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INTERUNIVERSITY PROGRAMMEMASTER OF SCIENCE IN
FOOD TECHNOLOGY (IUPFOOD)
NEWSLETTER Spring 2007
KatholiekeUniversiteit
Leuven
2
Dear alumni, dear students, dear all,
We are proud to present you to the eighth IUPFOOD Newsletter. This academic year we welcomed 27 students in the first year
'Complementary Studies in Food Technology'. 21 students started the second year of our interuniversity programme
'Master of Science in Food Technology'.
The past academic year the most important event was the evaluation of the ICP Master of Food Technology by VLIR in the context of an over-
all evaluation of all educational programmes in the field of 'AppliedBiological Sciences' in Flanders. The report was generally very positive,
supporting the initiatives taken by UGent and K.U.Leuven to furnish a well-balanced course programme for students from all over the world. In thisNewsletter you can find more detailed information concerning the evalua-
tion.
As was the case the previous years the current students of the IUPFOOD programme and the graduates of the past academic year will beintroduced to you. Moreover you will be introduced to a research laborato-ry involved in IUPFOOD and you get an overview of finished PhD's of for-
mer IUPFOOD students, social activities, students'impressions and interesting newsflashes.
We hope you will have a lot of pleasure in browsing throughthis eighth IUPFOOD Newsletter!
All feedback for future editions remains very welcome!
Best regards,
The course team
Prof. Marc Hendrickx, Prof. Koen Dewettinck, Dr. Chantal Smout,ir. Katleen Anthierens, Ruth Van den Driessche and Katrijn Vanden Bempt
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STUDENTS ACADEMIC YEAR 2006-2007
COMPLEMENTARY STUDIES IN FOOD TECHNOLOGY
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1. Roger Philip AIDOO � [email protected]
• Born in Accra, Ghana on August 31, 1981.• Obtained a Bachelor of Food Science and Nutrition at the University of Ghana, Ghana, in 2005.• Professional background: Teaching assistant at the department of Food Science
and Nutrition at the University of Ghana.
2. Jerry AMPOFO-ASIAMA � [email protected]
• Born in Kumasi, Ghana on July 8, 1982.• Obtained a Bachelor of Science in Biochemistry at the Kwame Nkrumah University of Science and
Technology, Ghana, in 2005.• Professional background: Teaching assistant at the department of Biochemistry at the Kwame
Nkrumah University of Science and Technology.
3. Euphemia Bi Chenwi AYAFOR � [email protected]
• Born in Bamenda, Cameroon on January 24, 1976.• Obtained a Bachelor of Science in Microbiology at the University of Buea, Cameroon, in 1997.• Professional background: Co-ordinator of Mambi Rural Women's Group (NGO).
4. Myrian BELLIDO ASPILCUETA � [email protected]
• Born in Lima, Peru on June 29, 1978.• Obtained an Engineering Degree in Food Industries at La Molina National Agrarian University, Peru,
in 2001.• Professional background: Assistant professor at the Department of Food Technology at
La Molina National Agrarian University.
5. Pamela CUEVA HIDALGO � [email protected]
• Born in Lima, Peru on November 18, 1981.• Obtained an Engineering Degree in Food Industries at La Molina National Agrarian University, Peru,
in 2005.• Professional background: Evaluator in the Department of Certification and Operations of INASSA.
6. Demmelash DEMELIE MENGISTU � [email protected]
• Born in Kimer Dingay, Ethiopia on January 20, 1981.• Obtained a Bachelor of Science in Plant Science at the Alemaya University, Ethiopia, in 2003.• Professional background: Junior researcher at the Amhara Regional Agricultural Research Institute.
7. Laura DRUKTEINYTE � [email protected]
• Born in Tauragé, Lithuania on July 3, 1981.• Obtained a Bachelor in Agronomy in 2003 and a Master in Agronomy in 2005, at the Lithuanian
University of Agriculture, Lithuania.• Professional background: Laboratory assistant at the Lithuanian Institute of Agriculture.
COMPLEMENTARY STUDIES IN FOOD TECHNOLOGY
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COMPLEMENTARY STUDIES IN FOOD TECHNOLOGY
8. Jeanne Françoise DUSENGE � [email protected]
• Born in Butare, Rwanda on January 12, 1978.• Obtained a Bachelor of Science in Food Science and Technology at the Kigali Institute of Science,
Technology and Management (KIST), Rwanda, in 2004.• Professional background: Tutorial Assistant Lecturer at the Kigali Institute of Science, Technology
and Management (KIST).
9. Anteneh GEDAMU � [email protected]
• Born in Addis Ababa, Ethiopia on July 4, 1980.• Obtained a Bachelor of Science in Plant Science at the Alemaya University, Ethiopia, 2002.• Professional background: Assistant Researcher at Debre Zeit Agricultural Research Center.
10. Maryam HAKIMHASHEMI � [email protected]
• Born in Tehran, Iran on August 24, 1978.• Obtained a Bachelor of Science in Chemical Engineering at the Tehran University, Iran, 2002.• Professional background: Engineer at the Sharif Engineering.
11. Malimi Emmanuel KITUNDA � [email protected]
• Born in Dar-Es-Salaam, Tanzania on December 25, 1972.• Obtained a Bachelor of Science in Food Science and Technology at the Sokoine University of
Agriculture, Tanzania, 1999.• Professional background: Food Scientist at the Tanzania Food and Nutrition Centre.
12. Mohammad Reza MIRANZADEH MAHABADI � [email protected]
• Born in Tehran, Iran on May 6, 1972.• Obtained a Bachelor of Science in Agricultural Engineering at the Isfahan University of Technology,
Iran, 1996.• Professional background: /
13. Jubilate Mwanga MUMBURI � [email protected]
• Born in Moshi, Tanzania on July 15, 1977.• Obtained a Bachelor of Science in Food Science and Technology at the Sokoine University
of Agriculture, Tanzania, 2003.• Professional background: Monitoring and Evaluation co-ordinator at SPW (NGO).
14. Dessy NATALIA � [email protected]
• Born in Temekus Singaraja, Bali, Indonesia on December 25, 1980.• Obtained a Bachelor of Science in Chemistry at the Institut Teknologi Bandung, Indonesia, 2004.• Professional background: Research assistant in the Center of Inter University Research
on Biotechnology.
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15. NGUYEN Nhat Minh Phuong � [email protected]
• Born in Cantho, Vietnam on September 22, 1979.• Obtained a Bachelor of Engineering in Food Technology at the Cantho University, Vietnam, 2002.• Professional background: Researcher at the Biotechnology Research and Development Institute,
Cantho University.
16. NGUYEN THI HUONG Thao � [email protected]
• Born in Bac Giang, Vietnam on February 11, 1979.• Obtained an engineering degree in Foodstuff and Chemistry Technology at the HCMC University of
Technology, Vietnam, 2001.• Professional background: Head of the Division of Post-harvest technology and processing of
fisheries products and the Microbiology Laboratory at the Research Center for Aqua-productProcessing and Biotechnology.
17. Samuel Ewane NZOKANG � [email protected]
• Born in Nkikoh-Bangem, Cameroon on December 28, 1980.• Obtained a Bachelor of Science in Microbiology at the University of Buea, Cameroon, 2003.• Professional background: /
18. Noble Onyinye ONYEALI � [email protected]
• Born in Enugu, Nigeria on August 25, 1973.• Obtained a Bachelor of Science in Food Science and Technology at the Imo State University,
Nigeria, 2000.• Professional background: Quality analyst at the Umunna Agro-Resource LTD.
