Leuven Food Science and Nutrition Research Centre Kurt Gebruers

www.lforce.kuleuven.be

OVERVIEW o o o o o o

What is LFoRCe? Who is involved? Mission Expertises Industry collaboration KU Leuven Research and Development (LRD)

What is LFoRCe? • Is an interdisciplinary research centre at KU Leuven • Brings together expertise at KU Leuven in the area of Feed-Food-Health

Who is involved? SCIENCE, ENGINEERING AND TECHNOLOGY (SET) GROUP Department of Biology Laboratory of Molecular Plant Physiology – KU Leuven Prof. W. Van den Ende

Department of Biosystems Division of Gene Technology – KU Leuven Prof. B. Goddeeris

Division of Livestock, Nutrition and Quality – KU Leuven Profs. J. Buyse, E. Decuypere, R. Geers, T. Niewold

Division of Mechatronics, Biostatistics and Sensors – KU Leuven Profs. A. Geeraerd, J. Lammertyn, B. Nicolai

Division of Monitoring-Modelling-Management of Bioresponses – KU Leuven Prof. D. Berckmans

Department of Chemical Engineering Laboratory of Applied Rheology and Polymer Processing – KU Leuven Prof. P. Moldenaers

Laboratory of Chemical and Biochemical Process Technology and Control – KU Leuven Prof. J. Van Impe

Department of Chemistry Laboratory of Polymer Chemistry – KU Leuven Prof. B. Goderis

Affiliated partner

Department of Microbial and Molecular Systems Centre of Malt and Beer Science – KU Leuven Prof. G. Derdelinckx

Division of Chemistry – KHBO Prof. B. Meesschaert

Lab4Food – KHK Prof. J. Claes

Laboratory of Enzyme, Fermentation and Brewing Technology – KaHo Prof. G. Aerts

Laboratory of Food and Lipids – KU Leuven Campus Kortrijk Prof. I. Foubert

Laboratory of Food Chemistry and Biochemistry – KU Leuven Profs. C. Courtin, J. Delcour

Laboratory of Food Microbiology – KU Leuven Prof. C. Michiels, A. Aertsen

Laboratory of Food Technology – KU Leuven Profs. M. Hendrickx, A. Van Loey

Laboratory of Process Microbial Ecology and Bioinspirational Management – Lessius Mechelen Prof. K. Willems

Laboratory of Systems Biology – VIB – KU Leuven Prof K. Verstrepen

Research Group for Technology and Quality of Animal Products – KaHo Prof. H. Paelinck, Dr. I. Fraeye

Who is involved? BIOMEDICAL SCIENCES (BMS) GROUP Department of Cardiovascular Sciences

Department of Immunology

Division of Atherosclerosis and Metabolism – KU Leuven Prof. P. Holvoet

and

Division of Nephrology – KU Leuven

Department of Clinical and Experimental Medicine Division of Clinical and Experimental Endocrinology – KU Leuven Profs. C. Mathieu, C. Matthys, B. Van Der Schueren

Division of Translational Disorders – KU Leuven

Microbiology

Research

in

Gastrointestinal

Prof. Pieter Evenepoel

Department of Pharmaceutical and Pharmacological Sciences Division of Drug Delivery and Disposition – KU Leuven Profs. P. Augustijns, G. Van den Mooter

Profs. I. Depoortere, P. Rutgeerts, J. Tack, K. Verbeke, S. Vermeire

Department of Kinesiology Exercise Physiology Research Group – KU Leuven Prof. P. Hespel, Dr. R. Manders

HUMANITIES AND SOCIAL SCIENCES (HSS) GROUP Faculty of Economics and Business Department of Managerial innovation – KU Leuven

Economics,

Strategy

Faculty of Social Sciences and

Prof. K. Debackere

Department of Marketing and Organisation Studies – KU Leuven Profs. S. Dewitte, L. Warlop

Leuven School for Mass Communication Research – KU Leuven Prof. J. Van den Bulck

Faculty of Theology Research Unit for Theological Ethics – KU Leuven Prof. J. De Tavernier

Mission • Bring together ‘critical mass’ with expertise in Feed-FoodHealth at KU Leuven Association • Perform cutting-edge research in an international environment on o o o

advanced food technologies health-related functionality of food and food ingredients social and consumer aspects related to food, technology and health

• Cover the knowledge chain from basic research to transfer • • • •

of innovative food concepts to stakeholders Involvement in large initiatives Interact with industrial stakeholders and policy makers Increase visibility of food-related research at KU Leuven Offer a ‘one-stop-shop’

Expertises: SET Group Biosystems, e.g.   

fruits, vegetables, cereals fungi, bacteria, yeasts, algae domestic animals (nutrition, health/welfare, efficient and sustainable production, quality), fish (aquaculture)

Food systems, e.g.      

fresh and processed fruits and vegetables cereal-derived products (e.g. bread, pasta, cake, cookies, malt, parboiled rice) beverages (e.g. juices, beer, wine) meat products (focus on processed meat) dairy (mainly through our Affiliate Partner ILVO) oils, fats and oil/fat-rich products

Food constituents, ingredients and additives, e.g. 

