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INTERUNIVERSITY PROGRAMMEMASTER OF SCIENCE IN FOOD
TECHNOLOGY (IUPFOOD)
NEWSLETTER 2013 - 2014
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Dear alumni, dear students, dear all,
The time has come to present you the fourteenth IUPFOOD Newsletter, informing you about highlights of this academic year.
In the current academic year (2013-2014) we welcome twenty-fourstudents in the first year ‘Master of Science in Food Technology’.
Thirty-four students started the second year of our interuniversityprogramme ‘Master of Science in Food Technology’.
In this newsletter, the graduates of the past academic year will beintroduced to you. Moreover, this newsletter gives you an overview of
finished PhD’s of former IUPFOOD students, social activities, students’ impressions and interesting newsflashes.
For the first time, we will also present two laboratories of IUPFOOD alumni.
We hope you will have a lot of pleasure in browsing through thisfourteenth 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 YEAR2013-2014
FIRST YEAR MASTER OF SCIENCE INFOOD TECHNOLOGY
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FIRST YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY
1. Jeritah Tongonya • Born in Gutu, Zimbabwe on July 30, 1985• Obtained a Bachelor of Science in Food Processing Technology, Harare Institute of Technology, in 2008• Professional background: Teaching assistant at Harare Institute of Technology• [email protected]
7. Andrea Pallares Katherine • Born in Pamplona, Columbia on August 4, 1989• Obtained a Bachelor of Science in Chemical Engineering, Industrial University of Santander, in 2011• Professional background: Researcher at Research Center for Food Science and Technology (CICTA)• [email protected]
6. Bhuiyan Md. Hafizur Rahman • Born in Gazipur, Bangladesh on September 17, 1988• Obtained a Bachelor of Science in Food Engineering, Bangladesh Agricultural University, in 2010• Professional background: Lecturer at State University of Bangladesh• [email protected]
5. Rukundo Isaac • Born in Kabale, Uganda on July 9, 1987• Obtained a Bachelor of Science in Food Science and Technology, Makerere University, in 1012• Professional background: Graduate Assistant at Makerere University • [email protected]
4. Bhattarai Mamata• BBorn in Hetauda, Nepal on October 4, 1991• btained a Bachelor of Science in Food Science and Technology, State University of Bangladesh, in 1012• Professional background: Coordinator at Center of Excellence Agro Food Skills Foundation • [email protected]
3. Shannon Gwala • Born in Masvingo on June 18, 1985• Obtained a Bachelor of Science in Food Processing Technology, Harare Institute of Technology, in 2008• Professional background: Teaching assistant at Harare Institute of Technology• [email protected]
2. Bobby Antan Caiquo• Born in Apam, Central region, Ghana on March 15, 1989• Obtained a Bachelor of Science in Nutrition and Food Science, University of Ghana, in 2012• Professional background: Teaching assistant at University of Ghana• [email protected]
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FIRST YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY
8. Palomo Alex• Born in San Miguel, Bulacan, Philippines on June 15, 1986• Obtained a Bachelor of Science in Food Technology, Polytechnic University of the Philippines, in 2008• Professional background: Researcher at the Food and Nutrition Research Institute (FNRI)• [email protected]
14. Ghosh Soumi• Born in Kolkata, India on January 19, 1990• Obtained a Bachelor of Science in Food Technology at West Bengal University of Technology in 2012• Professional background: • [email protected]
13. Nusrat Sharmin• Born in Bogra, Bangladesh on December 31, 1987• Obtained a Bachelor of Science in Food Engineering at Bangladesh Agricultural University in 2010 • Professional background: Lecturer at State University of Bangladesh• [email protected]
12. Pradhan Hareram • Born in Bokhim-1, Bhojpur, Nepal on October 17, 1984• Obtained a Bachelor of Science in Food Technology, Central Campus of Technology, Institute of Science and Technology, Tribhuvan University• Professionalbackground:FoodResearchOfficeratDepartmentofFoodTechnologyandQuality Control(DFTQC),MinistryofAgricultureDevelopment,GovernmentofNepal• [email protected]
11. Abdallah Mkanza Athumani• Born in Kilimanjaro, Tanzania on July 10, 1982• Obtained a Bachelor of Science in Food Science and Technology, Sokoine University of Agriculture, Morogoro in 2008• Professional background: Food inspector at Tanzania Food and Drugs Authority• [email protected]
10. Kontoh Gladys• Born in Accra, Ghana on April 16, 1989• Obtained a Bachelor of Science in Food Process Engineering at University of Ghana in 2012• Professional background: National service personnel at University of Ghana, Department of Food Process Engineering• [email protected]
9. Tizazu Bereka• Born in Debub, Ethiopia on December 31, 1987• Obtained a Bachelor of Science in Food Science and Post Harvest Technology, Haramaya University in 2010• Professional background: Assistant lecturer at Jimma University College of Agriculture and Veterinary Medicine• [email protected]
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FIRST YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY
15. Nageshwar Patel• Born in Varanasi, India on March 4, 1983• Obtained a Bachelor of Technology in Agricultural Engineering, Narendra Dev University of Agricultural Technology, Kumarganj, Faizabab in 2007 • Professional background:• [email protected]
21. Prabin Lamichhane• Born in Lekhnath-11, Nepal on August 17, 1988• Obtained a Bachelor degree in Food Technology, Central Campus of Technology, Hattisar, Dharan, Nepal, in 2011• Professionalbackground:ProductionofficeratSujalDairyPvt.Ltd.• [email protected]
20. Swati Jaiswal • Born in Ghazipur, India on May 11, 1988• Obtained a Bachelor of Technology in Food Technology, Sam Higginbottom Institute of Agriculture, Technology & Science (SHIATS), in 2012• Professional background: Assistant quality control executive at Parle Biscuits, India• [email protected]
19. Yessica Reckziegel• Born in Hohenau, Paraguay on June 3, 1989• Obtained a Bachelor degree in Science and Technology applied to Food Production, National University of Itapúa, in 2012• Professional background: /• [email protected]
18. Xu Fei• Born in Hebei, China on January 9, 1991• Obtained a Bachelor degree of Engineering, China Agricultural University, in 2012• Professional background: /• [email protected]
17. Theresia Oetama Utama• Born in Medan, Indonesia on June 21, 1988• Obtained a Bachelor of Science in Food Technology, Universitas Pelita Harapan, in 2009• Professional background: Research & Development Assistant Supervisor at PT. Multimas Nabati Asahan• [email protected]
16. Tem Terence Achuo • Born in Limbe, Cameroon on May 25, 1984• Obtained a Bachelor of Science in Biochemistry, University of Buea, in 2008• Professional background: Teacher at Catholic Education Secretary, Diocese of Buea, Cameroon• [email protected]
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FIRST YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY
22. Ijeoma Angela Ugwu • Born in August 17, 1988• Obtained a Bachelor of Science in Food Science and Technology, University of Nigeria • Professional background: /• [email protected]
24. Michael Amoafo Mensah• Born in New Tafo-Akim, Ghana on July 3, 1987• Obtained a Bachelor of Science in Food Science and Technology, Kwame Nkrumah University of Science and Technology, in 2011 • Professional background: Research and Teaching Assistant at Kwame Nkrumah University of Science and Technology• [email protected]