19. Veronica Daniela PIDERIT GONZALEZ � [email protected]
• Born in Santiago, Chile on May 16, 1977.• Obtained a Licentiate diploma in Biochemistry at the Pontificia Universidad Católica de Chile,
Chile, 2002.• Professional background: Research assistant at MIFAB.
20. Maria Cecilia RODRIGUEZ MIRANDA � [email protected]
• Born in Lima, Peru on August 30, 1977.• Obtained a Licentiate diploma in Industrial Engineering at the Universidad Católica Boliviana
San Pablo, Bolivia, 2002.• Professional background: Management of Distribution Costs at Distribuidora Nazareno.
21. Edem Adjoa SCHWINGER � [email protected]
• Born in Accra, Ghana on March 17, 1980.• Obtained a Bachelor of Science in Nutrition and Food Science at the University of Ghana, Ghana, 2004.• Professional background: Research assistant at the University of Ghana.
COMPLEMENTARY STUDIES IN FOOD TECHNOLOGY
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COMPLEMENTARY STUDIES IN FOOD TECHNOLOGY
22. Shimo Peter Kafula SHIMO � [email protected]
• Born in Mwanza, Tanzania on July 21, 1975.• Obtained a Bachelor of Science in Food Science and Technology at the Sokoine University
of Agriculture, Tanzania, 2001.• Professional background: Chemist at the Government Chemist Laboratory Agency.
23. Nagina SHRESTHA � [email protected]
• Born in Kathmandu, Nepal on December 5, 1981.• Obtained a Bachelor of Science in Agriculture at the Himalayan College of Agricultural Sciences
and Technology, Nepal, 2004.• Professional background: Technical supervisor at International Development Enterprises (IDE/Nepal).
24. Yetenayet Bekele TOLA � [email protected]
• Born in Jimma, Ethiopia on July 14, 1976.• Obtained a Bachelor of Science in Horticulture at the Jimma University College of Agriculture,
Ethiopia, 2003.• Professional background: Assistant Lecturer at the Jimma University College of Agriculture.
25. Jedidah Nyambura WANDUTU � [email protected]
• Born in Kinangop, Kenya on February 2, 1976.• Obtained a Bachelor of Science in Food Science and Postharvest Technology at the Jomo
Kenyatta University of Agriculture and Technology, 1999.• Professional background: Research assistant at the Jomo Kenyatta University of Agriculture
and Technology
26. WANG Yi � [email protected]
• Born in Lianyunyang, China on November 12, 1980.• Obtained a Bachelor of Science in Biology at the Chongqing Normal University, 2003.• Professional background: /
27. XIAO Xiangnv � [email protected]
• Born in Changsha, China on March 26, 1984.• Obtained a Bachelor of Science in Biotechnology at the Beijing Forestry University, China, 2005.• Professional background: /
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STUDENTS ACADEMIC YEAR 2006-2007
ADVANCED STUDIES IN MASTEROF SCIENCE IN FOOD TECHNOLOGY
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ADVANCED STUDIES IN MASTER OF SCIENCE IN FOOD TECHNOLOGY
1. Ria Dhian ANGGRENI � [email protected]
• Born in Jakarta, Indonesia on March 22, 1982.• Obtained a Bachelor of Science in Food Technology at the Universitas Pelita Harapan,
Indonesia, in 2004.• Professional background: Sales Supervisor at the Division of Nestlé products of Dwi Tunggal
Citra Aryaguna, PT.
2. Justice ASOMANING � [email protected]
• Born in Accra, Ghana on October 17, 1979.• Obtained a Bachelor of Food Science and Nutrition at the University of Ghana, Ghana, in 2004.• Professional background: Teaching assistant at the Department of Food Science and Nutrition
of the University of Ghana.
3. Diego Efraín CALDERON LINDAO � [email protected]
• Born in Riobamba, Ecuador on July 5, 1976.• Obtained a degree of Chemical Engineer at La Escuela Politécnica Nacional de Quito,
Ecuador, in 2004.• Professional background: Research assistant at the International Centre of Investigation
DECAB (Department of Food Science and Biotechnology).
4. CHAU TRAN Diem Ai � [email protected]
• Born in Long An, Vietnam on November 3, 1979.• Obtained a Bachelor of Science in Food and Chemical Engineering at the Vietnam National
University, Vietnam, in 2002.• Professional background: Researcher at the Department of Food Technology of the College
of Agriculture, Cantho University.
5. Shadrack Mubanga CHISENGA � [email protected]
• Born in Samfya, Zambia on November 23, 1973.• Obtained a Bachelor of Food Science and Technology at the University of Zambia, Zambia, in 2003.• Professional background: Senior technician at the Department of Food Science and Technology
of the University of Zambia.
6. Demewez Moges HAILE � [email protected]
• Born in Gondar, Ethiopia on May 9, 1977.• Obtained a Bachelor of Science in Horticulture at the Jimma University, College of Agriculture,
Ethiopia, in 2003.• Professional background: Instructor and agricultural researcher at the Department of Horticulture
and Plant Sciences of the Jimma University, College of Agriculture.
7. Aberham HAILU FEYISSA � [email protected]
• Born in North Shawa, Ethiopia on November 17, 1980.• Obtained a Bachelor of Science in Chemical Engineering at the Bahir Dar University, Ethiopia,
in 2003.• Professional background: Assistant lecturer at the Faculty of Engineering of the Bahir Dar University.
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8. KHUONG MANH Thang � [email protected]
• Born in Hatay, Vietnam on August 19, 1979.• Obtained a Bachelor of Science in Preservation and Processing of Agricultural Products at the
Hanoi Agricultural University N°1, Vietnam, in 2001.• Professional background: Researcher for the Agrarian Systems Department at the Vietnam
Agricultural Science Institute.
9. Alice Ngima KINYUNGU � [email protected]
• Born in Nyeri, Kenya on September 8, 1977.• Obtained a Bachelor of Science in Food Science and Postharvest Technology at the Jomo
Kenyatta University of Agriculture & Technology, Kenya, in 1999.• Professional background: Teaching and Research Assistant at the Jomo Kenyatta University
of Agriculture and Technology.
10. Ivan LULE � [email protected]
• Born in Mengo, Uganda on September 16, 1979.• Obtained a Bachelor of Science in Chemical and Process Engineering at the University of
Dar-Es-Salaam, Tanzania, in 2003.• Professional background: Teaching and Research Assistant at the Kyambogo University, currently
working at the Uganda National Council for Science and Technology.
11. Mariam MTUNGUYA � [email protected]
• Born in Dar-Es- Salaam, Tanzania on March 16, 1976.• Obtained a Bachelor of Science in Food Science and Technology at the Sokoine University
of Agriculture, Tanzania, in 2001.• Professional background: Agricultural tutor at the Ministry of Agriculture and Food Security.
12. Ivan Muzira MUKISA � [email protected]
• Born in Entebbe, Uganda on November 28, 1977.• Obtained a Bachelor of Science in Food Science and Technology at the Makerere University,
Uganda, in 2002.• Professional background: Teaching assistant at Makerere University.
13. Zin War MYINT � [email protected]
• Born in Mandalay, Myanmar on December 31, 1975.• Obtained a Bachelor of Agricultural Science at the Yezin Agricultural University, Myanmar, in 2000.• Professional background: Deputy assistance supervisor at the Ministry of Agriculture &
Irrigation (MOAI).
14. Susan Wangui NDIRANGU � [email protected]
• Born in Nairobi, Kenya on June 22, 1981.• Obtained a Bachelor of Science in Food Science and Postharvest Technology at the Jomo
Kenyatta University of Agriculture and Technology, Kenya, in 2004.• Professional background: Research assistant at Jomo Kenyatta University.