  

 

proteins (e.g. gluten, enzymes, enzyme inhibitors), starches, non-starch polysaccharides (e.g. pectin, arabinoxylan, fructan), lipids (e.g. ω-3 fatty acids), dietary fiber including prebiotics (e.g. arabinoxylan oligosaccharides), functional peptides egg, shortenings/emulsifiers, (bio)preservatives, salt, nitrite/nitrate, polyphosphates, … nutrients (e.g. amino acids, vitamins, minerals) and bio-active compounds [e.g. (anti-)oxidants, anti-inflammatory compounds; carotenoids, phenolics, anthocyanins, ellagic acid, glucosinolates] and their bioavailability/-accessibility flavour compounds (e.g. organic acids, sugars, esters, hop components, stevia, tagatose) yeasts, starters (optimized for specific applications)

Expertises: SET Group Quality and safety assessment and control with regard to e.g. 

  

organoleptic and nutritional properties [panels/advanced analytics/sensors] and their relation to processing and preservation parameters impact of conventionale and novel processing technologies (and indicator systems therefore) physical and (bio-)chemical stability and safety microbial stability and safety (e.g. emerging risks, microbial ecology and population dynamics, biofilms, predictive microbiology, risk assessment/management/control)

Know-how and technologies with regard to e.g. 



   



pre-/post-harvest handling (e.g. precision mechanics, sorting, physical transport, preservation technologies) fruit and vegetable processing (e.g. thermal/high-pressure treatment, high-pressure-assisted phase transition, high-pressure homogenisation, high electric field pulses, split-stream, enzymes, food structure engineering, nutrient bioaccessibility) cereal processing (e.g. milling, baking, malting, brewing, extrusion, parboiling, extraction, enzymes) meat processing (e.g. flavouring, pickling, smoking, fermentation, drying, cooking) fermentation (e.g. beer, wine, bread, cacao, bio-ethanol) (bio)preservation (e.g. modified/controlled admosphere, refrigeration, freezing, fermentation, thermal/high-pressure treatment, high electric field pulses, hurdle technology, enzymes) enabling tools [e.g. enzymes, sensors & (3D-)imaging (e.g. for quality assessment), computeraided/statistical modeling for process design and control]

Research on molecular over meso- to macroscopic scale

Expertises: BMS Group

Industry collaboration

Industry collaboration: Consultancy • Consultancy platforms  Cereal technology (Dr. Kristof Brijs, Lab Food Chemistry and Biochemistry)  Malting, brewing, fermentation (Dr. Gino Baart, Leuven Institute for Beer Research)

 Thermal processing and novel processing technologies (Dr. Chantal Smout, HeatedFood – Lab of Food Technology)  Design and optimization of agrofood application [Dr. Pieter Verboven, CadCracker – Division Mechatronics, Biostatistics and Sensors (MeBioS)]

 (Bio)sensor technologies, optical and acoustic properties of biomaterials (Dr. Bart Deketelaere, QualiMatrics - MeBioS)  Storage technology and quality of fruits and vegerables [Drs. Bert Verlinden, Ann Schenk, Flanders Centre for Postharvest Technology (VCBT) – MeBioS]  Meat processing and quality (Dr. Ilse Faeye, ‘Vlaams Adviescentrum voor de Vleesindustrie’ - Research Group for Technology and Quality of Animal Products )  Dairy products (ILVO, Dr. Lieve Herman)

KU Leuven Research and Development Management

Research collaboration • advice • contract R&D • MTA’s • projects with government support (IWT, EC, etc.)

Intellectual property rights • NDA’s • intellectual property rights • licensing

Spin-off & innovation • spin-off creation & growth • networks & regional development • KU Leuven Association

Finance, HR & logistics • financial administration • HRM administration

• Close interaction and collaboration between different units through different platforms (e.g. LFoRCe, LMRC, LMTC) • Regional and international networking

Contact Dr. Kurt Gebruers Katholieke Universiteit Leuven Science, Engineering and Technology Group Leuven Food Science and Nutrition Research Centre (LFoRCe) Kasteelpark Arenberg 20 box 2463 BE-3001 Leuven Belgium Phone +32 16 321919 Secretary +32 16 321634 Fax +32 16 321997 E-mail [email protected]