, Indonesia, in 2011 • Professional background: Research Assistant •  [email protected]

17. Pouri Zahra • Born in Tehran, Iran on June 22, 1984 • Obtained an Agricultural Engineering Degree at the Islamic Azad University, Iran, in 2006 • Professional background: Food Technologist •  [email protected]

18. Miller Esqueda Manuel • Born in Zapopan, Jalisco, Mexico on September 4, 1988 • Obtained a Biotechnology Engineering Degree at the Instituto Tecnológico y de Estudios Superiores de Monterrey, Mexico, in 2011 • Professional background: Laboratory Assistant •  [email protected]

19. Bista Srijana • Born in Baitadi, Nepal on October 29, 1987 • Obtained a Food Technology Degree at the Tribhuvan University, Nepal, in 2010 • Professional background: Course Instructor •  [email protected]

20. Magpusao Johannes Mecenas • Born in Pandan, Antique, Philippines on December 7, 1985 • Obtained a Foaod Technology Degree at the University of the Philippines-Visayas, Philippines, in 2006 • Professional background: Instructor •  [email protected]

21. Velasco Dulce Fe Buna • Born in Bislig City, Surigao del Sur, Philippines on July 31, 1986 • Obtained a Science in Fisheries Degree at the Mindanao State University, Philippines, in 2007 • Professional background: Instructor •  [email protected]

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FIRST YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY 22. Tomic Jovana • Born in Belgrade, Serbia on June 15, 1987 • Obtained a Food Technology of Plant Products Degree at the University of Belgrade, Serbia, in 2011 • Professional background: Trainee Technologist •  [email protected]

23. Irimat Robert • Born in Mulago, Uganda on May 27, 1985 • Obtained a Food Science and Technology Degree at the Makerere University, Uganda, in 2009 • Professional background: Research Associate •  [email protected]

24. Musabe Edwin Tinka • Born in Rubona, Bunyangabu, Uganda on October 14, 1985 • Obtained a Food Processing Technology Degree at the Kyambogo University, Uganda, in 2010 • Professional background: Lecturer and Consultant •  [email protected]

25. Ssepuuya Geoffrey • Born in Masaka, Uganda on August 22, 1984 • Obtained a Food Science and Technology Degree at the Makerere University, Uganda, in 2010 • Professional background: Teaching Assistant •  [email protected]

26. Nguyen Ngoc Trang Thuy • Born in Can Tho, Vietnam on June 13, 1985 • Obtained a Bachelor of Science in Biotechnology Degree at Can Tho University, Vietnam, in 2009 • Professional background: Lecturer •  [email protected]

27. Pham Huong Tran Thuy • Born in Hue City, Vietnam on May 14, 1986 • Obtained a Food Engineering Degree at the Ho Chi Minh University of Technology, in 2010 • Professional background: Lecturer •  [email protected]

28. Chigwedere Claire Maria • Born in Zvishavane, Zimbabwe on June 23, 1985 • Obtained a Postharvest Technology Degree at the Chinhoyi University of Technology, Zimbabwe, in 2008 • Professional background: Assistant •  [email protected]

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FIRST YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY 29. Dakwa Vongai • Born in Masvingo, Zimbabwe on August 29, 1985 • Obtained a Food Science and Technology Degree at the University of Zimbabwe, Zimbabwe, in 2007 • Professional background: Teaching Assistant •  [email protected]

30. Kadema Charity Spitwater • Born in Harare, Zimbabwe on August 17, 1986 • Obtained a Food Science and Technology Degree at the University of Zimbabwe, Zimbabwe in 2008 • Professional background: Teaching Assistant •  [email protected]

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STUDENTS ACADEMIC YEAR 2012-2013 SECOND YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY

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SECOND YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY 1. A.K.M. Masum • Born in Netrokona, Bangladesh on February 1, 1983 • Obtained a Bachelor of Science in Animal Husbandry at the Bangladesh Agricultural University, in 2007 and a Master of Science in Dairy Science at the Bangladesh Agricultural University , in 2010 • Professional background: Lecturer at the Department of Dairy Science at the Bangladesh Agricultural University •  [email protected]

2. PILAPIL Anna Rose • Born in Butuan City, Philippines on July 5, 1987 • Obtained a bachelor of Science in Fisheries at the Mindanao State University, in 2007 • Professional background: Instructor II at the Mindanao State University •  [email protected]

3. UWIBAMBE Denyse • Born in Rugarika, Rwanda on May 21, 1983 • Obtained a Bachelor of Science in Food Science and Technology at the Kigali Institute of Science and Technology (KIST), in 2010 • Professional background: Assistant Postharvest Specialist at the Ministry of Agriculture •  [email protected]

4. GEDEFA Getnet Belete • Born in Ambo, Ethiopia on January 21, 1985 • Obtained a Bachelor of Science in Food and Biochemical Technology at the Bahir Dar University, in 2010 • Professional background: Graduate Assistant II at Bahir Dar University •  [email protected]

5. Nguyen Viet Bao • Born in Ho Chi Minh, Viet Nam on November 25, 1984 • Obtained a Bachelor of Chemical Engineering at the University of Technology, Ho Chi Minh City, in 2007 • Professional background: Lecturer at the NongLam University •  [email protected]

6. JUVINAL Joel • Born in Cabanatuan City, Philippines on January 14, 1986 • Obtained a Bachelor of Science in Food Technology at the Central Luzon State University, in 2006 • Professional background: Instructor at the Central Luzon State University •  [email protected]

7. LUBOWA Muhammad • Born in Mityana, Uganda on April 24, 1981 • Obtained a Bachelor of Science in Food Science and Technology at the Makerere University, in 2005 • Professional background: Teaching Assistant at the Islamic University in Uganda •  [email protected]

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SECOND YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY 8. MANYANGADZE Clarice • Born in Harare, Zimbabwe on May 29, 1986 • Obtained a Bachelor in Food Science and Technology at the National University of Science and Technology, in 2009 • Professional background: Teaching Assistant Food Processing Technology at Harare Institute of Technology •  [email protected] 9. BESHIR Wasiye Fikremariam • Born in South Wollo, Ethiopia on September 17, 1987 • Obtained a Bachelor in Food Science and Post Harvest Technology, Haramaya University, in 2009 • Professional background: Graduate assistant at the Haramaya University •  [email protected]

10. THI MY TUYEN Nguyen • Born in Ben Tre Province, Viet Nam, on April 24, 1984 • Obtained a Bachelor of Food Technology at the Can Tho University, in 2009 • Professional background: Researcher at the Can Tho University •  [email protected]

11. SANTIAGO Jihan Santanina • Born in Tacloban City, Philippines, on March 26, 1988 • Obtained a Bachelor of Science in Food Technology at the Visayas State University, in 2010 • Professional background: Instructor I at the Department of Food Science and Technology •  [email protected]

12. SEMPIRI Geoffery • Born in Wakiso, Uganda, on November 26, 1986 • Obtained a Bachelor of Food Science and technology at the Makerere University, in 2011 • Professional background: Graduate Research Assistant at the Makerere University •  [email protected]

13. MAHOMUD Md. Sultan • Born in Naogaon, Bangladesh, on August 12, 1982 • Obtained a Bachelor of Science in Food Engineering at the Bangladesh Agricultural University, in 2006 and a Master of Science in Food Engineering at the Bangladesh Agricultural University, in 2008 • Professional background: Lecturer, Department of Food Engineering and Technology at Hajee Mohammad Danesh Science and Technology •  [email protected] 14. RODRIGUEZ Ysamar • Born in Valencia, Venezuela, on February 28, 1985 • Obtained a Bachelor of Chemical Engineering at the Universidad de Carabobo, in 2007 • Professional background: Sales experience with Spectro Analytical Instruments and Spectro Incorporated •  [email protected]

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SECOND YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY 15. PARSI Anali • Born in Tehran, Iran, on August 17, 1985 • Obtained a Bachelor of Food Science and Technology, Food Processing at the University of Tabriz, in 2009 • Professional background: Quality Control Manager in Food Industrial Factory •  [email protected]