ADVANCED STUDIES IN MASTER OF SCIENCE IN FOOD TECHNOLOGY
11
ADVANCED STUDIES IN MASTER OF SCIENCE IN FOOD TECHNOLOGY
15. Emmanuel NJUMBE EDIAGE � [email protected]
• Born in Kumba, Cameroon on April 2, 1981.• Obtained a Bachelor of Biochemistry at the University of Buea, Cameroon, in 2002.• Professional background: Lecturer at the St. Francis College Kumba.
16. Bangun Prajanto NUSANTORO � [email protected]
• Born in Yogyakarta, Indonesia on September 3, 1976.• Obtained a Bachelor of Science in Agricultural Product Processing at the Gadjah Mada
University, Indonesia, in 1998.• Professional background: Researcher at the Gadjah Mada University.
17. Priscilla Ifeoma OFFOH � [email protected]
• Born in Enugu, Nigeria on May 31, 1976.• Obtained a Bachelor of Chemical Engineering at the Enugu State University of Science and
Technology, Nigeria, in 2000.• Professional background: Teacher/Researcher at the Enugu State University of Science
and Technology, Nigeria
18. Stephen OTCHERE � [email protected]
• Born in Bepoase, Ghana on December 30, 1971.• Obtained a Bachelor of Science in Agriculture at the Kwame Nkrumah University of Science
and Technology (KNUST), Ghana, in 2002.• Professional background: /
19. Sanne ROM � [email protected]
• Born in Leuven, Belgium on December 30, 1983.• Obtained the degree of Industrial Engineer/Master in Chemistry at Groep T, Belgium, in 2005.• Professional background: /
20. Edward SUYATA � [email protected]
• Born in Jakarta, Indonesia on April 3, 1981.• Obtained a Bachelor of Science in Food Technology at the Universitas Pelita Harapan,
Indonesia, in 2003.• Professional background: Sales executive at Glochem Katri Putera.
21. Elke VANNESTE � [email protected]
• Born in Brugge, Belgium on April 13, 1983.• Obtained a licentiate diploma in Biomedical Science at the K.U.Leuven, Belgium, in 2005.• Professional background: /
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Gifty ABERA GELETA (Ethiopia)
Thesis: Level of fertilization of green beans (Phaseolus vulgaris L.) and its effect on storage
Promoter: Prof. Maurice De Proft
DO Thi Ngoc Thy (Vietnam)
Thesis: Isolation and purification of pear (Pyrus CommunisL. cv. Conference) mitochondria for proteome analysis
Promoter: Prof. Bart Nicolaï
Eugénie DOUNGLA NGOUEMAZONG (Cameroon)
Thesis: Enzymatic modification of the functional properties ofcarrot cell wall components and its influence on the textureof processed carrots
Promoter: Prof. Marc Hendrickx
Yande KAPINDA WITOLA NGAO (Zambia)
Thesis: Description and evaluation of the Belgian endive chain
Promoter: Prof. Maurice De Proft
Brenette Candiao KHAYAD (Philippines)
Thesis: Description and evaluation of the Belgian lettuce chain
Promoter: Prof. Maurice De Proft
Maria Nila LUBI ALBAN (Philippines)
Thesis: The effect of pre-processing on the thermal texturedegradation of carrots during thermal processing
Promoter: Prof. Marc Hendrickx
Bienvenue LUTUMBA BUKASSA (Congo)
Thesis: Spatial and temporal variation of soluble solids con-tent (SSC) in pear fruit Pyrus communis L. cv Conferenceduring storage
Prromoter: Prof. Bart Nicolaï
Vincent NYAU (Zambia)
Thesis: Use of Imazalil, Pyrimethanil and Thiabendazole tocontrol post harvest fungal diseases on pineapple fruit
Promoter: Prof. Jozef Coosemans
Prakash OLI (Nepal)
Thesis: Genetical variability and post-translational modifica-tions of three xylanase-inhibiting proteins present in wheatgrain
Promoter: Prof. Christophe Courtin
Mauricio Andrés RACINES OLIVA (Ecuador)
Thesis: Transport of Bromeliad liners
Promoter: Prof. Maurice De Proft
Achille Bertin SIMO SINDJOUN (Cameroon)
Thesis: Efficacy of new developed post harvest fungicideson stored grains (Barley)
Promoter: Prof. Jozef Coosemans
THONG THI Anh Ngoc (Vietnam)
Thesis: Bacterial colonization of shell egg interior: role ofbacterial lysozyme inhibitor
Promoter: Prof. Chris Michiels
TRAN THI Dinh (Vietnam)
Thesis: Assessment of chlorophyll fluorescence baseddynamic controlled atmosphere storage for 'Greenstar'apples
Promoter: Prof. Bart Nicolaï
WANG Yan (China)
Thesis: High throughput enzymatic assays for ascorbic aciddetermination in food samples
Promoter: Prof. Jeroen Lammertyn
Ronald Frederic YUDHAKUSUMA (Indonesia)
Thesis: Validation of Tomato Quality Models for ImprovedChain Management
Promoter: Prof. Bart Nicolaï
XU Yue (China)
Thesis: Evaluation of micro-mechanical properties and bio-chemical changes of carrot tissues during thermal processing
Promoters: Prof. Marc Hendrickx & Prof. Bart Nicolaï
Option 'POSTHARVEST AND FOOD PRESERVATION ENGINEERING'
GRADUATION 2005-2006
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CAO Thu Lê (Vietnam)
Thesis: Effect of homogenisation and emulsifier addition onthe physical properties of fresh and recombined dairy cream
Promoter: Prof. Paul Van der Meeren
Greenfield Mufor CHE (Cameroon)
Thesis: Crystallization behaviour of milk fat in bulk and emulsion
Promoters: Prof. Koen Dewettinck & Dr. Imogen Foubert
DAI Zifei (China)
Thesis: Modelling of non-isothermal fat crystallization
Promoters: Prof. Koen Dewettinck & Dr. Imogen Foubert
Nyamjargal GOMBO (Mongolia)
Thesis: Separation and phase behaviour of acylglycerols
Promoter: Prof. Koen Dewettinck & Dr. Imogen Foubert
Abdulsudi Zacharia ISSA (Tanzania)
Thesis: Nutritional and technological properties of milk frommicro-algae supplemented dairy cattle
Promoters: Dr. Veerle Fievez & Prof. Koen Dewettinck
LE Trung Thien (Vietnam)
Thesis: The application of flow cytometry in the study on theeffect of process treatments on the microbial viability
Promoter: Prof. Paul Van Assche
Yusufu LUBEGA (Uganda)
Thesis: Calcium fortification of soybean milk: effect of thick-eners on physical stability
Promoter: Prof. Paul Van der Meeren
LI Bo (China)
Thesis: Validation of a predictive model for growth ofPenicilium expensum on apples
Promoters: Prof. Frank De Vlieghere & Prof. Bruno DeMeulenaer
Ivan LUKYAMUZI (Uganda)
Thesis: Optimization of enrichment procedures for detectionof food-borne pathogens
Promoter: Prof. Mieke Uyttendaele
Mpok MAKIA MPOK (Cameroon)
Thesis: Species specific detection for the authentication offood
Promoter: Prof. Koen Dewettinck
Godlove Ayiseh NGWA (Cameroon)
Thesis: The influence of protein oxidation on the detectabili-ty of peanut proteins with ELISA
Promoter: Prof. Bruno De Meulenaer
Ruby Raquel ORMEÑO PONCE DE LEON (Peru)
Thesis: Taste profiling of tomatoes with infrared spec-troscopy
Promoters: Prof. Jeroen Lammertyn & Prof. Bruno DeMeulenaer
David OSEI-NIMOH (Ghana)
Thesis: Effect of bicarbonate salts and phenolic compoundson growth and aflatoxin B1 production of aspergillus flavusand A. parasiticus on maize
Promoters: Prof. Frank De Vlieghere & Prof. Bruno DeMeulenaer
Wim VANMEENEN (Belgium)
Thesis: Acrylamide formation in model systems
Promoter: Prof. Bruno De Meulenaer
Jeyachchandran VISVALINGAM (Sri Lanka)
Thesis: Evaluation of decontamination techniques toimprove microbial quality of fresh vegetables
Promoter: Prof. Frank Devlieghere
ZHU Wuxin (China)
Thesis: Interactions between starch granules and dissolvedsalts
Promoter: Prof. Paul Van der Meeren
Option 'FOOD SCIENCE AND TECHNOLOGY'
GRADUATION 2005-2006
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During the academic year 2005-2006, VLIR has evaluatedall teaching programmes in the field of Applied BiologicalSciences offered in Flanders. In this context, also the IUP-FOOD programme was evaluated.