23. Serveh Saeedi• Born in Baneh, Iran on July 30, 1980• Obtained a Bachelor of Science in Food Science and Technology, Shaheed Beheshti University of Medical Science, in 2003• Professional background: /• [email protected]
STUDENTS ACADEMIC YEAR2013-2014
SECOND YEAR MASTER OF SCIENCEIN FOOD TECHNOLOGY
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SECOND YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY
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SECOND 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]
5. Che Fidelis • Born in Kumba, Cameroon on March 11, 1987• Obtained a Biochemistry Degree at the University of Buea, Cameroon, in 2009• Professionalbackground:QualityControlAnalyst• [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 • Professionalbackground:Teacher/LaboratoryTechnician/TraineeOfficer• [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]
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]
6. 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]
7. 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]
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SECOND YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY
13. 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]
12. 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]
11. 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]
10. 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• Professionalbackground:RegulatoryOfficer• [email protected]
9. 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]
8. 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]
14. 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]
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SECOND YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY
20. 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]
19. 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]
18. 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]
17. 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]
16. 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]
15. 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]
21. 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]
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SECOND YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY
27. 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]
26. 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]
25. 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]
24. 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]
23. 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]
22. 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]
28. 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]
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SECOND YEAR MASTER OF SCIENCE IN FOOD TECHNOLOGY
29. 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]
33. 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. 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 AcademyScientificResearchesofKerman• [email protected]
31. ABBASIANGENAVEH Azar• Born in Genaveh, Iran, on September 16, 1981• Obtained a Bachelor in Food Science and Technology, Kazeroon Azad Islamic University, in 2008• Professionalbackground:TechnicalManagerandQualityController• [email protected]
30. 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]
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• Professionalbackground:QualityControlManagerataPrivateCompany• [email protected]
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GRADUATION2012-2013
APPAH Emelia (Ghana)Thesis: Functionality of bulking agents in sugar-free dark chocolate
JUVINAL Joel (Philippines)Thesis:InfluenceofchocolatetextureonBelgianconsumer’semotionsandaffectiveratings
LUBOWA Muhammad (Uganda)Thesis: Assessment of the adhesion potential of Bacillus cereus on mucus surfaces employing in-vitro adhesion systems
MASUM A.K.M. (Bangladesh)Thesis: Physicochemical stability of dairy cream
NGUYEN Bao Viet (Vietnam)Thesis: Changing the physicochemical stability of dairy cream towards partial coalescence: fat crystallization
NYAMBI Clarice (Zimbabwe)Thesis: Spoilage potential of the psychrotrophic lactic acid bacteria (LAB) Leuconostoc gasicomitatum and Lactococcus piscium on sweet bell pepper simulation medium
PILAPIL Anna Rose (Philippines)Thesis: Characterization of salt-fermented shrimp paste from the Philippines
RODRIGUEZ ALVAREZ Ysamar Janet (Venezuela)Thesis: Design, optimization and characterization of novel structured emulsions
SWAMI Chirag (India)Thesis: Importance of food safety and quality standards at various levels in the tomato supply chain of South Africa
SURYAMOORTHI Arunkumar (India)Thesis: Potential of milk fat globule membrane enriched materials for chemical preservatives in sauces and spreadable salads
TA Ngoc Le Nhu (Vietnam)Thesis: Functionality of vegetable glycolipids on the rheological behaviour of chocolate
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MAJOR‘FOOD SCIENCE AND TECHNOLOGY’
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GRADUATION2012-2013
ANESTIS Vasileios (Greece)Thesis:Data-basedMechanistic(DBM)ModellingofYoungChickens’ZonalActivityandOccupationinaSmallVentilatedChamber
BESHIR F. Wasiye (Ethiopia)Thesis:Metabolicprofilingof1-MCPtreated‘Jonagold’appleduringcontrolledatmospherestorageandripening
GEDEFA Getnet Belete (Ethiopia)Thesis: Insight into the colour stability of heat-treated mango juice during storage
GULTI Adane (Ethiopia)Thesis: Computational Analysis of Microbial Safety of Beef Carcasses in the Supply Chain
KUCUKSAYAN Simla (Turkey)Thesis:β-caroteneandlycopeneinteractionsduringinvitrobioaccesibilityincarrotsandtomatoes
MANRIQUE RUIZ Aracelli (Peru)Thesis: Measuring and modelling the scattering properties of cow milk
MD SULTAN Mahomud (Bangladesh)Thesis:Metabolicprofilingoftomatofruitcellstooxygenstress
NGUYEN Thi Mi Tuyen (Vietnam)Thesis: Effect of enzymatic treatments in lycopene in vitro bioaccessibility in tomatoes
NGUYEN Thi Nhu Ha (Vietnam)Thesis: Low temperature growth assessments of S. plymuthica RVH1 and its mutants
PARSI Anali (Iran)Thesis: Effect of organic acids produced by different strains and mutants of Saccharomyces cerevisiae on dough rheology
RAMEZANI Mohsen (Iran)Thesis: Isolation and characterization of pectin from mango peel
SALAHUDDIN MD Sultan (Bangladesh)Thesis: Chromatography-mass spectrometry for the analysis of bitter compounds in Belgian endive and other salads
SANTIAGO J. Jihan Santanina (Philippines)Thesis: Insight into browning of heat-treated orange juice
SEMPIRI Geoffery (Uganda)Thesis: Headspace components discriminating between thermal and high pressure high temperature treated carrot varieties: identificationandlinkagetochemicalreactionpathways
VICENT Victor (Tanzania)Thesis: A stochastic approach in modeling of postharvest quality of apples
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MAJOR ‘POSTHARVEST ANDFOOD PRESERVATION ENGINEERING’
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Affiliation: Jomo Kenyatta University of Agriculture and Technology (JKUAT)Profession: Lecturer, Department of Food Science and Technology
Key QualificationsHolds a PhD in Bioscience Engineering from KU Leuven, Belgium. Has over 10 years of experience in plant based foods work, particularly fruits and vegetables at research level and industrial set up. Has over 25 publications in international peer review journals of high impact and has presented in many international fora. Key strengths which highlight the major assign-ments pursued in the 5 years include being a project leader in VLIR-UOS funded beans project, Aus AID funded amaranth project, Mango JKUAT project, Cactus JKUAT project. Is currently a senior lecturer in the Department of Food Science and Technology and the Chairman of the Department of Agricultural Resource Economics (JKUAT).