16. MANRIQUE Aracelli • Born in Lima, Peru, on September 22, 1979 • Obtained a Bachelor of Industrial Engineering at the University of Lima, in 2002 • Professional background: Operations Programmer •  [email protected]

17. ABBASIANGENAVEH Azar • Born in Genaveh, Iran, on September 16, 1981 • Obtained a Bachelor in Food Science and Technology, Kazeroon Azad Islamic University, in 2008 • Professional background: Technical Manager and Quality Controller •  [email protected]

18. Castillo Montagut Diana • Born in Bogota, Colombia, on January 23,1988 • Obtained a Bachelor of Industrial Microbiologist, Pontificia Universidad Javeriana, in 2010 • Professional background: Research Assistant •  [email protected]

19. SWAMI Chirag • Born in Meerut, India, on February 3, 1987 • Obtained a Bachelor of Biotechnology at the Amity Institute of Biotechnology, in 2010 • Professional background: Quality Control Technician at GFB Great Foods Pvt. Ltd. •  [email protected]

20. APPAH Emelia • Born in Accra, Ghana, on November 27, 1986 • Obtained a Bachelor in Nutrition and Food Science at the University of Ghana, in 2010 • Professional background: / •  [email protected]

21. MUKARUKUNDO Francine • Born in Kigali, Rwanda, on September 19, 1983 • Obtained a Bachelor of Science in Food Science and Technology at the Kigali Institute of Science and Technology (KIST), in 2010 • Professional background: in charge of Processing operations by AGRO Processing Industries (API) •  [email protected]

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SECOND YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY 22. Amena Mili Begum • Born in Chandpur, Bangladesh, on September 29, 1989 • Obtained a Bachelor of Science in Agricultural Engineering at the Bangladesh Agricultural University, in 2011 • Professional background: Technical Officer •  [email protected]

23. RAMEZANI Mohsen • Born in GhaemShahr, Iran, on April 29, 1987 • Obtained a Bachelor of Food Science and Technology at the Tabriz University, in 2010 • Professional background: Food Safety Team Leader in a Food Industrial Factory •  [email protected]

24. KARBAKHSH RAVARI Rafat • Born in Kerman, Iran, on April 4, 1987 • Obtained a Bachelor of Agricultural Engineering and Animal Science at the Shahid Bahonar University of Kerman, in 2010 • Professional background: Researcher at the Microbiology Department of Academy Scientific Researches of Kerman •  [email protected] 25. SALAHUDDIN Md. Sultan • Born in Rajshahi, Bangladesh, on March 20, 1982 • Obtained a Bachelor of Science in Biochemistry and Molecular Biology at the University of Rajshahi, in 2005 and a Master of Science in Biochemistry and Molecular Biology at the University of Rajshahi, in 2007 • Professional background: Executive Research and Development at Apex Holdings Ltd., Dhaka , Bangladesh 26. SAYYAHPOUR Zahra • Born in Kazeroon, Iran, on July 3, 1982 • Obtained a Bachelor of Agricultural Engineering, Food Science and Technology at the Islamic Azad University, in 2004 • Professional background: Expert of Quality Control and Technical Supervisor •  [email protected]

27. KUCUKSAYAN Simla • Born in Aydin, China, on January 2, 1986 • Obtained a Bachelor in Food Engineering at the Suleyman Demirel University, in 2009 • Professional background: Quality Assurance Chief at a food can packaging factory •  [email protected]

28. Ta Le Nhu Ngoc • Born in Ho Chi Minh, Viet Nam, on June 15, 1987 • Obtained a Bachelor of Chemical and Food Engineering at Ho Chi Minh City University, in 2010 • Professional background: / •  [email protected]

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SECOND YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY 29. MUSONGE Christine • Born in Mulago, Uganda, on December 29, 1986 • Obtained a Bachelor of Food Science and Technology at the Makerere University, in 2010 • Professional background: Food Science Research Assistant at the Makerere University •  [email protected]

30. VICENT Victor • Born in Kigoma, Tanzania, on January 2, 1982 • Obtained a Bachelor of Science in Food and Biochemical Engineering at the University of Dar Es Salaam, in 2009 • Professional background: Tutorial Assistant at the University of Dar Es Salaam •  [email protected] 31. ZHOU Zhou • Born in Xiangxiang, China, on April 16, 1987 • Obtained a Bachelor of Engineering in Food Science and Technology, in 2008 • Professional background: / •  [email protected]

32. ANESTIS Vasileios • Born in, Amarousio Attikis, Greece on February 7, 1985 • Obtained a Diploma Chemical Engineering at the Aristotle University of Tthessalonik, in 2009 • Professional background: Chemical Engineer at the greek Army •  [email protected]

33. GULTI Adane Gabisa • Born in Adigrat, Ethiopia on June 18, 1986 • Obtained a Bachelor in Chemical Engineering at Bahir Dar University, in 2008 • Professional background: Assistant lecturer at Bahir Dar University •  [email protected]

34. LOTFOLAH POUR Alireza • Born in Bijar, Iran, on September 13, 1980 • Obtained a Bachelor of Food Science and Industries Engineering at the Islamic Azad University, in 2006 • Professional background: Quality Control Manager at a Private Company •  [email protected]

35. NGUYEN Thi Nhu Ha • Born in Can Tho City, Vietnam, on October 1, 1983 • Obtained a Bachelor in Food Technology, Can Tho University, in 2007 • Professional background: Lecturer at Can Tho University •  [email protected]

36. SURIYAMOORTHI Arunkumar • Born in Salem Tamilnadu, on February 10, 1987 • Obtained a Bachelor in Biotechnology at the Kumaraguru College of Technology \ Anna University, in 2009 • Professional background: Trainee at a private company •  [email protected]

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GRADUATION 2010-2011

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GRADUATION 2010-2011 MAJOR ‘FOOD SCIENCE AND TECHNOLOGY’

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MAJOR ‘FOOD SCIENCE AND TECHNOLOGY’ ASADUZZAMAN Md. (Bangladesh) Thesis: Milk fat globule membrane functionality Promoter: Prof. K. Dewettinck VERMEIR Lien (België) Thesis: Low fat whipping cream by WOW technology Promoter: Prof. P. Van der Meeren SALAZAR CAMACHO Natalia Andrea (Colombia) Thesis: Characterization and stability of Columbian rice bran Promoter: Prof. B. De Meulenaer ROJAS ALFARO Diana Maritza (Colombia) Thesis: Characterization and stability of Columbian rice bran Promoter: Prof. B. De Meulenaer GEMECHU Feyera Gobena (Ethiopia) Thesis: Oxidative stability of mustard seed oil Promoter: Prof. B. De Meulenaer PUJI Kristina (Indonesia) Thesis: Development of innovative dairy cream products using emulsifiers Promoter: Prof. K. Dewettinck MAPUNDA Francis (Tanzania) Thesis: Growth and spoilage potential of sporeformers in chilled mild heat treated food products Promoter: Prof. F. Devlieghere MUJURU MUGOVE Felix (Zimbabwe) Thesis: Influence of residual oxygen (O2) on the relationship between growth and volatile metabolite formation by bacteria and yeasts Promoter: Prof. F. Devlieghere MUBAIWA Juliet (Zimbabwe) Thesis: Effect of Lactobacillus fermentation on the bio-availability of iron and zinc in vegetable products Promoter: Prof J. Van Camp

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GRADUATION 2010-2011 MAJOR ‘POSTHARVEST AND FOOD PRESERVATION ENGINEERING’

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MAJOR ‘POSTHARVEST AND FOOD PRESERVATION ENGINEERING’ HASAN S.M. Kamrul (Bangladesh) Thesis: Edible coartings for pome fruits Promoter: Prof. B. Nicolaï BAIYE MFORTAW MBONG Victor (Cameroon) Thesis: Assessing the impact of food processing on pectin in situ Promoter: Prof. C. Michiels ZHANG Yue (China) Thesis: Promoter:

Hyperspectral Scatter Imaging for Nondestructive Measurement of food Microstructure Prof. W. Saeys