As a first step in this VLIR initiated evaluation, a IUPFOODSelf Evaluation Report was submitted in December 2005.The Self Evaluation Report is a detailed reflection on the pro-gramme by the organizers including chapters on: (i)Objectives, (ii) Curriculum, (iii) Deployment of Staff, (iv)Facilities and Provisions, (v) Internal Quality Assurance and(vi) Results. To prepare this report, a specific IUPFOOD vis-itation working group was installed at the IUPFOOD level,including the programme coordinators, representatives ofthe teaching staff, representatives of the assisting teachingstaff, a IUPFOOD alumnus, a IUPFOOD student, a repre-sentative of the technical personnel and the IUPFOOD sup-porting staff (scientific and administrative support). Duringthe process of developing the Self Evaluation Report, theIUPFOOD visitation working group received co-operationand input from all stakeholders: teaching staff, students,alumni and different supporting services both at K.U.Leuvenand UGent. The final documents were prepared by the IUP-FOOD Steering Committee.
As a second step in the evaluation process, on May 5, 2006a Visiting Committee discussed several aspects of IUP-FOOD with the different stakeholders of the IUPFOOD pro-gramme: programme responsibles, teaching staff, studentsand alumni.
The findings of the Visiting Committee on the evaluation,based on the Self Evaluation Report and discussions, of allstudy programmes in the field of Applied Biological Sciencescan be found in the report 'De onderwijsvisitatie Bio-ingenieurswetenschappen' http://www.vlir.be/02thema/03kz/03tweederonde/download/D69.pdf 1
A detailed discussion on the different subjects and facets ofthe IUPFOOD programme can be found on p. 413-435 andwas summarised (subject by subject) by the VisitingCommittee as follows:
The committee assesses the objectives of the master pro-gramme (Subject 1) positively:“The objectives are oriented towards obtaining in depthknowledge and insight in the different aspects of food tech-nology and food safety with an interdisciplinary approach.The objectives are of a high academic level and they arefocussed on developing countries. The requirements of col-leagues and the professional field were taken into accountwhen setting the objectives. The international dimension isreflected in the cooperation with institutions abroad.”
The committee is positive about the curriculum (Subject 2):“The programme reflects adequately the general and scien-tific objectives and requirements of the study programme.The curriculum is well structured and in harmony at both uni-versities. In theory, flexible learning paths are developed.The programme is challenging according to study time
measurements, but doable according to students and staff.The committee shares this conclusion. The course materialprovided is of good quality. The exams and the master the-sis generally reflect the ambitious objectives of the pro-gramme.The university entertains relations with the vocational field;there is a link between the programme and the industry in theform of company visits and guest lectures. In general thereis a variety of classic and non-classic teaching formats,although the committee misses internationally oriented dis-tance learning in the programme because of its declaredaims, the programme attracts many students from develop-ing countries. The inflow is heterogeneous but in line with theprogramme objectives and its vision. IUPFOOD is also in linewith the pre-existing training of incomers. The entrance con-ditions are clearly formulated and the high number of appli-cants generates an opportunity for the study programme toselect scholarship students of high quality and with a highlevel of motivation.”
The assessment of the deployment of staff (Subject 3) ispositive:“The educational quality of the staff is good. The universityorganize instructor training sessions, though few membersseem to attend these. Educational evaluations are taken intoaccount on the occasion of promotion. The research qualityand academic orientation of the staff is good. The staff isinvolved in various research projects related to food technol-ogy and nutrition. The international contacts (institutions,networks) and the food technology industry also contribute tothe programme by making guest speakers and infrastructureavailable. The making of infrastructure available abroad con-tributes to development cooperation.The number of personnel is good. The staff is also veryyoung. The uncertainty about the future number of students,when the programme becomes an initial master after bache-lor, is a recommended agenda item for budgetary meetings.”
The committee is positive about the facilities and provi-sions (Subject 4):“The size and quality of the lecture rooms and rooms for labsand other practical activities are good. The equipment iswell-adapted. The student support and guidance is good.Most of the students come from abroad, so the intake guid-ance is considered of great importance. There are adequatecentral services, and there is an intense interaction within theFaculties between staff and students. Some courses lackindividual feedback on assignments.”
The committee is positive about the internal quality assur-ances (Subject 5):“The formal and the low threshold informal quality assurancesystems are good, as they keep a 'finger on the pulse' of theprogramme. After the respective evaluations, a follow-uptakes place in the Interuniversity Educational Committee.The follow-up of the recommendations of the previous VLIR-UDC visiting committee has been good. In response to theseevaluations, IUPFOOD made several adaptations.Questionnaires on programme changes and congresses
IUPFOOD programme evaluated by VLIR
1 Tables with scores (on the different subjects and facets for the different (English) Master programmes are summarized on p.78-87.
15
ensure interaction with alumni. The contact with the profes-sional field - mainly regarding projects - should be morestructured and focused on an involvement with respect ofcurriculum revisions and education evaluations.”The committee renders a positive judgment on the resultsof the study programme(Subject 6):“The GAS and GGS Food Technology deliver highly aca-demic food technologists who are mainly deployed inresearch and education. A large number of graduates startperforming research at a university in a developing country.The quality of the master thesis is good. Graduates are sat-isfied with the study programme. Most former students orig-inate from developing countries. The success rates are goodfor the two years. Universities or employers in the homecountry guarantee that they will take the students back whenthey return. For 96% of the students, the average study timeis as estimated.”
In general, the IUPFOOD programme has received very pos-itive comments on the different aspects being evaluated. A strong support for the ongoing changes on implementingthe BaMa programme (see below) has been received andsome suggestions for minor changes have been made. Thereport of the Visiting Committee convinces us of the needand quality of the IUPFOOD programme.We would like to thank all stakeholders -students, alumni,teaching and supporting staff- for their input in the pro-gramme and their input as a basis for this evaluation.
Prof. Marc Hendrickx, Prof. Koen Dewettinck, Dr. ChantalSmout & ir. Katleen Anthierens
In June 1999, 31 European ministers signed the Bolognadeclaration. For Flanders, the structural decree (BaMa-decree) was signed on April 4, 2003 and forms the basis forthe implementation of the declaration. This is without anydoubt the most drastic educational development of the pastcentury. However, when the proposal of the current IUP-FOOD programme was submitted (after the ICP/ITPEvaluation 2000-2001), these coming developments hadalready been taken into account. As a consequence, theactual programme requires only minor changes to fit into theBaMa structure. The implementation is foreseen for the academic year 2007-2008.