A Kenyan University Becomes a Centre of Excellence for Legume Research in East Africa through VLIR-UOS Own Initiative Funding
Jomo Kenyatta University of Agriculture and Technology (JKUAT) is one of the 23 public universities in Kenya. It was star-ted as a middle level college in 1981 before it grew into a fully pledged university through the JKUAT Act of 1994. It is the 5th largest public university in Kenya seeking global excellence in Training, Research and Innovation for Development. It was initially meant to train graduates majorly in agricultural sciences before other Faculties were embraced: Science, En-gineering, Biotechnology Research, Energy and Environment Technology, Computer Science and Information Technology, Tropical Medicine and Infectious Diseases, Human Resource Development, Architecture and Building Sciences (Figure 1). The main university campus has about 15,000 registered students drawn from all income classes and gender. The Fa-culty of Agriculture is well established and has four departments: Horticulture, Food Science and Technology, Agricultural Resource Economics and Land Resources and Animal Health. The Department of Food Science and Technology (FST) offers training in the areas of food science and technology, nutritional sciences, postharvest technology and food service and hospitality management to about 300 students. The training is offered at both undergraduate and postgraduate levels. The
Department, therefore, aims at producing well trained graduates, provided with the knowledge and skills, to meet the manpower requirements of the food industry, postharvest handling systems and nutritional aspects depending on the degree program one enrolls in. The Department is, indeed, the only one of its kind in any University in the East, Central and Southern African regions, offering specialized training in Postharvest Science and Technology. The Department carries out both basic and applied research, geared particularly towards solving local problems.
Figure 1. The Main Gate of Jomo Kenyatta University of Agriculture and Technology
Dr. Daniel N. Sila
ALUMNI PROFILESIn this issue, we present Dr. Daniel N. Sila from
Jomo Kenyatta University of Agriculture and Technology,Kenya and Dr. Thien Le from Nong Lam University, Vietnam.
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The department of Food Science and Technology at JKUAT is the home for 7 IUPFOOD VLIR-UOS funded alumni stu-dents. These includes 2 KU Leuven PhD alumni from the Laboratory of Food Technology (Dr. Daniel Sila PhD 2007 and Dr. Ann Munyaka PhD 2011), a JKUAT PhD graduate (Dr. Michael Wawire PhD 2013) who carried part of his work at the Labo-ratory of Food Technology (LFT) at KU Leuven, and Dr. Joshua Arimi who graduated with a PhD from the University of Du-blin (Ireland) but a former MSc graduate from LFT. Additionally, the following KULeuven –UGent graduates were students at JKUAT: Juliana Kiio, Alice Ngima, Susan Ndirangu (deceased). Other MSc graduates from the IUPFOOD program from Kenya who trained at LFT are Silvenus Konyole (Nairobi University) and Daniel Njoroge MSc 2011 (Egerton University).
Figure 2. Prof Marc Hendrickx’s visit to Kenya (left) 2012 and (right) 2013 with his former/current students
In 2011, FST and LFT jointly won a collaborative funding under the VLIR-UOS Own Initiative Program. The project is a North-South collaborative research led by Prof. Marc Hendrickx from LFT, KULeuven and Dr. Daniel N. Sila from FST, JKUAT. The project targets building students and staff capacity at JKUAT while addressing the Food and Nutrition Insecurity ProbleminKenya.FSThasbeenfacedwithproblemsinteaching,researchandextensionduetoinsufficientfundsforre-search and inadequate teaching capacity in a number of disciplines. The number of programmes and students is increasing while staff recruitment and training remains constant. The main objective of this proposal was to strengthen FST through capacity building (academic goal) while trying to mitigate food insecurity and malnutrition problems (development goal). It isinthisperspectivethatthehardtocook(HTC)problemincommonbeanswasidentifiedasentrypointduetothehighprevalence of the problem in the humidity, high temperature climatic conditions of Kenya (Figure 3). It is anticipated that scientificmeasuresofreducingthehardtocookprevalencewillbedevelopedwhilecreatingavarietyofcheapandhighlynutritious bean based cuisines and formulae acceptable within the local communities. To highlight the major activities of the project, capacity building, research out puts and dissemination pathways will be discussed.
Figure 3. Daniel Njoroge sampling various bean varieties found in Kenyan markets
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Capacity building at FSTAt the beginning of the project implementation, 2 PhD students were engaged in 2011 namely Mr. Daniel Njoroge (a MSc graduate of KULeuven) and Mr. Peter Kahenya (a JKUAT graduate). The students follow a sandwich program that allows them to spend two third of their time at the home university while travelling to Belgium to carry out the experiments that they cannot do at home due to equipment limitations. In order to fully understand what causes the hard to cook problem, Daniel Njoroge is trying to understand the mechanisms responsible for the hard to cook defect while Peter Kahenya looks at integrated food solutions for reversing the hard to cook defect and its impact on the nutritional properties of common beans andbeanbasedrecipes.Bytheendof2014,3MScstudentswillhavebenefitedfromtheproject.ThroughtheVLIR-UOSfunding, a number of state of the art equipments have been bought at FST to strengthen the current infrastructural capacity (Figure4).ThisincludesanautomatedHPLCunitequippedwithadiodearrayandrefractiveindexdetectorsforfingerprin-ting a diverse range of the nutrient and antinutrient compounds, a UV-Vis spectrophotometer and a texture analyzer.