GEBREMESKEL FISSEHA Abrehet (Ethiopia) Thesis: Wheat gluten: from an agro-industrial co-product to bio-based high performance materials Promoter: Prof. J. Delcour TAMIRU Biniam (Ethiopia) Thesis: effect of high pressure-high temperature processing on the Maillard reaction and the related generation of process-induced contaminants Promoter: Prof. M. Hendrickx AFFANDI FAHRIZAL Yusuf (Indonesia) Thesis: Comparing DCA-strategies for long time storage of apple and pear Promoter: Prof. B. Nicolaï JAMSAZZADEH Zahra (Iran) Thesis: New insights in polysaccharide conversions towards an innovative processing of vegetables and fruits Promoter: Prof. M. Hendrickx ZARMEHRKHORSID Raziyeh (Iran) Thesis: Influence of yeast metabolites on the rheological properties of bread Promoter: Prof. C. Courtin NJOROGE Daniel (Kenia) Thesis: Evaluation of the substantial equivalence of high pressure and pulsed electric field treated products compared to thermally treated products by headspace profiling Promoter: Prof. M. Hendrickx ESTELA ESCALANTE Waldir Desiderio (Peru) Thesis: Influence of butanediol fermentation in spoilage of fresh produce by Enterobacteriaceae Promoter: Prof. C. Michiels MURINDWA Erneste (Rwanda) Thesis: The effect of redox agents on the functionality of gluten proteins during breadmaking Promoter: Prof. J. Delcour DAVIS Chaula (Tanzania) Thesis: The quality of fruit and vegetable based products: a closer look at the role of pectinmethylesterase Promoter: Prof. M. Hendrickx KIYEMBA Andrew Nsibuka (Uganda) Thesis: Improving postharvest quality of berries with ozone treatment Promoter: Prof. B. Nicolaï TRAN THI MINH TU (Viet Nam) Thesis: A systems biology approach to browning in apple: proteomics Promoter: Prof. B. Nicolaï CHALLOU Florica (Greece) Thesis: 3D Monitoring and Control of Product Characteristics in Relation to Microenvironment Promoter: Prof. B. Nicolaï

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GRADUATION 2011-2012

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MAJOR ‘FOOD SCIENCE AND TECHNOLOGY’ GABAZA Molly (Zimbabwe) Thesis: Potential of the use of vegetable nitrate as nitrite source for meat curing ICHAN Taufik Rizky (Indonesia) Thesis: Chocolate quality as influenced by different roasting conditions LIU Tao (China) Thesis: Modelling the development of fat bloom in filled chocolate NGO Lam Tuan Anh (Vietnam) Thesis: Functionality of MFGM (milk fat globule membrane) fragments in molten chocolate PALERMO Ladie (Philippines) Thesis: Effect of decontamination methods on quality and safety of fresh-cut iceberg lettuce PHAM Thi Tuyet Mai (Vietnam) Thesis: Influence of composition and processing on the heat stability of recombined evaporated milk PHAN Trang (Vietnam) Thesis: Production of fermented soymilk by selected Vietnamese cultures SETIOWATI Arima Diah (Indonesia) Thesis: Physical properties of lauric fat blends at different hight melting TAG ratios THARACKACHAND Ponnala (India) Thesis: Development of a HPLC method for the stereospecific analysis of triacylglycerols XANTHINA Magda (Indonesia) Thesis: Shortening formulation based on enzymatic interesterification XU Hui (China) Thesis: Effect of milk fat globule membrane fragments on partial coalescence in recombined dairy creams

MAJOR ‘POSTHARVEST AND FOOD PRESERVATION ENGINEERING’ ABDELLATIF Mohammad (Egypt) Thesis: Monitoring embryonic activity using image processing technique ALI Md. Aslam (Bangladesh) Thesis: Vision system for quality monitoring of strawberry ALIS Realm (Philippines) Thesis: Analyzing the changes in apple metabolome during the initial stages in storage CORONADO MATUTTI Karin Cecilia (Peru) Thesis: The effect of temperature, controlled atmosphere conditions and storage duration of different quality aspects (firmness, color) of ‘Jonagold’ apples GOSAIN Ekta (India) Thesis: Impact of pH change and orgaic acid produced by yeast on the rheology of fermenting dough HO Khanh Van (Vietnam) Thesis: Measurement of gas exchange properties of tomato fruit UMUTONI Jean De Dieu (Rwanda) Thesis: Towards a better understanding of how structural barriers in plant based foods play a role in the carotenoid bioaccessibility KAHUMA Philip (Uganda) Thesis: Effect of thermal and high pressure processing on degradation and isomerization of β-carotene in presence of oil KYOMUGASHO Clare (Uganda) Thesis: The effect of thermal and high-pressure processing on pectinases for structure improvement of tomato-based products MEKONNEN Michael Kidus (Ethiopia) Thesis: Braeburn browning disorder: a proteomics approach MUTSOKOTI Leonard (Zimbabwe) Thesis: Comparing process-induced chemical changes in conventionally high temperature and high pressure high temperature treated singular vegetable purees NGUYEN Thi Thu Nga (Vietnam) Thesis: Effects of growing conditions on browning in Braeburn apple SUH Chefu Desire (Cameroon) Thesis: The spread and role of bacterial lysozyme-inhibitors against g-type lysozyme TCHUENCHE Kouam Emmanuel (Cameroon) Thesis: Effect of processing on carotenoid stability and bioaccessibility in mango puree VU Thi Hang (Vietnam) Thesis: Determination of Hydroxycinnamic acid derivatives in Belgian endive - a preliminary study WU Chunli (China) Thesis: Dynamics in central plant cell metabolism

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KU LEUVEN LABORATORY OF FOOD TECHNOLOGY

Staff • • • • •

Academic: Prof. Marc Hendrickx and Prof. Ann Van Loey Post-doctoral co-workers: 10 Pre-doctoral co-workers: 18 Administrative and technical co-workers: 4 MSc-students: 13

The KU Leuven Laboratory of Food Technology (LFT) contributes to the KU Leuven mission on research, academic education and service to society in the particular field of food science and technology. Nowadays, consumers are becoming growingly aware that they can improve quality of life by eating healthy. It is generally agreed that fruits and vegetables are high quality (high nutritional value) raw materials leading to food products of major importance in the human diet. This has encouraged and compelled food technologists to optimize traditional preservation methods and to develop and implement new procesing techniques to create fruit and vegetable food systems with a better balance between food safety and food quality. Therefore, the research mission of the unit is to understand and quantify process-structure-function relations of food systems during processing and preservation. The research focus of LFT is on understanding and quantifying process-structure-function relations of food systems during processing and preservation. The generated insights are exploited to the benefit of the design and optimization of food products and processes. The processing technologies studied are structure-enabling and preservation unit operations including mechanical disintegration (blending mixing), thermal processing (freezing, pasteurization, cooking and sterilization using different heating techniques) and pressure-based technologies (high hydrostatic pressure processing with temperature control, high pressure assisted phase transitions and high pressure homogenization). We study the building blocks of food systems and their changes and interactions during the entire food life cycle and thereby focus on food functional properties that are of technological, organoleptic and nutritional importance and are related to (bio)-chemical and physical changes in food systems during processing. In doing so, we mainly focus on plant based food systems based on fruit and vegetable raw materials and derived ingredients. The research mission of the unit is to understand and quantify process-structure-function relations of food systems during processing and preservation. The LFT research activities revolve around four key interrelated research questions:  how  how  how  how

can food structure be created and preserved? can micronutrient content be optimized by intelligent processing? can structural effects be tuned by targeted processing to optimize micronutrient bio-accessibility? can targeted component analysis and fingerprinting approaches be used to evaluate the impact of conventional and novel processing technologies based on equivalence?

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KU LEUVEN LABORATORY OF FOOD TECHNOLOGY

fingerprinting

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. Our approach is mechanistic and kinetic, including multi-response modeling of the reactions involved. In doing so, a multiscale approach linking different levels of organization (molecular, microscopic, mesoscopic and macroscopic) is followed. 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. GC

 

food  extract

comparative  multi-­‐ variate  data  analysis

MS

 

 

selection  of   fingerprint  marker(s)

 

 

marker   quantification

 

profiling

 

marker  identication   using  MS  libraries  

 

Figure:  Schematic  description  of  the  different  steps  necessary  for  comparative  analyses  of  food  by  GC-­‐MS  fingerprinting.  After  selection  of  specific   compounds  for  each  food  product  class,  GC-­‐MS  data  can  be  used  for  food  profiling.  