When discussing the conceptual approaches of the IUPFOOD BaMa implementation within the EducationalCommittee, it was concluded that for the first year of the MSc programme no structural changes are needed.
For the second year of the MSc programme the most impor-tant change is that the credit points of the master thesis willbe increased from 20 to 30 credits, making available moretime for the master thesis. Because travelling between bothcampuses remains an issue of concern, the programme willbe designed in such way that a full study programme can bebuilt at each campus. However, the attendance of courses atthe other campus is encouraged, but will be a responsibilityand decision to be taken by each student individually. Otherminor changes to the programme are: (i) for some coursesthe credit points were increased/decreased with 1 credit(based on contact hours and study load as experienced bythe students) and (ii) the title of several courses was slightlychanged to better indicate the content of the course.
The IUPFOOD programme after BaMa implementation (fromacademic year 2007-2008 on) is listed in Table 1.
IUPFOOD curriculum reform in the contextof BaMa implementation
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TABLE 1IUPFOOD PROGRAMME STRUCTURE FROM 2007-2008 ON
FIRST YEARFIRST YEAR
SUBJECTS Theory(sem.h.)
PracticesExercises(sem.h.)
Credits
In depth education in “Food Science”Biochemistry and physiology of perishable crops 2 2 1 4Food chemistry and analysis 1 2 4 7Food marketing and consumer behaviour 1 2 1 4Food microbiology and analysis 1 2 4 7Nutrition and dietetics 2 2 - 4
In depth education in “Engineering and Food Engineering”Applied statistics 1 1 3 5Engineering properties and principles of food machinery 2 3 2 7Food processing 1 3 3 7Thermal processing of foods 2 3 3 8Transport phenomena and engineering kinetics 2 3 2 7
SECOND YEAR
SUBJECTS Theory(sem.h.)
PracticesExercises(sem.h.)
Credits
Specialisation in “Postharvest and Food Preservation Engineering”Design and management of storage and distribution structures 2 2 1 5Low temperature processing of foods 2 2 2 5Mathematical planning and advanced statistics 2 2 1 4
Postharvest courses (one out of):• Food packaging and transportation 2 2 - 4• HACCP-concepts and quality assurance: workshop 2 - 2 4• Postharvest pest management and disease control 2 2 - 4
Specialisation in “Food Science and Technology”Food Colloids 1 2 2 5Functional foods 1 2 1 5Statistical topics in food technology 1 2 1 4
Product technology courses (one out of):• Technology of fishery products 1 1 3 4• Meat and meat products 1 1 3 4• Milk and dairy technology 1 2 2 4• Plant based food products and ingredients 1 2 2 4
Optional coursesCereal science and technology 2 2 1 4Food fermentations 1 2 1 4Food regulation: workshop 1 - 3 4Food toxicology 1 2 1 4Fruit and vegetable technology 2 2 1 4Workshop food technology 1,2 - 3 4
Thesis research 30
1 = at UGent 2 = at K.U.Leuvensem.h. = semester hours (i.e. 1 hour per week during 13 weeks)
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UGENT RESEARCH GROUP LANUPROLaboratory for Animal Nutrition and Animal Product Quality
Department of Animal Production
Faculty of Bioscience EngineeringProefhoevestraat 10, 9090 Melle, Belgium
www.lanupro.ugent.be
Staff
Academic and research staff leaders: Prof. StefaanDe Smet, Dr. Veerle Fievez, Dr. Noël Dierick
Scientific and technical staff members: approximately 25
Research activities
The objective of our laboratory is to perform high qualityresearch in the field of animal nutrition, animal production,and animal product quality to improve our insight in factorsdetermining animal production efficiency and intrinsic qualityof foods of animal origin. The focus is on three interrelatedresearch areas, 1/ ruminant nutrition and microbial digestion,2/ monogastric nutrition and digestive physiology, 3/ animalproducts and animal production. Research at LANUPRO hasalways had a strong (bio)chemical orientation, and is facili-tated by the availability of in vivo and in vitro systems fordigestive physiology research, and a meat laboratory. Thelaboratory is well equipped with several apparatus for feedanalysis and for biochemical analyses on animal products(GC, GC-GC, GC-MS, TLC, HPLC, electrophoresis, spec-trophotometry, texture analyser, sensorial meat qualitymeasurements). Here some research topics that are relevantto the IUPFOOD programme are briefly described.
Fatty acid metabolism and fatty acid composition of milkand meat
Fatty acids and their metabolism are a keynote in the currentresearch. Both in vitro and in vivo studies are performed tostudy fatty acid metabolism in ruminants and monogastrics,and the resultant effect on the fatty acid composition of milkand meat. Fatty acid composition of animal products is ofimportance to human health. Studies are undertaken to opti-mise animal feeding strategies in order to improve the fattyacid composition of animal products in line with current nutri-tional guidelines. One example is a nearly finished PhDstudy that looked at the effects of botanical diversity of pas-tures and forages on rumen metabolism and fatty acid com-position of milk and meat. It was found that the content ofpolyunsaturated fatty acids and conjugated linoleic acid (anovel fatty acid with supposed beneficial activities on humanhealth) was highest in animals fed more botanical diversegrass and forages.
Feed additives to improve gut health
Using pigs as a model formonogastric animals, differentfeedstuffs and feed additivesare investigated for theireffects on the host (fore-gut)and microbial (hindgut) diges-tion processes. Both in vitroand in vivo models are imple-mented in the laboratory.Actual topics are the applica-tion and mode of action of dif-
ferent enzymes (non-starch polysaccharidases, lipases, pro-teases), and the effect of antimicrobial botanicals on pigletdigestive physiology. Predigesting feedstuffs with proteasesto make bioactive peptides has been found to result inimproved gut health in piglets. The absorption and antimi-crobial activities of different botanicals (e.g. carvacrol, thy-mol, cinnamaldehyde) is also investigated. Although the pri-mary objective is animal production oriented, the models andthe outcomes may be relevant to human nutrition as well.
Meat quality
The effects of various genetic,nutritional and environmentalfactors on meat quality charac-teristics have been investigatedin the past. Sensory and techno-logical quality traits that are con-sidered are mainly colour, waterholding capacity, texture etc.Research is now focusingstrongly on the health value ofmeat and meat products, e.g.the fatty acid composition as
mentioned above, and oxidative stability. Several projectsare running on the dietary addition and the post mortemapplication of various antioxidants on lipid, colour and pro-tein oxidation in meat and meat products. The focus is onendogenous factors affecting the quality of the fresh meat forconsumption or further processing.