Figure 4. Investment in equipment through VLIR-UOS funding indicating (left) a HPLC system, and (right) A desktop Computer and Color Printer
Scientific Milestones of the projectA number of interesting results have been obtained midway in the project. First and most importantly, local bean varieties havebeenclassifiedintohardtocookandeasytocook.Additionally,pectinrelatedchangesandtherateofmoistureuptakehavebeenidentifiedasimportantmechanismswithregardtotheHTCproblem.Preliminaryresultsindicatethatthecookingtime of beans can be reduced by 50% using low cost food processing technologies. Inclusion of beans in common starchy staple diets has been demonstrated as one of the best ways of averting the malnutrition problem while creating income by increasing the number of acceptable food products in common super markets.
Outreach and dissemination of informationIn order to increase the adoption rate of the project outputs, a participatory approach is being employed where stakeholders within the different segments of the bean value chain are engaged. This was the genesis for the formation of a stakeholder platform which meets on a yearly basis to review project progress and to give corrective action. It is in this platform where the
adoption process is catalyzed through engagement of the private and public sector players. The students have pro-duced a number of bakery products using the pilot plant facilities at JKUAT (Figure 5) and show cased them in na-tional and international exhibitions (Figure 6).
Figure 5: Some of the products developed and exhibited in the shows (scones, cakes and cookies). They contain 50% cooked beans on wet basis (Red haricot variety).
It is anticipated that FST will stra-tegically be trans-formed in to a cen-ter of excellence in legume research by the end of the Project. Thanks to the support from VLIR-UOS and the entire LFT team through the able leadership of Prof. Marc Hendrickx.
Figure 6: Participation in National Exhibitions: (left) Nairobi International Trade Fair and (right) Nyeri Show in 2013
Contact information Dr. Daniel N. Sila - LecturerDepartment of Food Science and Technology - Jomo Kenyatta University of Agriculture and Technology (JKUAT)Email: [email protected] - Website: http://www.jkuat.ac.ke/departments/foodscience/
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Affiliation: Nong Lam University – Ho Chi Minh City, VietnamProfession: Head of Department of Food Engineering
Study and life of Dr. Le in BelgiumDr. Thien Trung Le attended the IUPFOOD Programme during the period 2004-2006 with a scholarship from the Belgian Technical Cooperation. He continued his PhD research at the Department of Food Safety and FoodQualityofUGent,underthesupervisionofProf.Dr.Ir.KoenDewet-tinckandProf.Dr.Ir.JohnVanCamp.Hegotascholarshipforthefirstyear of his PhD from the Laboratory of Food Technology and Engineering and for the other four years from the BOF scholarship of UGent. The topic of his PhD research is ‘Purification,Analysis, andApplicati-onsofBioactiveMilkFatGlobuleMembraneMaterials’.DuringthePhD research, he supervised three master theses and several exchange stu-dents. He has authored and co-authored 12 international peer-reviewed articles, 4 chapters in books, and 6 conference and workshop procee-dings. He did oral presentations at several international and national con-ferences as well. Besides studying and doing research, he joined other extracurricular activities both with Vietnamese and international students. The friendly environment at the Laboratory of Prof. Dr. Ir. Koen Dewet-tinck made his life in Gent like at home.
With seven years of living in Belgium, it has become his second hometown. It was not only the place where he obtained knowledge and research experiences but also the place where he met his wife, Angeli Cabaltica from the Philippines. They got married in Gent in October 2010. They have a daughter, Hannah who is now 23 months old, living with them in Vietnam.
Dr. Le at the Faculty of Food Science and Technology (FST), Nong Lam University (NLU) Ho Chi Minh City, Vietnam
The knowledge from the courses he obtained during the master and PhD studies and the experience of doing research there become very useful for his current work as a lecturer at the same time as a researcher in Vietnam. Besides PhD research, the doctoral training program that UGent offered where PhD students can take many specialized courses to support their research and future careers proved very useful. The trainings courses offered in the doctoral training school helpedhimworkmoreefficientlyandimprovehismanagement,writing,andpresentationskills.Dr. Le is now the Head of the Department of Food Engineering, one of the six departments of Faculty of Food Science and Technology (FST) at Nong Lam University (NLU) – Ho Chi Minh City, Vietnam.Dr.LehasbeenbacktoGenttwotimesafterfinishinghisPhDtoattendtrainings/visitingexchanges.Heisnowaco-promo-ter of a PhD student at the Laboratory of Prof. Dr. Ir. Koen Dewettinck. Several joint research proposals have been written betweenthedepartmentofDr.LeandtheProfessorsoftheDepartmentofFoodSafetyandFoodQualityofUGent.Heishoping that the connection between UGent and Nong Lam University will become stronger and stronger.Dr.LefinishedhisfirstprojectatFSTandisnowbusywithtwootherprojects.ThefirstprojectisastudyontherelationbetweenprocessingconditionsandqualityofTracatfishfillet,whereheistheprojectdirector.TheprojectissponsoredbyNovusInternationalInc.Thesecondprojectisaboutthedevelopmentoffishsausage,smokedTracatfishfilletandvege-tarian sausage, where he is the consultant at CauTre Export Goods Processing Joint Stock Company in Ho Chi Minh City.
FST offers four bachelor programs and one master program as follows:Bachelor in Agricultural & Food Products Preservation and ProcessingBachelor in Agricultural & Food Products Processing and Human NutritionBachelor in Agricultural & Food Products Processing and Food MicrobiologyAdvanced Bachelor in Food TechnologyMaster in Food and Beverage Technology
The Advanced Bachelor in Food Technology is a special program. The language of instruction in all courses and related activities is English. Students normally carry out their graduating internships in neighbouring countries in the South-East Asia.Forthesestudents,theircommandofEnglishwhentheygraduatemustbesufficienttoenteraninternationalmasterprogram or to work in foreign companies either in Vietnam or in other countries. This program welcomes exchange students fromallcountriesaslongastheycanspeakEnglish.Thefirstbatchofthestudentsgraduatedin2013andmostofthemfound good jobs and several of them continued with postgraduate studies in other countries.FST was established in 1995 and so far, it educated approximately a thousand food engineers already, most of them wor-king in food processing enterprises, research centers, institutions and universities in the southern region of Vietnam. Yearly, FSThasaboutthreehundredenrollmentsforthebachelorprogramsandtwenty-fiveforthemaster’sprogram.