Some examples of current research projects are:  EU-Marie Curie Initial Training Network: ‘HST FOOD TRAIN - Science-based precision processing for future healthy, structured and tasteful fruit- and vegetable-based foods: an integrated research and training program’ FP7-PEOPLE-2010-ITN-264470. The Laboratory of Food Technology is coordinator, other partners in the project are University of Reading (UK), DIL (Germany), Unilever (The Netherlands), Coca-Cola (Belgium) and Hyperbaric (Spain) (01/01/2011-31/12/2014).  EU Network of excellence. HighTech Europe. European Network for integrating novel technologies for food processing. FP7-KBBE-2007-2-3-06.  FWO Research Project: ‘Influence of processing on the microstructure, nutrient retention and bioaccessibility characteristics of plant based food model systems’. Project G.0626.11, with promoter Ann Van Loey and co-promoters Marc Hendrickx and Paula Moldenaers (01/01/2011-31/12/2014).  VLIR-UOS project ‘The hard-to-cook defect in common beans: towards food security and sustainability in sub-Saha-

ran Africa’, Project ZEIN2011PR385 Kenia with promoter Marc Hendrickx and partner Jomo Kenyatta University Agriculture and Technology (dr. Daniel Sila) (01.10.2011 - 30.09.2015).

Our activities are carried out in collaboration with many third parties including research laboratories inside and outside KU Leuven, research institutes and industries. Our research is funded by KU Leuven, regional (Flanders), National and European Union authorities as well as industrial partners. Based on its research expertise, the staff members of the Laboratory of Food Technology are serving the food-oriented educational program of the Faculty of Bioscience Engineering both in the Bachelor and the Master program, in particular the Master of Science in Bio-engineering: Food Technology. Specialized education at the international level is offered in the graduate level Interuniversity Program in Master of Science in Food Technology (IUPFOOD). http://www.biw.kuleuven.be/m2s/clmt/lmt/

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UGENT LABORATORY FOR ANIMAL NUTRITION AND ANIMAL PRODUCT QUALITY Laboratory for Animal Nutrition and Animal Product Quality (Lanupro) Faculty of Bioscience Engineering Proefhoevestraat 10, 9090 Melle, Belgium www.lanupro.ugent.be Academic and research staff leaders: Prof. Stefaan De Smet, Prof. Veerle Fievez, dr. Joris Michiels, dr. Marta Lourenço, dr. Bruno Vlaeminck, Dr. Noël Dierick Scientific and technical staff members: approximately 35 Research activities Environmental pollution and competition for human edible food resources are major criticisms towards animal production. However, animal production often relies on feed resources, of no or minor value for human nutrition, such as fibrous feeds or byproducts of the food and biofuel industry. As such, the production of high value animal protein for human consumption contributes to food security. Nevertheless, future animal production systems will need to capitalize on this important benefit while meeting the challenge of reducing environmental pollution and competition for human-edible food resources. On the other hand, animal products are well-known suppliers of specific nutrients, such as iron, B-vitamins, specific amino acids, etc. and hence, might be of interest in specific applications or for specific target groups. Research at our laboratory and its education is situated within this context. Our objective is to perform high quality research in the field of animal nutrition, animal production, and animal product quality to improve our insight in factors determining animal production efficiency, environmental burden and intrinsic quality of foods of animal origin. The focus is on three interrelated research areas, 1/ ruminant nutrition and microbial digestion, 2/ monogastric nutrition and digestive physiology, 3/ animal products and animal production. Research at LANUPRO has always had a strong (bio)chemical orientation, and is facilitated by the availability of in vivo and in vitro systems for digestive physiology research, and a meat laboratory. The laboratory is well equipped with several apparatus for feed analysis and for biochemical analyses on animal products (GC, GC-GC, GC-MS, TLC, HPLC, electrophoresis, spectrophotometry, texture analyser, sensorial meat quality measurements). Here some research topics that are relevant to the IUPFOOD programme are briefly described. Sustainable feeds Diets and dietary ingredients as well as additives are studied which could mitigate methane emissions from ruminants. Early life programming is a new research strategy which is applied in this context, where it is aimed at long-life reduction of methane emissions by ruminants through interventions in early life. The idea is to target methane producing archaea before their installation in the rumen. Additionally, improved digestibility of fibrous feeds also reduces methane production. The latter research is conducted in extensive collaboration with Southeast-Asian countries, in particular Vietnam, Malaysia and Thailand. Improvement of the nutritive value of fibrous by-products is targeted through solid state fermentation with white rot fungi. From a sustainability point of view, import of protein sources for animal feed (particularly soybean) is under enormous pressure. Insects gain growing interest as an alternative protein source and research in this respect has been initiated at our lab.

Measuring of methane production during after in vitro simulation of rumen fermentation

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UGENT LABORATORY FOR ANIMAL NUTRITION AND ANIMAL PRODUCT QUALITY Fatty acid metabolism and fatty acid composition of milk and meat Consumers are increasingly aware of healthy food. To achieve this in animal products it is important to increase the content of poly-unsaturated fatty acids in milk and meat. This is possible by administration of these fats to the diet of the animals. However, in ruminants, unsaturated fatty acids are to a large extent subject to saturation through action of ruminal microbes, so that the health value of these fats administered to ruminant feed is lost. Several studies are conducted in this research area, including characterization of bacteria involved in this saturation process and protection of the unsaturated fats against degradation in the rumen by the use of polyphenol oxidase, an enzyme which is responsible for the browning of apple and banana.

Gas chromatography for the analysis of fatty acids in feeds and foods of animal origin

Example of a chromatogram

Feed additives to improve gut health Using pigs as a model for monogastric animals, different feedstuffs and feed additives are investigated for their effects on the host (fore-gut) and microbial (hindgut) digestion processes. Both in vitro and in vivo models are implemented in the laboratory. Actual topics are studies towards oxidative damage of the mucosal cells of the gastro intestinal tract through an imbalance of pro and anti oxidants in relation to age of the animal, its diet and weaning systems (in case of piglets). Meat quality and its relation with human health There is growing evidence that increased consumption of red meat and meat products is associated with the development of colon cancer. Research in collaboration with several groups of Ghent University aims at identifying compounds, formed during the digestion of these meat products which are responsible for this increased risk. On the other hand, meat is a natural source of dipeptides enriched in histidine, such as carnosine and anserine, to which positive health claims have been attributed (a.o. anti oxidative character). As such, meat extracts are often used in competition sports to accelerate muscle recovery. Research at our lab aims at studying factors which influence the concentration in meat of these dipeptides and possibilities for its modification.

Meat protein separation by SDS-PAGE

Our animal material to deliver foods to study

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Summary PhD Özlem Cangar KU Leuven, May 16, 2011 Promoters: Prof. dr. ir. Daniel Berckmans, Prof. dr. ir. Erik Vranken Monitoring and control applications in determination of health and welfare related behavioural aspects of livestock Welfare of animals in livestock houses is usually monitored manually by the farmer or ethologists by performing some standardized measures on chosen welfare indicators. Focusing on a single ‘iceberg indicator’, although a simpler approach, is not sufficient to detect welfare by itself. On the other hand, a large set of measures need increased workload on manual observers or stockmen in order to provide a useful indication of an animal’s quality of life. Due to the workload associated such assessments; the methods do not lead to frequent inspection and monitoring of the animals. There are a lot of animal-based measures involved but they are not frequently measured throughout the life of the animal. In addition to that these measurements tend to be taken after the event, enabling changes to be made only for the future, rather than intervention at the time. Where as timely intervention would prevent suffering and, perhaps reduce mortalities, enhancing welfare and profits. This is an obvious gap in the Welfare Monitoring of livestock. Greater inputs are needed towards frequent monitoring of all animals, however to do so by using manual inspections would be uneconomic and/or impractical. Automatization of animal measures using modern technology in sensors, sensing systems (image, sound, etc.), real time modelling and control applications enable continuous assessment of the state of livestock and their environment in terms of health, welfare, performance etc. These techniques can be used to complement the manual measures. This adds greatly to the effectiveness and time efficiency of the existing welfare assessment protocols and at the same time provides relevant management information. Integration with risk factor analyses also provides early warning signals of likely welfare problems. In this thesis, animal responses were monitored using sensors and sensing techniques with increasing frequency of data sampling, from manual observation once in a growth period to automatic capturing of one data point per second. It was proved that health and welfare related behaviour of farm animals can be monitored continuously during their lifetime, in a fully automatic way. In addition to that, future behaviour of animals could be predicted using mathematical modelling techniques. Further development was done in order to control welfare and health related responses of animals to a desired objective using modern control theory applications.