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The prevalence and the persistence of B. cereus in REPFED(Refrigerated Processed Foods of Extended Durability)cooked vacuum packed potato puree from one particularproduction unit was followed. At the same time, the ability ofB. cereus isolates to survive and grow in this food productwas evaluated. Potato puree was analyzed for B. cereuscontamination along the production line and during the prod-uct shelf-life. Isolated B. cereus strains were tested for theirpsychrotrophic character and the ability to produce entero-toxins. B. cereus contamination during four subsequent pro-ductions was in the range of 2.3-4.0 log CFU g-1.Productions five and six were significantly less contaminatedwith B. cereus ( 1 log CFU g-1). All B. cereus isolates fromthe first four productions were able to grow at 7 and 10 °C,whereas the majority of the isolates from productions fiveand six did not. No B. cereus isolates grew at 4 °C. RAPDfingerprinting showed that the most of B. cereus contamina-tion originated from one source. In total 30.4% of isolatesexpressed enterotoxic character. In the following step theinvestigations of growth and competition between foodbornepathogen B. cereus and food spoilage bacterium B. circulansin both BHI and Ready-To-Eat potato puree was pursued. Inaddition, antimicrobial potential of supplemented nisin andcarvacrol was evaluated against inoculated B. cereus and B.circulans strains. The accomplished growth inhibition wasobserved for both B. cereus and B. circulans, where B. cir-culans strains were more sensitive.Of toxins of B. cereus,only cereulide is known to act as a sensu stricto intoxicativecompound. Therefore, its detection directly in food is ofutmost importance. The qualitative and quantitative applica-tion of a computer assisted sperm analyzer (CASA) fordetection and quantification of cereulide was described. Theplot of the decrease in the percentage of boar semen pro-gressive motility (PMOT%) in function of time and the visualinspection of curves provided a qualitative comparisonbetween different samples (curve slope corresponds to theamount of cereulide in the sample). If the change of PMOT%over a time required for achieving PMOT% drop to 10%(_PMOT%/___ is plotted against the standard curve(obtained with known concentrations of valinomycin)), asemi-quantitative estimation of the amount of cereulide in thesample is obtained. Using CASA no cereulide was found inaerated samples and in samples incubated at 12 °C. Theamount of cereulide produced depended on the agar medi-um used, type of B. cereus strain and the amount of oxygenpresent in the atmosphere. Cereulide production was inves-tigated in potato puree and pasta (penne type), which wereinoculated with cereulide producing B. cereus 5964a and B.cereus NS117. Static incubation at 28 °C proved these twofoods to be better substrates for higher cereulide production(4080 ng g-1 in puree and 3200 ng g-1 in penne were pro-duced by B. cereus 5964a during 48 h of incubation) in com-parison to boiled rice (2000 ng g-1). This difference occurreddespite the fact that B. cereus counts of more than 108 CFUg-1 were found in all three products. Aeration of cultures had
a negative impact on cereulide production causing evenmore than tenfold lower concentrations than in some stati-cally incubated samples. Cereulide production remainedundetectable in shaken milk, while reaching 1140 ng ml-1 instatically incubated milk. At 12 and 22 °C presence of back-ground flora was also a determinative factor. A total B.cereus count of more than 106 CFU ml-1 not necessarilyresulted in uniform cereulide production, yield of cereulidebeing also dependent on the B. cereus strain involved. Thepresent study confirms that number of factors play a crucialrole in determination of extent to which, if at all, cereulide willbe produced. Evidence was further given that none of includ-ed bacterial toxons, mycotoxins; food preservatives andchemical contaminants (dioxin, acrylamide) interfered withCASA. Fourteen different foods inoculated with cereulideproducing B. cereus, showed distinct cereulide production inseven samples (although B. cereus growth to counts higherthan 8 log CFU g-1 was noted in 11 samples), in amountsclose to those reported in foodborne outbreaks. Test evalua-tion in 33 samples suspected to hold cereulide showed actu-al cereulide presence in ten samples and no interference offood matrix with the assay. S. aureus enterotoxins are thecause of one of the most frequent acute foodborne intoxica-tions and the intoxicative dose is very low (could be as lowas 0.05 ng per g of food). Therefore, a real-time immunoquantitative PCR (iqPCR) method for detection of S. aureusenterotoxin B (SEB) was developed and evaluated both inlaboratory cultures and foods. The assay consists ofimmunocapture of SEB and real-time PCR amplification ofthe DNA probe linked to the detection antibody. IqPCR wascompared to an in-house ELISA using the same couple ofcapture-detection antibodies and to commercial kits. IqPCRmeasurements were ca. 1000 times more sensitive (10 pgml-1) than the in-house ELISA and had a dynamic range of10 pg ml-1 to 30000 pg ml-1. IqPCR was able to detect SEBproduction in all different foods tested and anti-SEB antibod-ies showed no cross reactivity with food compounds andother S. aureus enterotoxins. iqPCR revealed onset of SEBproduction already after 4 hours of incubation at 22, 37 and42 °C corresponding to the first half of the exponentialgrowth phase. Total amounts of SEB produced were for bothstrains higher at 42 °C than at 37 °C. Final amounts of SEBproduced were strain dependent. At the end final considera-tions and conclusions of the preformed research togetherwith new perspectives for the follow-up are discussed.
UGent, July 6, 2006
ANDREJA RAJKOVICPromoters: Prof. Johan Debevere
Prof. Mieke Uyttendaele
SUMMARY PhD
Biological and immuno-molecular methods for monitoring of Bacillus cereus emetic toxin and Staphylococcus aureus enteroxin
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The overall objective of the research was to assess preser-vation techniques for corn including methods based on theaddition of bicarbonates and phenolic compounds and theapplication of modified atmospheres. In light of the emer-gence of 'Predictive Mycology', the study also had the goalof developing validated predictive models to describe thegrowth of the most important fungal contaminators in cornand to assess their ability to model the trends observed inthe preservation studies. The research started by first fullycharacterizing the water relations of the growth substrate -yellow dent corn - via the development and modelling of itssorption isotherms. Of these, the GAB model was appliedthroughout the study to ensure the reproducible adjustmentof the water activity (aw) of the growth substrate in furtherexperiments. The study then focused on the development ofvalidated predictive models to describe the growth ofAspergillus and Fusarium isolates of greatest importance tocorn. Variability of growth by assessing the lag phase dura-tions and colony growth rates of single spores of A. flavusand F. verticillioides was then evaluated. The relationshipbetween fumonisin production and growth of F. verticillioidesand F. proliferatum was then investigated. Importantly, evi-dence of temperature stress in stimulating fumonisin B1 pro-duction was observed as at most aw values the optimumtemperature for growth did not coincide with that for fumon-isin B1 production. The research then focused on the evalu-ation of preservation techniques. The use of modified atmos-
pheres initially containing high levels of CO2 was found tohave a large inhibitory effect on growth and fumonisin B1production by the Fusarium isolates. Models were developedthat adequately described the interaction observed betweenthe CO2 and aw on the growth of the Fusarium isolates.Although the initial headspace O2 level did not affect the rateof growth of the fungi, it had a large impact on fumonisin B1production, with a shift in the optimum headspace level to10% being noted when the aw of the corn was lowered.Comparing the application of bicarbonate salts and phenoliccompounds, bicarbonate salts and in particular ammoniumbicarbonate proved to have the greatest potential for use.Ammonium bicarbonate was the only chemical tested thatcould completely inhibit both growth and mycotoxin produc-tion (fumonisin B1 and aflatoxin B1) at levels that were stillsensorially acceptable. The phenolic compounds only signif-icantly reduced aflatoxin B1 and fumonisin B1 production butdid not affect growth.
UGent, September 27, 2006
SIMBARASHE SAMAPUNDOPromoters: Prof. Frank Devlieghere
Prof. Bruno De Meulenaer
SUMMARY PhD
Post-harvest preservation strategies for the prevention of fungal growth and mycotoxin production in corn
This thesis is primarily concerned with the development ofaccurate, simplified and validated contact force models forthe discrete element modelling (DEM) of fruit bulk handlingsystems. The DEM is essentially a numerical technique tomodel a system of particles interacting with one another andwith the system boundaries through collisions. The specificarea of application envisaged is in postharvest agriculture,where DEM could be used in simulation of many unit opera-tions with bulk fruit, such as harvesting, transportation, sort-ing, storage and processing. Such simulations would providecrucial information to aid equipment and process designs tooptimize the systems or to limit physical damage to produceduring machine handling, for instance. In a DEM model, thematerial behaviour at collision is captured by a contact forcemodel relating the local deformation in the contact region to
the contact force. Contact force models represent one of thecrucial elements of a DEM model. They have a direct bear-ing on the accuracy with which the material behaviour can becaptured by the model. In carrying out the main objective ofthis project, theoretical, experimental as well as numericalapproaches were used in order to, among other things, iden-tify, derive, validate and simplify the relevant contact modelsproposed.