Dr. Le Trung Thien
International workshop at FST, NLU International workshop at FST, NLU
Advanced bachelor students of FST during their visit to universities Students of FST, NLU demonstrating how to make and preserveand institutes in Thailand traditional foods to farmers
FST carry out research in many aspects related to food technology, either fundamental or application-oriented. Important directions include drying of foods, development of new foods from plant and animal materials, development of functional foods, new packaging materials and edible packaging materials, extraction of essential oils, food structure stabilization, lac-tic acid bacteria in preservation and processing of foods, and post-harvest technology for vegetables, fruits, crops, coffees, and cocoa. FST has a quite strong connection with food processing companies. One of the strategies of FST in this stage is to foster the cooperation with industry in both education and research.
Contact informationDr. Thien Trung LeHead of Department of Food EngineeringFaculty of Food Science and TechnologyNong Lam University – Ho Chi Minh CityEmail: [email protected], [email protected] Website: https://sites.google.com/site/letthien/
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Grace P. Okiror Oklahoma State University, USAMay, 2012
Development of Microwave Dielectric Algorithms for Sensing Corn Stalks
ABSTRACTThe scope of this work involved a feasibility investigation of the potential of using free-space microwave scattering parame-tersforsensingcornstalksinthefield.Testingbeganwiththeoreticalsimulationsofscatteringusingdielectricrodsasafirstorder model, followed by actual measurements of these rods. During the second phase, the microwave power attenuation, phase shift, and return loss of actual corn stalks during growth and development were measured at the laboratory scale, along with the diameters and moisture content. Finally, statistical analysis of all the data obtained was conducted to derive useful patterns and recommendations for subsequent research.
The results obtained demonstrated close agreement between simulations and measurements for attenuation and return loss in relationship with the diameter of the dielectric rods, within the same frequency range. A frequency offset was observed for therelativeattenuationpeaks,but thepatternsof thephysicalvalues,slopesandcoefficientsofdeterminationweremaintained. Itwasconcluded that thefinitedifference timedomainmethodprovidesreasonablyaccuratesimulationsoffree-spacescatteringparametersofsmall,finitedielectricrods,suchascornstalks.Thepatternsobtainedshowedstrongregression relationships between 1 – 10 GHz, which should be the focus of future studies. Despite the apparent numerical discrepancies, a potential indeed exists in using scattering parameters to predict diameters of biological products for agri-cultural applications.
The measurement of the dielectric properties of corn stalks revealed some interesting relationships with diameter and moisture content. All the scattering parameters displayed a similar pattern for the whole and stripped stalks. Whole stalks consistentlyshowedregressioncoefficientpeaksat lower frequencies(1–3GHz).This indicates thatbothbistaticandmonostatic scattering systems can be developed that operate within this frequency range for nondestructive sensing of corn stalksinthefield.
Summary PhD
Natalia Dessy Institute for Technical and Macromolecular Chemistry, RWTH Aachen UniversityAugust 24, 2012Promoters: Prof. Dr. Walter Leitner (RWTH Aachen University) Prof. Dr. Marion Ansorge-Schumacher (former TU Berlin, current TU Dresden)
Benzaldehyde Lyase Catalysed Carboligation of 2-Furaldehyde into (R)-2,2-Furoinin Non-Conventional Media
ABSTRACTBenzaldehydelyasefromPseudomonasfluorescensBiovarI.(BAL,EC4.1.2.38)isaversatilecatalystfortheorganicsyn-thesisofchiralα-hydroxyketones.ToallowrapidandconvenientactivityassessmentofBAL,anew,robust,andeasy-to-handleactivityassaybasedondirectspectrophotometrywasdeveloped.Thecarboligationof2-furaldehydeintoα-hydroxy-ketone(R)-2,2’-furoinwasusedasamodelreaction.Thedevelopmentofnonconventionalmediasuchassupercriticalfluidsand organic solvents was investigated for BAL catalysed reactions. In view of the low solubility and stability of many sub-stratesandproductsandtheprospectofdownstreamprocessing,supercriticalfluidswereexploredasalternativesolventsin view of the residual stability, activity, and selectivity of the enzymes in such media. Water activity and enzyme preparation (pHofthelyophilisate)werethemaininfluenceparameters.Activityincreasedwithincreasingwateractivity,butstabilitydecreased.Furthermore,non-carbondioxidesupercriticalfluidssuchasfluoroform,ethane,andsulphurhexafluoridegavebetter results in view of stability, activity, and enantioselectivity. Furthermore, the use of the organic solvent 2-methyl tetra-hydrofuran as a co-solvent increased the activity and stability of BAL. However, as a second phase in an aqueous-organic system, 2-methyl tetrahydrofuran caused rapid deactivation. Therefore, immobilised BAL (polyvinyl alcohol-entrapped BAL) was used for the two-phase system. The poor solubility of the product in n-hexane caused blockage and deactivation of BAL. n-Hexanegavethehighestproductivityinboththebatchandcontinuoussystems,butonlywithinthefirsthoursofthereac-tion. Meanwhile, cyclopentyl methyl ether gave higher stability and better activity in terms of yield and long-term productivity, relativetotheuseofn‐hexaneasthesolventinbatchoperation.Finally,amixtureofn-hexaneandcyclopentylmethylethersuccessfully provided a good yield and productivity as a compromise between single solvents.