Summary PhD Dang Trung Diem Trang UGent, July 4, 2011 Promoters: Prof. dr. ir. Frank Devlieghere (UGent), Prof. dr. ir. Jan Van Impe (KU Leuven) Behaviour of the food spoilage yeast Zygosaccharomyces bailii in acidified products: A modelling and cellular approach Zygosaccharomyces bailii is a well-known food spoilage yeast with an exceptional acid resistance. The yeast often causes spoilage in shelf-stable acidified products (such as mayonnaises, ketchups, dressings), leading to substantial economic losses to the food industry. In the first part of this PhD study, effects of acetic and lactic acids on this yeast at 7 and 30°C were investigated. It was observed that these acids at low concentrations (in highsugar media) can cause stimulations on yeast growth and metabolism. A caution in the use of the acids at low doses for preservation purpose was suggested. In the second part of the research, growth/no growth models predicting growth probability of Z. bailii in different environmental conditions were developed, and one of the models was validated in a real food product (i.e. ketchup). These models can be used as a convenient tool to evaluate the stability of acidified foods and to assist in the formulation of new products without chemical preservatives. Besides, the importance of expressing antimicrobial concentrations on water basis in predictive models was demonstrated, which is necessary for the successful applications of the models in practice. The last part of this study deals with the use of pHsensitive green fluorescent protein (GFP) for intracellular pH (pHi) measurement in Z. bailii. The yeast was transformed into a GFP-carrying strain; thereby its pHi can be determined quickly and accurately based on the cellular fluorescent signals. This was the first time that a GFP-based approach was applied to measure pHi in this yeast. It can be expected that more understandings about the physiological characteristics of Z. bailii will be obtained from the use of this new yeast strain.

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Summary PhD Thi Dinh Tran KULeuven, June 14, 2011 Promoter: Prof. dr. ir. Jeroen Lammertyn Aptamer-Based Biosensors For Food Allergen Detection Food allergy disorders may cause severe allergic outbreaks in both children and adults. Next to administration of drugs to control outbreaks, the only prophylactic remedy for allergies is strict avoidance of the allergen-containing food. Undeclared presence of allergens in foods poses a high risk for sensitized individuals. Hence, the detection and quantification of allergens in food as well as markers of related allergic disorders in clinical diagnostics are of particular importance. New technologies implementing aptamers hold great promise as powerful tools for allergen detection. Aptamers are single-stranded DNA (ssDNA) or RNA oligonucleotides with a specific sequence that holds a high affinity towards a particular target molecule. They are usually selected from a synthetic nucleic acid library using the iterative SELEX method (Systematic Evolution of Ligands by EXponential enrichment). More recently, a new improved separation technology for aptamer selection was introduced, capillary electrophoresis (CE)-SELEX. The objective of this thesis was to study the potential of the CE-SELEX technology by selecting aptamers against certain food allergens and to validate these new aptamers on electrochemical and optical biosensors. Prior to selection of aptamers against specific food allergens, the CE-SELEX method was optimized and validated using human immunoglobulin E (IgE) as a model target. Based on this general protocol a more specific protocol was developed for the selection of aptamers against lysozyme allergen from hen egg white. During the selection process the dissociation constant of the ssDNA pool improved from the micromolar to the low nanomolar range within five rounds of selection. Moreover, the obtained lysozyme aptamers were successfully challenged for specificity against other allergens from egg white. These results confirmed that CE-SELEX is a powerful method to be used for selection of novel aptamers. The best binding aptamer had a dissociation constant of 2.8 nM as determined by fluorescence anisotropy. Surface Plasmon Resonance (SPR) measurements confirmed this result but also illustrated the tendency of lysozyme for non-specific binding to the sensor surface. In a lysozyme inhibition assay, it was examined whether the interaction of the aptamers can inhibit the lytic function of lysozyme. Interestingly, the obtained lysozyme aptamers did not influence the activity of the enzyme but they seemed to suppress the activity of PliC, a known lysozyme inhibitor. Furthermore, CE-SELEX was utilized to isolate aptamers for the major peanut allergen Ara h 1. An aptamer with high affinity and specificity for Ara h 1 was found after eight CE-SELEX cycles. Based on a SPR association/dissociation experiment, the general dissociation constant was estimated 92.3 nM. In addition, the aptamer was exploited as a bioreceptor molecule in a fiber optic surface plasmon resonance bioassay. Finally, a novel nanocrystalline diamond (NCD)-based aptasensor was developed for the detection of human IgE, a marker of atopic diseases, using electrochemical impedance spectroscopy. This aptasensor was proven to be highly selective and sensitive. Human serum samples with known concentrations of IgE were used to set up a dose response curve, demonstrating the sensor’s ability to detect physiologically relevant concentrations. The aptasensors presented in this study offer alternative tools for food allergen detection in both the medical field and the food sector. However, more basic research is required to further improve their features and performance before they can be applied for routine screening.

Summary PhD Emmanuel Njumbe Ediage UGent, September 12, 2012 Promoters: Prof. S. De Saeger, Prof. Em. C. Van Peteghem, Dr. J. Diana Di Mavungu Development of analytical tools and strategies to assess mycotoxins contamination and exposure: Case study Cameroon Mycotoxins are secondary metabolites produced by fungi growing on agricultural commodities under a wide range of climatic and storage conditions. This group of compounds has a wide range of structural diversity since approximately 400 different metabolites with potential toxigenic effects have been reported. This work was aimed at providing some understanding on the mycotoxin problem in Cameroon, West Africa through the development of analytical tools and strategies. In this doctoral thesis different analytical methods based on LC-MS/MS technologies were developed to assess mycotoxins contamination in different dietary staples`as well as biomonitoring of human biological fluids (urine) for the presence of mycotoxins and or their metabolites. Two multiplex immunochemical assays were also developed for the screening of mycotoxins in a variety of dietary staples.

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Summary PhD Sezin Eren Özcan KU Leuven, September 21, 2011 Promoters: Prof. dr. ir. Daniel Berckmans, Prof. dr. ir. Erik Vranken Techniques to determine ventilation rate and airflow characteristics through naturally ventilated buildings This thesis contributes to ventilation studies for various applications, including animal houses, residential buildings, and food storage facilities. With an increased awareness of the cost and environmental impacts of energy use, natural ventilation has become an increasingly attractive method for reducing energy use and cost, for providing acceptable indoor environmental quality, and for maintaining a healthy, comfortable, and productive indoor climate rather than the more prevailing approach of using mechanical ventilation. In favourable climates and buildings types, natural ventilation can be used as an alternative to air-conditioning plants, saving 10% to 30% of total energy consumption. Despite its high potential, use of natural ventilation systems is still limited due to difficulty in monitoring and control of ventilation rate to and airflow pattern within the ventilated space. Therefore, in this study, firstly the possibility for measurement of ventilation rate through naturally ventilated buildings was investigated for research and field applications. For testing the measurement principle and the accuracy of potential techniques, well-controlled laboratory test installations were used. Research on a ‘reference’ technique for scientific and calibration purposes revealed that if air exhaust is known, tracer-gas decay technique can provide 8 to 35% inaccuracy. However, in most of the naturally ventilated buildings, determination of air exhaust is not possible and characteristics are time dependent. Therefore, in this study zonal modelling approach has been suggested for post-processing of tracer-gas data where distribution of tracer gas in space was taken into account. Zonal modelling approach allowed 14% inaccuracy even at low ventilation rates. For practical use, two techniques have been suggested. The first technique utilised a heat source at the inlet and the ventilation rate was related to heat dissipation from the source. This technique provided 11% inaccuracy with continuous heating schedule and 25% inaccuracy with intermittent heating loads at laboratory conditions. Secondly, the transit-time sonic anemometers were tested at a large diameter (Φ = 0.80 m), short (1.1 m) chimney, which can be applied to naturally ventilated air openings. The latter technique has resulted in 8% inaccuracy even at disturbed flow conditions. In the next step, airflow behaviour inside the ventilated space has been characterised in terms of a single parameter, depending on the application needs. Drop distance and uniformity index was suggested for this purpose and predicted from inlet temperature distribution. Prediction of drop distance was achieved with 18% error in distance, while the uniformity index was predicted more exactly with 6.5% inaccuracy.