K.U.Leuven, December 18, 2006
EDWARD DINTWAPromoter: Prof. Herman Ramon
SUMMARY PhD
Development of Accurate Contact Force Models for Use with Discrete Element Method (DEM) Modelling of Bulk Fruit Handling Processes
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As mankind is passing time in enclosures (offices, meetingrooms, hospitals, vehicles, passenger airplanes, ships,….)and also in agricultural and industrial applications (livestockhouses, incubation process, baking and malting process-es,…) it has been more and more mandatory to improve andcontrol indoor environments in the described enclosures inorder to guarantee comfort, health and product quality withthe minimum use of energy. However fulfilling the task of pro-viding these requirements remains a great challengebecause in all these ventilated structures there is an imper-fectly mixed 3D fluid. This means that there are 3D spatialgradients and time variations of micro-environmental vari-ables. In this doctoral thesis this issue is addressed. Therebythe overall goal is to gain more insight in the behaviour ofmicro-environment within the imperfectly mixed fluid in aventilated space. A well known parameter that is used forlong in the literature and in engineering of climate control andanalysis is 'the local mean age of air'. This parameter isdefined as the time that incoming air particles need on aver-age to reach a specific point within a ventilated room. TheData Based Mechanistic (DBM) model approach which isbased on the Well Mixed Zone concept, has a physicallymeaningful parameter called the local mean fresh air flowconcentration, _ [m3/s.m3]. This parameter shows the num-ber of fresh air changes a WMZ receives per second. Byusing analytical analyses and experimental data, it isclaimed in literature that this _ parameter is an inverse of thelocal mean age of air. A first problem however is that the sys-tem excitation which is introduced by the inlet conditions dur-ing dynamic experiments was not always sufficient enoughto supply the necessary informative 3D dynamic data.Another problem is that it is impossible to measure accu-rately in experiments at finely spaced sensor locations theenergy and mass transfer through 3D well mixed zones withtime varying shapes, dimensions and positions inside a ven-tilated room. The first objective of this thesis is to gain insightinto this relation between the local mean age of air and the _parameter. In previous researches characterization of thebehaviour of shapes and volumes of well mixed zones werenot studied sufficiently. Therefore the second objective is to
analyse the behaviour of these 3D well mixed temperaturezones with respect to shape and volume inside a transientventilation system. The third objective is to combine a com-plex and a low order modelling approach in order to supple-ment each other so that climate controller development canbe integrated into the design of systems. In order to fulfil thefirst two objectives and to cope with the limitation of experi-ments in supplying the required informative data, dynamicmass and heat transfer numerical simulations were per-formed. The conclusion of the research shows that theinverse relation between the _ parameter and the local meanage of air is justified by an average deviation of 6 % for thestudied 36 monitoring positions. It was also possible by usingthe numerically simulated data to quantify the volumes,shapes and thermal interaction between neighbouring wellmixed temperature zones. Moreover it is shown that theshapes and volumes of the transient well mixed zones are afunction of position and acceptable temperature difference,i.e., process dependency. It was shown that to define a wellmixed zone in an accurate way, beside an acceptable gradi-ent as used by others, also the value of the considered vari-able (e.g. temperature) in a specific monitoring position mustbe taken into account. It was also highlighted that the resultsof the analysis have a positive impact in room partition pro-cedures which is crucial in zonal modeling practices. Finallya methodology of using the results of numerical simulationsin combination with low order data based models for tem-perature controller design purposes was developed. Thismight have important practical implications when experimen-tal data are scarce or not available at all.
K.U.Leuven, December 19, 2006
TADIWOS ZERIHUN DESTAPromoters: Prof. Daniel Berckmans
Prof. Martine Baelmans
SUMMARY PhD
Insight in 3D imperfectly mixed fluidsusing data based mechanistic (DBM) model
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A bright sunny day delivered the scenery for this year's IUP-FOOD social activity. Most students had no notion of whatthe occasion would be until everybody saw the logo of thebowling café. Small bowling groups were made and both stu-dents and staff participated in the game. It was a nice timefor all and there were several amusing incidents: Some weretrying to throw balls heavier than they could carry, while oth-ers tried to hit the cones with their feet. A lot of studentsseemed to play very well. Among the players even real bowl-
ing talents arised like first year student Demmelash Demeliewho obtained the best score of the day. After bowling, every-body could enjoy - for many students for the first time - thedelicious taste of a real Belgian waffle or pancake.In short, the social activity did not miss its goal: students andstaff members got the chance to know one another in a “dif-ferent way”. It turned out to be an enjoyable day for all!
Anteneh Getachew - First year student IUPFOOD
SOCIAL ACTIVITIESSOCIAL ACTIVITY IUPFOOD - NOVEMBER 29, 2006
On Friday December 8, 2006 the fourth edition of the VLIRICP Get Together Day took place. After having been suc-cessfully organized by UGent, UA and VUB the previousyears, K.U.Leuven was responsible for this academic year'sprogramme. All participants will, without any doubt, agree:K.U.Leuven fulfilled its task with great success.At 9 o' clock in the morning the VLIR scholars were welcomedwith coffee and tea in the University Halls in Leuven's citycentre. After an introduction to the theme of the VLIR Gettogether day - Town and Gown (City and University) - differ-ent groups were formed. Students were given the possibilityto choose between 6 guided tours through Leuven, eachreflecting a different characteristic of the University City: bodyand soul (sport, leisure, nature and reflection), extra muros:Begijnhof and Arenberg Castle (the past), urbanism in andoutside town (renovation projects), brewery and social hous-
ing, the future and town and gown, past and present (old col-leges of the university). In this way everybody was given thechance to get acquainted with Leuven in a very unique way.After these interesting walks the winners of the VLIR-UOS-contest were announced and the Vice President of Studentaffairs and International Policy of K.U.Leuven, Prof. MartBuekers, shared his views on his interpretation of the VLIRslogan 'Sharing Minds, Changing Lives'. This speech finished- students and university staff - prepared to demonstrate theirsinging talent at the karaoke organized in the universityrestaurant Alma 2. Here, everybody enjoyed an energy-pro-viding meal as well, which was more than welcome andenabled everyone to give their best at the evening party! Allenjoyed the music and dancing as time flew by. Soon at 10pm lights went on and everybody returned home… cherishingsome happy and unforgettable memories.
Student's reflections
“This year the VLIR ICP Get Together day organized byK.U.Leuven was very interesting and the preparation doneespecially to express Leuven's historical sites was very good.Another thing that impressed me was the speech by the VicePresident of Student Affairs and International Policy in which heexplained the philosophy of "Sharing minds, changing lives". Itwas also an event that indicated that the "2006 world musicaward" winners may be singers from K.U.Leuven!”
Demewez Moges Haile - Second year student IUPFOODI
“It was a quite innovative and fun packed day organised byK.U.Leuven and VLIR. During my tour in the social housingneighborhood of Leuven I realized that also developedWestern countries like Belgium still have to do a lot of efforts toimprove the housing quality of its cities like Leuven. Witnessingthe karaoke in groups was not only interesting but also a reve-lation of VLIR's philosophy of sharing; now it was sharing funand changing the moods! I think VLIR never disappoints andK.U.Leuven was creative in a very educative way.”