Summary PhD
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Jeyachchandran Visvalingam University of Manitoba, Winnipeg, CanadaFebruary 19, 2013Promoter: Dr. Richard A Holley
Elongation of Escherichia coli by cold or cinnamaldehyde exposure and transcriptomic changes during cinnamal-dehyde dissimilation
ABSTRACTRefrigeration has been found to cause cell elongation in mesophilic enteric organisms like commensal Escherichia coli and E. coli O157:H7. As elongated cells may divide into multiple daughter cells, they may result in underestimation of pathogen numbers in foodswhenplatecountsareused.WhenE.colicultureswereincubatedat6°Cfor≤10days,cellsgrewbyelongation,didnotdivide, and lost viability (LIVE/DEAD vitality stain) at similar rates. Substantial fractions of cells in cultures elongating at 6°C were inactivated by an abrupt shift to 37°C. Direct microscopic observation of cells transferred to 37ºC after 5 days at 6°C showed that fewornocellsofnormalsize(≤4µm)divided,whileelongatedcells(>4µm)formedmultipledaughtercells.Thusthethreatfrommesophilic pathogens with a low infective dose may be underestimated in refrigerated foods. It was also found that E. coli O157:H7 cultures containing elongated cells prepared at 6 or 15 °C have greater potential to attach to food contact surfaces than those grownathighertemperatures.Interestingly,at6°Ccellelongationwasinhibitedby≥100mg/lcinnamaldehydeand≥200mg/lcinnamaldehyde was lethal. In contrast, at 37°C 200 mg/l cinnamaldehyde initially delayed multiplication of E. coli cells by causing cell elongation, but from 2 to 4 h, growth resumed and cells reverted to normal length. To understand this transient behaviour, genome-wide transcriptional analysis of E. coli O157:H7 was performed at 2 and 4 h exposure to cinnamaldehyde in conjunction with reverse phase-high performance liquid chromatography analysis for cinnamaldehyde and other cinnamic compounds. At 2 h exposure, cinnamaldehyde induced expression of many oxidative stress-related genes, reduced expression of genes involved in DNAreplication,synthesisofprotein,O-antigenandfimbriae.At4hmanyrepressiveeffectsofcinnamaldehydeonE.coliO157:H7gene expression were reversed. Data indicated that by 4 h, E. coli O157:H7 was able to convert cinnamaldehyde into the less toxic cinnamic alcohol using alcohol dehydrogenase or aldehyde reductase enzymes (YqhD and DkgA). The results also showed that the antimicrobial activity of cinnamaldehyde was likely attributable to its carbonyl aldehyde group.
Summary PhD
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Mauricio Andrés Racines Oliva KU LeuvenSeptember 24, 2013Promoter: Prof. Dr. ir. Maurice De Proft
Evaluation of flower induction and outgrowth of bromeliad plants under natural conditionsas a tool for species management and conservation in nature
ABSTRACT Indiscriminate deforestation is endangering some regions all over the globe. Localities in tropical forests that feature exceptio-nalconcentrationsofspecieswithexceptionallevelsofendemismandthatfaceexceptionaldegreesofthreataredefinedashotspots (Myers, 1988). One of them is “Tropical Andes” and Ecuador is part of it. In highly deforested areas of the Ecuadorian lowland rain forests, Vriesea is one of the most representative genera among bromeliads. Therefore this genus, represented byVriesea ‘Ginger’,wasusedasmodelplant in thisstudy. In the future,Ecuadorianmanagementofnatural resourcesandconservation legislation have to be improved to avoid even more ecological damage. In the scope of creating tools to improve managementandconservationofplantspecies,thisPhDresearchfocusesonpossiblespontaneousfloweringinduction“SFI”triggers in order to improve our understanding of this event. Flowering synchronization is utmost important for the continuity of a healthygenepoolforaspecies.Moreover,abetterknowledgeaboutthewayaplantspeciescontrolsfloweringconstitutesthecore of any project that aims to preserve a plant species in his natural habitat. Vrieseaplantscanbeinducedtoflowerfrom20goffreshweightonbyexternalapplicationoftheplanthormoneethyleneanditsprecursorACC.Mechanical,geotropicalanddroughttreatmentsappliedtoassessplantsresponsedidnotyieldanyflowerinduction. However drought did induce “tubing”. “Tubing” is a kind of protection against drought of the apical meristem by the young leaves creating a tube of leaves at the center of the central tank of the plants and by this limiting water loss. Tubed” plants didnotbecomeflowerinducibleusingethylene.Nevertheless,lighttreatmentsinduceVriesea‘Ginger’plantspronetoflower.Thisisachievedbyfirstdecreasingtheirradiationlight intensity followed by increasing irradiation light intensity.Notonlylightintensitybutalsolightqualitydefinitelyplaysaroleduringflowerinduction.Whereas12hUV-AirradiationandNIR(nearinfrared)hadnoeffectonflowerinduction,theexposureoftheplantsto12h:red,orange,greenanddarkbluelightmadeplantsfrom315gandheavierpronetoflowerinduction,resultinginatleast40%oftheplantstobloom.Noneofthelighterplants,exposedtothesamelightintensityusedorless,wereflowerinduced.Theonlyexceptionswere30%oftheplantsof145and225 g fw exposed to LED dark blue light. This treatment was able to induce 145 g plants, highlighting the importance of blue light duringtheflowerinduciveprocess.Greenlightexposuremade100%oftheplantspronetoflowerinduction.Thisprovesagainstthetraditionalthoughtthatgreenlighthasnomajorinfluenceonplantphysiologybehavior.ExposureofplantstotwoLED-typessources(light-blueandorangelightataratio≈2:1)yieldedinaflowerinductionof40%(225gplants)and60%(145gplants),thereforehighlightingonceagaintheimportanceofbluelight.Bychangingtheratio≈1:2of(light-blueandorangelight)itwaspossibletoobtainatleast40%offlowerinductionof205gorheavierplants.Simultaneouslyirradiation of red and far-red light induced 60% of 285 g plants. Far red light for 1h after 12h red light yielded 60% of induction (327 gplants)and30%(205gplants),suggestingthatotherphotoreceptorotherthanphytochromemightplayaroleinVriesea‘Gin-ger’flowerinduction.Almostwithalllighttreatmentsitcanbesaidthattheheaviertheplants,thehigherthepotentialtoflower.Atotaloftwospontaneousflowerinduction“SFIs”werewitnessedandbothoriginsweretraceddowntoJanuary:thefirstonebeing approximately on 12/01/2009 and the second-one approximately on 21/01/2010. Light quality analyses during December 2010-January 2011 showed subtle variation in the values of the ratios Red:Far Red, Red:Blue and Blue:Far Red compared with February, March and April 2011. This suggests that under natural conditions, far-red light, blue light and low sun light irradiance mightbeimportantincreatingflowerinduciveconditions,whichiscoherentwiththeotherlightexperimentsconducted.Further-more, “SFI” is linked with clouding in the rainy seasons in nature as it increases the amount of blue light that reaches plants and at the same time decreases the light intensity plants are exposed to. Both being environmental cues that can trigger spontaneous flowerundernaturalconditions.