Summary PhD Le Trung Thien UGent, January 27, 2012 Promoters: Prof. Koen Dewettinck, Prof. John Van Camp Over the last decades, knowledge of the milk fat globule membrane (MFGM), a thin film surrounding the fat globules in milk, has increased significantly. This minor fraction of milk possesses a unique composition, consisting mainly of polar lipids and membrane-specific proteins. Many health-beneficial components including both lipids and proteins have been found. In addition, MFGM is believed to be a good emulsifying agent, in view of its natural presence in the interface between milk fat and the serum phase and its function in the stabilization of fat globules against coalescence. These together make MFGM an interesting material to use in the development of nutraceuticals and functional foods. This doctoral research covers three main parts; Purification, Analysis and Applications of Bioactive Milk Fat Globule Membrane Material. A washing method for isolation of MFGM material from raw milk was optimized. The application of microfiltration in concentration of MFGM fragments from dairy by-products, namely buttermilk, butter serum, and buttermilk whey was evaluated. For the analysis part, a normal phase HPLC-ELSD method for analysis of polar lipids was modified to improve the reproducibility and peak separation. A solvent extraction procedure for extracting polar lipids from dairy materials before the HPLC analysis was also improved. Mass spectrometry-based proteomics was carried out to explore the richness of MFGM proteins and to evaluate their distribution during dairy processing. This research also covers, for the first time, the investigation on the effect of MFGM addition on fermentation, structure, and textural and rheological properties of yogurts. Study of stability of MFGM glycoproteins against digestion in simulating gastrointestinal conditions was another important part of the research.

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Summary PhD Eugenie Doungla Ngouemazong KU Leuven , December 6, 2011 Promoter: Prof. dr. ir. Marc Hendrickx Co-promoter: Prof. dr. ir. Paula Moldenaers Pectin Fine Structure and the Rheological Characteristics of Ca2+-pectin Gels: Towards understanding structure - function relations of pectin Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredient in a wide range of food systems, imparting desirable textural and rheological properties. The use of pectin is often related to its Ca2+ gel-forming ability. The rheological characteristics of Ca2+-pectin gels, particularly gel stiffness, are determined by the structural features of pectin’s linear homogalacturonan domain. The application of structurally modified pectins depends on their functionality and, hence, on a detailed understanding of pectin structure – function relations, the latter being the subject of the present study. The structure of pectin includes three domains namely, a heterogeneous linear homogalacturonan (HG), a heterogeneous branched rhamnogalacturonan I (RGI) and a conserved branched rhamnogalacturonan II. Only the heterogeneous domains of pectins (i.e. HG and RGI) can be easily modified through non-enzymatic and enzymatic conversions. HG is a linear homopolymer of galacturonic acid (GalA), which can sometimes carry methylesters. In the first part of this study, the effect of partial hydrolysis of methylesters on the rheological characteristics of Ca2+-pectin gels was studied. Pectins of various degrees of methylesterification (DM) and distribution patterns of methylesters (PM), were produced through controlled de-esterification of highly esterified citrus pectin using chemical saponification, fungal pectin methylesterase (PME) or plant PME. The PM was quantified using the indicative parameter “absolute degree of blockiness” (DBabs), which represents the percentage of non-methylesterified GalA occurring sequentially in pectin chains. Mathematical relations between DM and DBabs of the pectins produced through the different de-esterification methods clearly revealed the differences in PMs. The characterised pectins were then used for the preparation of Ca2+-pectin gels with varied Ca2+ concentration. The rheological characteristics (gel development, nature and stiffness) of the produced gels were evaluated. The gels’ characteristics varied with Ca2+ concentration as well as DM and DBabs for the three de-esterification methods. Depending on DBabs (for the three de-esterification methods), the increase in gel stiffness was related not only to an increase in the number of Ca2+-cross-linked zones (junction zones) per pectin chain, but also to an increase in the size of the junction zones and the number of cross-linked chains occurring in the gels. In the second part, the influence of partial breaking-up of RGI side chains (partial debranching) on pectin functionality was investigated. RGI side chains are made up of linear or branched polysaccharides of arabinose and galactose. In order to achieve this objective, water-soluble pectin was extracted from carrot and part of it was subjected to a controlled PME treatment, thereby producing carrot pectin with lower DM. Both pectins (of higher and lower DM) were subsequently treated with a mixture of debranching enzymes that are only capable of removing arabinose from the side chains. This partial debranching of pectin RGI resulted in a 50% reduction of the arabinose content. Gels produced from semi-dilute solutions of the partially debranched pectins showed development profiles similar to those of the corresponding non-debranched polymers. Yet, the former gels showed lower gel stiffness, poorer gel elastic character and a “weaker” nature as compared to the latter. These observations suggest that, next to Ca2+ cross-links, the presence of long Arabinose-containing side chains plays an important role in the rheological characteristics of Ca2+-pectin gels. In practice, partially demethylesterified pectins reveal PMs resulting from both controlled and uncontrolled de-esterification reactions. In the last part of this study, an attempt was made to assess the effect of such “mixed” PMs on the rheological characteristics of Ca2+-pectin gels. For this purpose, polygalacturonic acid, a polymer which is structurally similar to HG was used as a model for debranched pectin. First, an uncontrolled PM was induced through partial chemical methylesterification. Subsequently, controlled de-esterification (through chemical saponification, fungal PME or plant PME) was imposed on the resulting polymer to yield partially methylesterified polygalacturonic acid (referred to as mPGAs) of various DM and “mixed” PM. The final PMs of the mPGAs depended not only on the extent and method of the de-esterification process but also on the PM resulting from the initial uncontrolled methylesterification. The same held true for the rheological characteristics of the derived gels. The experimental results also indicate that extremely short non-cooperative junction zones can contribute to the stiffness of Ca2+-mPGA gels.In conclusion, besides Ca2+ concentration, the structural features of both homogalacturonan and rhamnogalacturonan I are responsible for the rheological characteristics of Ca2+-pectin gels. In addition, all modification processes of pectin’s homogalacturonan are suggested to crucially define the rheological properties of Ca2+-pectin gels. Insights gained from the structure – function relations of pectin will enable to broaden the use of low-methylesterified pectins and explore possible applications of Ca2+-highly methylesterified pectin systems. In fact, high DM pectins, either used as ingredient or inherent constituent of (food) systems, can under suitable conditions, interact with Ca2+ thereby imparting desirable weak gel properties to products (such as certain fruit preserves and preparations, a number of fruity dairy products, etc…). Despite the potential applications of these findings, the determination of the exact size and number of gels’ junction zones, which will allow a complete description of pectin structure – function relations, remains a challenge.