Ivan Mukisa Muzira - Second year student IUPFOOD
VLIR ICP GET TOGETHER DAY - DECEMBER 8, 2006
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The following graduates have finished their PhD:
� Andreja Rajkovic (graduate of 2002) - 'Biological andimmuno-molecular methods for monitoring of Bacilluscereus emetic toxin and Staphylococcus aureus enterotoxin'
� Edward Dintwa (graduate of 2001) - 'Development ofaccurate contact force models for use with DiscreteElement Method (DEM) Modelling of bulk fruit handlingprocesses'
� Maxime Ndayizeye (graduate of 2002) - 'Functionalanalysis of the Rhizobium etli CNPAF512 OligopeptidePermease Genes and Linked D-2-hydroxyacidDehydrogenase Gene in Free-living growth and duringsymbiosis with Phaseolus Vulgaris'
� Simbarashe Samapundo (graduate of 2001) - 'Post-har-vest preservation strategies for the prevention of fungalgrowth and mycotoxin production in corn'
� Tadiwos Zerihun Desta (graduate of 2000) - 'Insight in3D imperfectly mixed fluids using data based mechanistic(DBM) model'
The following graduates have recently started a PhD:
� Dai Zifei (graduate of 2006) - 'Microencapsulation ofbioactive components' (Ohio State University).
� David Osei-Nimoh (graduate of 2006) - 'Molecular detec-tion and characterization of foodborne bacterialpathogens' (University of Georgia).
� Duncan Ongeng (graduate of 2004) - 'Fate of Salmonellaand E.coli during contamination of vegetables uponmanuring agricultural soils' (Division soil and water man-agement, Department of Land Management andEconomics, K.U.Leuven).
� Eugenie Doungla Ngouémazong (graduate of 2006) -'Effects of processing (thermal and high pressure treat-ments) on the rheological properties of food systems'(Centre for Food and Microbial Technology, Department ofMicrobial and Molecular systems, K.U.Leuven).
� Jeyachchandran Visvalingam (graduate of 2006) -'Using plant essential oil as antibacterial agent in meatand meat products' (University of Manitoba).
� Le Trung Thien (graduate of 2006) - 'Production of a newtype of functional yoghurt by enrichment of bioactive milkfat globule membrane fragments' (Laboratory of FoodTechnology and Engineering, UGent).
� Mamdouh El-Bakry (graduate of 2004) - 'Quality ofprocessed cheese' (University College of Dublin).
� Maria Nila Lubi Alban (graduate of 2006) - 'ActiveControl of Climate-Related Production Processes of MeatProducts with Focus on Product Safety, Constant Qualityand Reduction of Energy Usage' (Division of Monitoring -Modelling - Management of Bioresponses, K.U.Leuven)
� Thomas Adjei Duodu (graduate of 2000) - Research inarea of food product development and functional food(University of Plymouth).
� Tran Thi Dinh (graduate of 2006) - 'Aptamer-based microcantilever array for detection of toxins in food' (Division ofMechatronics, Biostatistics and Sensors (MeBioS),Department of BioSystems, K.U.Leuven).
� Yegermal Tesfaw Atalay (graduate of 2005) - Model-based design of micro fluidic biosensor systems (Divisionof Mechatronics, Biostatistics and Sensors, Department ofBiosystems, K.U.Leuven).
� Zhu Wuxin (graduate of 2006) - Mechanistic investigationtowards physical stabilization of solid-liquid suspensions(Laboratory of Applied Analytical and Physical Chemistry,UGent).
NEWS FLASHES
Publications in international magazines:
International Journal of Food Microbiology
� 'Can phenolic compounds be used for the protec-tion of corn from fungal invasion and mycotoxincontamination during storage?' (David Osei-Nimoh, graduate of 2006).
� 'Interaction of water activity and bicarbonate saltsin the inhibition of growth and mycotoxin produc-tion by Fusarium and Aspergillus species ofimportance to corn.' (David Osei-Nimoh, gradu-ate of 2006).
Births
� Victoria -Daughter of AnnW a m b u iM u n y a k a(graduate of 2005)and Peter N'Ang'aMuchiri; born onApril 5, 2006.
� Marit - Daughter of ir. Katleen Anthierens (scientific responsible IUPFOOD UGent) & EddyDecaesteker; born on July 2, 2006.
� Tran Nhat Dang - Son of Nguyen Thi Huong Thao (second year student IUPFOOD) & Tran Van Khanh, born on February 19, 2007.
Marriages
� Ruby RaquelOrmeño Poncede Léon (gra-duate of 2006) &Bailey Klinger gotmarried onJanuary 6, 2007in Lima (Peru).
New IUPFOOD team member
From September 2006, Ruth Van den Driesschehas taken over the administrative duties of GerdDecaluwe at UGent.
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“To live in Belgium has been a great experience for me, a bigchange in life style, experimenting a new weather, a differentculture, meeting people not only from Belgium but from allover the world. Living in the heart of Europe has opened mymind in many ways, not only in academic matters but main-ly in cultural affairs; it was difficult to imagine that there wassuch an organized country, everything very clean andordered. Also the first thing that called my attention was thebeautiful landscape and ancient castles next to peacefulchannels, really impressive for me, who have never seensomething similar before. About the food, how tasty is it toeat a Belgian waffle with a cup of hot chocolate! Ummm, justfabulous. Thanks to the VLIR UOS scholarship programmefor an opportunity like this!”
Myrian Bellido AspilcuetaFirst Year Student IUPFOOD
“A typical Ugandan lunch consists out of hot foods like sweetpotatoes, cassava, Matoke, posho, beans, beef, vegetables,etc. in real huge amounts. That is what we call real food. Forme, it therefore seemed extremely awkward and inconceiv-able seeing so many Belgians, especially students, snackingaway at Belgian broodjes and a can of soda! My firstencounter with the broodjes, which was more out of curiosi-ty, ended rather miserably because the bread was simply too
hard and the contents rather cold! Almost a year later, I reluc-tantly, and more out of hunger than anything, 'tried out' thebroodjes again after some persuasion by a classmate. Wejust fell in love...I and the broodjes! The broodjes are deli-cious, quite nutritive and have a lot of variety. Just like thehard crust typical of the broodjes, Belgians also tend to havean invisible hard shell around them making them initiallyappear rather reserved or introverted yet they are sincerelywarm, helpful and friendly once you get to know them better.”
Ivan Mukisa MuziraSecond Year Student IUPFOOD
“Now after 6 months of my life in Belgium, it is a bit nostalgicto remember it. It is true that I have complained so manytimes about Belgium, the weather, the language, some timesthe people, the prices, everything...but I think...it is justbecause it is not my home. Anyway, I think, that's the humannature, complain and complain...but the good thing aboutthat is that then you can really appreciate what you love andyou like in life. Now that I am living in Boston, I can appreci-ate much more the weather in Belgium, the food (that I tookfor granted and I miss so much), the people, etc.”
Ruby Raquel Ormeño Ponce de León Graduate of 2006
STUDENT'S REFLECTIONS
KATHOLIEKE UNIVERSITEIT 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] 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
http://www.iupfood.be
VLIR - UOSBolwerksquare 1A, 1050 Brussel, Belgium
Phone: +32-2-289.05.50, Fax: +32-2-514.72.77e-mail: [email protected]
Internet: http://www.vliruos.be