Summary PhD
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Nguyen Do Trong Nghia KU LeuvenOctober 24, 2013Promoters: Prof. Dr. ir. Wouter SaeysProf. Dr. ir. Josse De Baerdemaeker
Spatially Resolved Spectroscopy for Non-Destructive Quality Inspection of Foods
ABSTRACTConsumerrequirementsforfoodqualityinEuropehavebeenchanginginthepastdecades.Qualifiedfoodproductsarerequiredto be not only safe, nutritious and healthy, but also tasty and produced in a sustainable way. The fact that the food taste is actually determined by both chemical composition and texture during mastication, makes that controlling and evaluating the microstructure whichrelatestotexturealongtheproductionprocessandinthefinalfoodproducthavebecomeimportant.Thisimpliesthatthemicrostructuralqualityofeachindividualfinalfoodproductandevenby-productshastobetestedtoguaranteemaximalcustomersatisfaction. However, current methods for food microstructure assessment are mostly based on microscopy techniques which are time consuming, destructive and require complex and expensive equipment. These microscopy techniques, therefore, are not sui-table for use in automatic process operation in the food industry and for testing the microstructure quality of individual products.Vis/NIR spectroscopy has been extensively utilized in research in combination with multivariate statistical methods for non-destructive quality inspection of numerous agro-foods. The basic principle of this spectroscopic measuring technique is making use of the interaction of Vis/NIR light with the sample medium which involves both light scattering, caused by inhomogeneities in refractive index inside the sample, and light absorption by chemical components. So far, Vis/NIR spectroscopy has mostly been used for pre-dictionofthechemicalcompositionbymeansofmultivariatecalibrationmodelsbasedonBeer’slaw.Asthescatteringphenomenarelated to microstructure of the measured samples increase, the path lengths travelled by the propagating light cause deviations fromBeer’slawandthusaretypicallyfilteredoutduringconstructionofthesemultivariatemodels.Theinabilitytoseparatevariati-on in the Vis/NIR spectra caused by chemical composition and microstructure limits the use of conventional Vis/NIR spectroscopic measurement techniques for quantifying the microstructure of agro-foods and hence their textural quality attributes.To promote fast and non-destructive microstructure assessment in the agro-food industry, this PhD research aimed at acquiring information on the scattering and absorption properties of agro-food samples. For this purpose multiple conventional Vis/NIR spectroscopic measu-rements at different spatial locations from the illumination point, spatially resolved spectroscopy (SRS), were combined. The ab-sorptionandscatteringinformationrepresentedbytheabsorptioncoefficientµaandthereducedscatteringcoefficientµs’spectrawere then used to evaluate the quality attributes of the studied agro-foods related to their microstructure and chemical composition. First,asetupforSRSmeasurementsinreflectancemodeinthe500–1000nmrangewaselaboratedandameasurementproce-durewasestablishedandcalibrated.TheaccuracyoftheSRSsetupinacquiringthespatiallyresolveddiffusereflectanceandtheinverse procedure for optical properties estimation involving a metamodel constructed with Stochastic Kriging were evaluated for liquid optical phantoms with known optical properties. This optical properties estimation procedure was then applied for estimating the optical properties of three food samples with increasing microstructure complexity: sugar foams as model systems for aerated sugar containing foods, osmo-air-dried apple slices and fresh Braeburn apples subjected to long-term storage and shelf-life. The estimated scattering properties were then used for non-destructive estimation of the microstructure parameters of these measured samples and compared with those measured by X-ray micro-CT technique. Finally, these were also related to the quality attributes as measured by the reference destructive methods.The obtained results indicated that the metamodeling method was well capable ofbothpredictingthespatiallyresolveddiffusereflectanceofsampleswithknownopticalpropertiesmeasuredbytheSRSsetupandacquiringtheestimatedopticalpropertiesoftheliquidopticalphantomswithrelativepredictionerrorsof10%forµaandµs’.Clear optical properties-microstructure-quality relations were observed for the sugar foams and osmo-air-dried apple slices. This confirmsthepotentialofusingscatteringinformationforassessingthemicrostructureandtexturalqualityattributesofthesefoodsamples and for monitoring and optimization of food processes. For fresh Braeburn apples, the absorption information clearly indi-cated the changes in chemical composition of the apples (e.g. chlorophyll content) during long-term storage and shelf-life. These outcomes could be used for monitoring the changes in quality of the apples during long-term storage and shelf-life. However, the predictionperformanceforqualityattributesrelatedtotextureandchemicalcomponents(firmnessandsolublesolidscontent)ob-tained by SRS did not outperform classical single-point Vis/NIR spectroscopy. Thanks to its fast estimation of the optical properties with acceptable accuracies, the metamodeling approach employed in this research for estimating optical properties of agro-food samples holds potential for on-line applications for non-destructive food microstructure, and hence texture, control and assessment or food process optimization and monitoring.
Summary PhD
The following graduates have recently started a PhD:
• Santiago Jihan Santanina IUPFOOD graduate 2013 Title:Theinfluenceofprocessingonthepectinstructureandrelatedfoodsystems KU Leuven, Laboratory of Food Technology • Wasiye Fikremariam IUPFOOD graduate 2013 Title: Metabolic Networks in Postharvest Systems Biology KU Leuven, Mechatronics, Biostatistics and Sensors Division• Juliet Mubaiwa IUPFOOD graduate 2011 Sandwich PhD at Wageningen University, the Netherlands• Gayin Kwesi Joseph IUPFOOD graduate 2011 University of Guelph, Canada
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Births
• Shannon Gwala, IUPFOOD student 2013-2014, gave birth to baby Nonsi-kelelo on January 23, 2013. She weig-hed 3 kg and measured 49 cm.