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Summary PhD Ivan Muzira Mukisa Department of Chemistry, Biotechnology and Food Science Norwegian University of Life Sciences, Norway September 2012 Sensory characteristics, microbial diversity and starter culture development for Obushera, a traditional cereal fermented beverage from Uganda Obushera is a collective name for traditional non-fermented or fermented cereal beverages consumed in western, southwestern and central Uganda. These beverages are produced from milled malted or un-malted sorghum or finger millet grains. Obushera is used as a refreshing drink and as a weaning food. Although Obushera production has been industrialized, the industrial process relies on spontaneous fermentation and is thus associated with inconsistent product quality. Starter cultures can be applied in industrial fermentations to ensure consistent product quality. Selecting appropriate starter cultures requires understanding of the sensory characteristics, flavor profile and microbial diversity of Obushera. It is also important to determine the role of the dominant microflora involved in fermentation. Focus group discussions with Obushera processors revealed four types of Obushera of commercial importance: Ekitiribita, Obuteire, Obutoko and Enturire. Using quantitative descriptive analysis, a lexicon of 20 descriptive terms was developed and used to describe and differentiate the four types of Obushera. The sensory characteristics and consumer acceptability of Obushera were influenced both by raw materials and the stage of fermentation. The main flavor compounds in Obushera were identified using high performance liquid chromatography and headspace gas chromatography. These include sugars, organic acids, aldehydes, ketones, alcohols and esters. Ekitiribita had the lowest concentrations of most flavor compounds, Obuteire and Obutoko had moderate amounts while Enturire had the highest amounts. Lactic acid bacteria (LAB) and yeast isolates from Obushera were identified by rRNA gene sequencing. LAB included: Enterococcus spp., Lactobacillus (Lb.) plantarum, Lb. fermentum, Lb. delbrueckii, Lactococcus (Lc.) lactis, Leuconostoc (Ln.) lactis, Streptococcus (S.) infantarius subsp. infantarius, Pediococcus pentosaceus and Weissella (W.) confusa while yeasts included: Clavispora lusitaniae, Cyberlindnera fabianii, Issatchenkia (I.) orientalis and Saccharomyces (S.) cerevisiae. Culture-independent techniques (PCR-DGGE) showed that the dominant LAB varied between and within Obushera types and included: Fructobacillus spp., Lb. fermentum, Lb. delbrueckii, Lb. reuteri, Lc. lactis, Ln. lactis, S. gallolyticus, S. infantarius subsp. infantarius and W. confusa. Most samples of Obushera were dominated by S. gallolyticus. Enterobacteriaceae and Bacillus spp. were also detected as part of the dominant flora of Obushera. PCR-DGGE for yeasts indicated predominance of S. cerevisiae in Obutoko, Enturire and Obuteire and also detected Pichia spp. and I. orientalis in Obutoko. Single and mixed starters of LAB: W. confusa MNC 20, Lb. plantarum MNC 21, Lc. lactis MNC 24 and Lb. fermentum MNC 34, and yeasts: I. orientalis MNC 20 Y and S. cerevisiae MNC 21 Y were evaluated as starter cultures for producing Obushera from malted sorghum. LAB starters and their combinations with S. cerevisiae rapidly acidified Obushera. Lb. plantarum and its combination with Lc. lactis produced the highest amounts of lactate while W. confusa produced the highest amounts of diacetyl. Yeasts produced the highest amounts of aldehydes and alcohols but growth of I. orientalis also produced undesirable surface films. A flavor profile close to that of traditionally produced Obushera was obtained using S. cerevisiae + Lb. plantarum + Lc. lactis or W. confusa as starters. The unmalted and/or unfermented Obushera used for infant feeding has a low dry matter content making it nutritionally inadequate. Increasing dry matter content improves its nutritional quality but produces very thick porridges that are unsuitable for infant feeding. Two amylolytic lactic acid bacteria (ALAB) strains: Lb. plantarum MNC 21 and Lc. lactis MNC 24, and their co-culture were used to reduce the viscosity of high dry matter porridges resulting in porridges of drinkable consistency. The ALAB also rapidly acidified the porridge. Co-culturing the strains increased the viscosity reduction effect and also increased lactate production. Gamma irradiation of sorghum flour resulted in damage to starch granules and hence enabled production of high dry matter-containing gruels of drinkable consistency. The starter combinations S. cerevisiae + Lb. plantarum + Lc. lactis/W. confusa could be adopted for industrial processing of Obuteire, Obutoko and Enturire. However, their suitability still needs to be evaluated using a sensory acceptability panel.

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SOCIAL ACTIVITIES IUPFOOD SOCIAL ACTIVITY - OCTOBER 5, 2011 Luckily I did not miss this social activity, which is organized only once a year. It was a really fantastic activity, it helped us not only to have a funny time with classmates and new friends, but also it was an interesting kind of sport. It was the first time that many of us had the chance to take and play the heavy balls like that. We were eager to try our best to get the highest score. So it is an interesting competitive game as well. We felt really relaxed and happy during that afternoon. It is a memorable activity for all of us when we think about the time staying and studying in Belgium. I hope in the second semester, they will organize once more a social activity for us! Thi Tuyet Mai Pham (graduate 2012)

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NEWS FLASHES The following graduates have recently started a PhD: • Thi Thanh Que Phan IUPFOOD graduate 2002 Title: Functionality of milk fat globule membrane components Project Summary: The fat globules in milk consist of a triglyceride core, surrounded by a thin membrane, called the milk fat globule membrane (MFGM). Due to the amphiphilic nature of polar lipids and the presence of membrane proteins, the milk fat globule membrane (MFGM) material possesses good emulsifying capacities. The side streams of dairy processing still have a lower economical value compared to the mainstream products. Proper utilization of the side streams in view of isolating the functional MFGM material and then apply it in the development of new products may have great economical and technological potential. Hence, the objective of this study is to investigate the properties of MFGM materials as food emulsifier and investigate how these properties do influence the whipping properties of recombined dairy cream. • Analice Kamala IUPFOOD graduate 2004 Title: Developing effective post-harvest strategies for minimizing dietary exposure to mycotoxins in maize based complementary foods in Tanzania Project Summary: A joint research between UGent-TFDA-SUA (2004-2008) showed that dietary exposure to mycotoxins in general and fumonisins and aflatoxins in particular to infants via maize based complementary foods was proven to be too high and could be linked with impaired child growth. Therefore, this study intends to develop and evaluate strategies to lower mycotoxins intake by good application of post-harvest practices and by a partial replacement of maize in the complementary food by other cereals or legumes, known to be less prone to mould infestation and mycotoxin contamination. • Gifty Abera IUPFOOD graduate 2006 Title: Use, consumption and potential for commercialization of Plecthrantus edulis • Bangun Nusantoro IUPFOOD graduate 2007 Title: Microstructural development of bakery shortening (PhD research) Project Summary: Bakery shortening is reformulated in order to improve its quality in terms of texture and health benefits. High oleic oil and fully hydrogenated fat are introduced in the system for those reasons alongside the use of lauric oil. The microstructural development of the fat blends and their formulated shortenings (platicized fat blend) are investigated for their physichocemical attributes (HPLC, GC, pNMR), thermal behaviors (DSC), rheology (Rheometer), crystal morphology (PLM) and texture (hardness). Shortening obtained from the optimum formulation is then applied to bakery products (cookies and cake) and the quality of the products is compared with those of using commercial shortening. • Kshitij Shrestha IUPFOOD graduate 2009 • Pratheeba Yogendrarajah IUPFOOD graduate 2009 • Biniam Tamiru IUPFOOD graduate 2011 Title: Identifying and understanding process-induced chemical reactions in high temperature and high pressure high temperature treated vegetables Project Summary: Due to changing consumer preferences and updated technological knowledge, food industry and researchers are continuously in search for new processing possibilities for food products. One of these possibilities, as alternative for the production of conventional thermally treated low-acidic, shelf-stable foods, is high pressure high temperature (HPHT) treatment. This work aims at using MS-based chemical fingerprinting as untargeted multi-response approach to investigate and compare process-induced chemical changes. The project will be progressive in the use of advanced mathematical and statistical pattern recognition programs and data mining tools (e.g. multivariate statistical techniques). • Zahra Jamsazzadeh IUPFOOD graduate 2011 Study of the endogenous structure-determining potential of vegetables and fruits

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NEWS FLASHES • Victor Baiye Mfortaw Mbong IUPFOOD graduate 2011 Title: Dynamic modeling of the respiratory metabolism of tomato fruit cells Project Summary: Plants have the ability to grow and adapt under fluctuating environmental perturbations (insufficient or excessive light, extreme temperatures, and shortage of water or mineral nutrients) due to their robust physiological homeostasis. To ensure and maintain this homeostasis, the plant metabolism has to be very flexible. To understand how plants are able to maintain this homeostasis, it is necessary to study and understand how the central metabolism changes under different environmental perturbations. This research, which is positioned within a larger postharvest projects, will focus on the characterization of the metabolic changes occurring in tomato fruit cells exposed to differently changing environmental conditions. Due to the different compartmentation in the plant cells and the occurrence of some central carbon metabolites in low concentrations, it is difficult to reliably predict the fluxes through the central carbon metabolism of plant cells. Thus, my PhD work will be focused on examining changes in the fluxes of the central carbon metabolism in the heterotrophic tomato fruit cells exposed to different conditions in a Minifor bioreactor. The cells will be labeled to isotopic and metabolic steady state and GC-MS will be used to determine 13C enrichments of specific carbons of organic acids, sugars and amino acids. Metabolic pathway modeling softwares such as 13C-FLUX2, MSTools, OpenFlux, FIatFlux etc. will be used to interpret the mass isotopomer distributions within these metabolites. These isotope labeling techniques can be both used for steady state flux approximations and to follow small dynamic changes over time. In this way, the central metabolism will be studied collecting data capturing the dynamic response within glycolysis and Krebs cycle. • Md Asaduzzaman IUPFOOD graduate 2011 Title: Microstructural understanding of chilling injury of tropical fruits in relation to fruit quality Project Summary: The injury is believed to be related to damage to the cell membranes, with consequent loss of cell integrity. X-ray CT and other microscopy methods will be applied form microstructural imaging and image processing of plant tissues and for dedicated temperature treatments of the fruit, the texture and flavor (sugars, acids, aroma compounds) will be analyzed by standard and advanced laboratory techniques. Relationships between microstructure, texture and flavor are quantitatively analyzed using multi-variate techniques. Finally, using the new knowledge, guidelines for good postharvest storage and handling practice are developed and evaluated in facilities in the South. Division of Machatronics Biostatistics & Sensor(MeBioS), BIOSYST- K U Leuven • Daniel Mwangi Njoroge IUPFOOD graduate 2011 Working both at Jomo Kenyatta University of Agriculture and Technology and at Laboratory of Food Technology, KU Leuven in the context of his PhD, since 2011. Research in the context of the VLIR-UOS project ‘The hard-to-cook defect in common beans: towards food security and sustainability in sub-Saharan Africa’ • Lien Vermeir IUPFOOD graduate 2011 Title: Preparation, stabilization, characterization and application of food grade double emulsions Project Summary: My research deals with the preparation, stabilization, characterization and application of food grade double emulsions. Special focus is paid to low-resolution NMR as a non-invasive and non-destructive method. In essence, W/O/W-emulsions are O/W-emulsions, in which the oil globules are filled with water droplets. Hence, this offers two benefits. Firstly, a given volume fraction at a lower fat content can be obtained. Secondly, the inner water phase allows encapsulating water-soluble ingredients in emulsions with an aqueous continuous phase. • Clare Kyomugasho IUPFOOD graduate 2012 • Leonard Mutsokoti IUPFOOD graduate 2012 Title: Approaches to understand the bioaccessibility of carotenoids in plant based food systems

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NEWS FLASHES Births

Weddings

• Thao Linh was born in Gashuisberg Hospital in Leuven on August 17, 2011. She is the daughter of Nghia Nguyen Do Trong (graduate 2009) and Nga Dang Thi To.

• On July 14, 2012, Sirawdink Fikreyesus Forsido (graduate 2009) got married to Fana in Addis Ababa, Ethiopia.

• Leticia Nandagire, April 20, 2011, a baby girl for Andrew Kiyemba and his wife: “Hoping every one is fine. Just to inform you that we had a baby girl over the Easter holiday at UZ Leuven. Baby and mother are in good health. Regards, Andrew Kiyemba (graduate 2011).

• Roger Aidoo (graduate 2008) is the proud father of baby Gabriella.

• Anali Parsi and Mohsen Ramezani (both students 2012-2013) got married in summer 2012.

• “We are happy to announce that Hannah Thian Le, our baby girl, was born on February 25, 2012, in Davao the Philippines. She weighted 2.9 kg.” Thien Trung Le (graduate 2006).

Other news • Eugénie Dougla Ngouemazong (graduate 2006) became the proud mother of Uriel Love on April 23, 2012.

• We have been blessed with a baby girl (Shekinah Mwangi). She was born on Monday 29 October 2012. Both the mother and baby are fine! Kind regards, Daniel Mwangi Njoroge (graduate 2011).

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Ruth Van den Driessche (IUPFOOD administrative responsible at UGent since summer 2006) has left the IUPFOOD team in March 2012. “I loved working here and I will miss everybody a lot!”

STUDENT’S REFLECTIONS It is thanks to this IUPFOOD newsletter every year that we, as current students and alumni of the program can meet each other, can share and update information to each other about their studies and life that they all have experienced during the time in Belgium, as well as what they have achieved after finishing the program. Moreover, it is also a place where future students can have an idea about the program in order to choose the best place for them. I am really glad that I have the opportunity to write my experience in this newsletter. I can not imagine that it has been 4 years since I joined IUPFOOD program in 2007. Saturday 1st of September 2007, I arrived in Brussel alone without any acquaintance in advance in a strange and very far country Belgium. My only contact at the moment was Ruth with a telephone number. Geting out of Brussel airport was another world to me, with a lot of foreigners. A call to Ruth helped me figure out which train I needed to take for Gent. I was so happy to see Ruth at Gent Sint Pieter station and ready to bring me to the student home, despite of the fact that it was the weekend. She also gave me some foods as from her I learned that supermarkets in Gent are closed on Sunday. I appreciated it very much, I even still remember what she was wearing at that time. To be honest, life several months after the arrival was not very easy to me. I had to cope with the cold weather, the new environment, the foods, the culture, especially the very intense courses during the first year. The courses were not easy at all. However, they not only helped me to recall the knowledge that I had studied during my bachelor several years before, but also gave me new and updated know-how of the current food processing techniques in the world. I worked really hard with the hope for a better future. With a great encouragement from Katleen, a thoughtful and helpful coordinator of the program, finally I got the scholarship from UGent in the second year. I am really proud of this. It not only made my life easier, but also was a great motivation for me during the upcoming year. In the second year, I had the chance to work in the laboratory of Professor Koen Dewettinck under the supervision of ir. Nathalie Declerq, and with the collaboration of Desmet Ballestra. It was a hard time but as a thesis student I learned a lot during this time, the chance to work with experts in Desmet Ballestra, the experimental skills, the punctuality, the communication skills, the self discipline and the self management skill. Especially, I always got inspired from my supervisor every time I got stuck in the thesis. After graduation in 2009, I got the chance to continue my research in the same labboratory as a PhD student. Since then, I have opportunities to work with other people, which made me become more confident. The IUPFOOD program with wonderful and enthusiastic people, I don’t dare to say it is the best place, but it can help you achieve your dream, as long as you really work for it. If you nurture a dream, pursue it and dare to confront your challenges. Sweet results will come soon. Best wishes. Nguyen Tuyet Mai (graduate 2009)

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KU LEUVEN FACULTY OF BIOSCIENCE ENGINEERING CENTRE FOR FOOD AND MICROBIAL TECHNOLOGY Kasteelpark Arenberg 22, PO box 2457, 3001 Heverlee, Belgium Phone: +32-16-32.14.09, Fax: +32-16-32.19.60 e-mail: [email protected] Academic responsible: Prof. M. Hendrickx

UNIVERSITEIT GENT FACULTY OF BIOSCIENCE ENGINEERING DEPARTMENT OF FOOD SAFETY AND FOOD QUALITY Coupure Links 653, 9000 Gent, Belgium Phone: +32-9-264.62.10, Fax: +32-9-264.62.22 e-mail: [email protected] Academic responsible: Prof. K. Dewettinck

www.iupfood.be VLIR - UOS

Postbus 103 Elsene Naamsepoort, 1050 Elsene, Belgium Phone: +32-2-289.05.50 e-mail: [email protected] www.vliruos.be