• ‘Thank your for the opportunity toshare our great moments with the old friends from the IUPFOOD program! I workatMcDonald’sBrazilasaSeniorSupplyChainandQualityAssuranceManager and would like to announce the birth of my second son - Tomas Graça de Faria. He was born in Sao Paulo City on January 15, 2013 and we(mywifeCarolina,ourfirstsonNi-colasandI)areveryhappywithhim.’Gustavo Faria (graduate 2002).
• We, Eugénie Doungla (gradua-te 2006) and Bertrand Fomekong, happily announce the birth of our sixth baby: Grace Fomekong Man-tho. Our beloved daughter was born on July 31, 2013 in Leuven.
• Feyera Gobena (graduate 2011) informed us about the birth of his daughter Saron. Saron was born on May 25, 2012.
‘Iamverygladtoinformyouthatmybaby was born on June 12, 2013. His name is Nguyen Minh Quang andwecallhimBon.’Nguyen Thi Thu Nga (graduate 2012).
• Daniel Ndaka Sila (graduate 2002) and Jenny became the proud parents of Ray, a little brother for Jazzlien. Ray was born on August 3, 2013. He weighed 3,8 kg.
• ‘I and my husband Tran MinhLuong are happy to announce that Tran Minh Luong, our baby boy, was born on February 22, 2012, in Ho Chi Minh City, Vietnam. Now I am working for the Ho Chi Minh City UniversityofTechnology,Vietnam.’Chau Tran Diem Ai (graduate 2007).
• ‘It is nice tohave the oppor-tunity to tell you about my current job. Currently I am working as a researcher at Cramer (www.cramer.cl) a flavor house. Inthis company, all kindofflavor,forall kinds of food are made. It is a really interes-ting job, very dynamic and full of challenges. Regarding myself, I am married with Luis and we haveawonderfulboy,almost3yearsold.’Daniela Piderit, graduate 2008.
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NEWS FLASHES
Weddings
• ‘MynameNguyen Ngoc Hoang Anh, graduate of 2009. First of all, I would like to say thanks to all of you who have been dedicating most effort and time to support us before, during and after gradua-tion. In addition, I am glad to tell you about my life and career after graduation. I got married in 2010 and I gave birth on July 17, 2012, to a daughter. Sheis6monthsoldandmostlylookslikeme.’
• Shakti Chandra Mondal, IUPFOOD student 2013-2014, got married to Tanusree Mondal on July 18, 2013 in Nazipur, Bangladesh. • On December 21,
2013, Denyse Uwi-bambe (IUPFOOD student 2013-2014) got married to Luc Piessens.
Other news
• 2013 so far has been great for me. I have a company, dedicated to the quality control of fresh fruits that are exported from Peru. It is doing well and I learn new things every day. But this year, I decided to add something to my professional life that I wanted to do for long time, to teach! So, I became a part time Professor at two of the most important universities in Lima, Peru. I teach the courses of Food Science and Good Manufactu-ringPractices.Idefinitivelyloveteachinganditis a great balance to the business life. I have to thank IUPFOOD for providing me with the neces-saryeducationtobecomeaProfessor.’Ruby Raquel Ormeño Ponce de Léon, IUP-FOOD graduate 2006.
• ‘Iamhappy to informyou that Igotanew job(Principal Dairy Inspector) with the Dairy Develop-mentAuthority,Kampala,Uganda.’Andrew Kiyemba, graduate 2011.
• ‘Currently, I am working as Parliamentarian inNationalCouncilofBhutan.’Pema Dakpa, graduate 2004.
CHOO..CHOO..TRAIN(by Rose)
This is not a song. I just want to share my own piece of the story about riding trains. I arrived here in Gent from the airport viatrainandcanonlygotootherdistantcitiesinBelgiumwithit.It’sreallycomfortablebutabitexpensive.Goodthing,therearediscountsforstudentsandthosebelow26yearsold.Fortunately,Iamqualifiedforboth.IgotusedtorailridessinceItransferred to Leuven. I need to spend 1 semester there while most of my transactions were still in Gent.
Aftersuccessfullyfinishingmyjunioryear,IneedtogobacktoGentandworkonmythesis.Andmytrainjourneycontinued.Ineedtoperformallmylabworksinasmalltown40minutestrainridefromwhereI’mstaying.Iwouldwakeupearly,takeabusandcatchthetrain.Sometimes,no,mostofthetime,I’mstillsleepyandneedtostealsomeminutestakinganap.And after hours of labor in the lab, I need to again catch the train, sometimes running and barely breathing, to reach the station on time. Exhausted, I need to nap again. Usually, I set the alarm of my phone to wake me few minutes before my destination.Sometimes,it’sjusttheinspectorwhowillwakemeup.
But the daily journey was not a bed of roses. Good days mean being on time in the lab, no train hassles and reaching back myroomstillintact.Butitdoesn’thappenallthetime.Therearetimeswhenthetrainisdelayedorbroken,orthey’refixingthe railways. As a matter of fact, I just experienced one while writing this. Locals here considered it normal. They would say “that’sBelgium”.
Whatalife.Butthat’sit.Ispentmostofmypreciousdaysforstudiesandridingontrains.Thoughit’stiringandreallysap-pingoutmyenergybutit’sinevitable.Ineedtoexperienceit.Ineedtoenjoytheride.AndIdid.
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KU LEUVENFACULTY OF BIOSCIENCE ENGINEERING
CENTRE FOR FOOD AND MICROBIAL TECHNOLOGYKasteelpark Arenberg 22, PO box 2457, 3001 Heverlee, Belgium
Phone: +32-16-32.14.09, Fax: +32-16-32.19.60e-mail: [email protected]
Academic responsible: Prof. M. Hendrickx
UNIVERSITEIT GENTFACULTY OF BIOSCIENCE ENGINEERING
DEPARTMENT OF FOOD SAFETY AND FOOD QUALITYCoupure Links 653, 9000 Gent, Belgium
Phone: +32-9-264.62.10, Fax: +32-9-264.62.22e-mail: [email protected]
Academic responsible: Prof. K. Dewettinck
www.iupfood.be
VLIR - UOSPostbus 103 Elsene Naamsepoort, 1050 Elsene, Belgium
Phone: +32-2-289.05.50e-mail: [email protected]
www.vliruos.be
