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INTERUNIVERSITY PROGRAMMEMASTER OF SCIENCE IN FOOD
TECHNOLOGY (IUPFOOD)
NEWSLETTER 2015 - 2016
32
Dear alumni, dear students, dear all,
We are happy to present you the sixteenth IUPFOOD Newsletter. The past academic year (2015-2016), seventy students were enrolled in our
programme ‘Master of Science in Food Technology’: thirty-five students started the first stage and thirty-five students were in the second stage
of their studies.
After fifteen years of continuous funding, VLIR-UOS launched,in June 2015, a new call for proposals for ICPs (International Course
Programmes) with relevance for development. In March 2016, the IUPFOOD Course Directors submitted a proposal in order to continue with the
‘Master of Science in Food Technology Programme’.The project proposal was selected and thus will be granted
both scholarships and project funding for a term of five years.
This newsletter presents the students (2015-2016) of the IUPFOODprogramme and the graduates of 2014-2015. Moreover, you will be
introduced to the laboratories and activities of IUPFOOD alumni and you will get an overview of finished PhD’s of former IUPFOOD students,
social activities and interesting newsflashes.
We hope you will enjoy browsing through this sixteenth Newsletter!Feedback for future editions remains very welcome!
Best regards,
The course team
Prof. Marc Hendrickx, Prof. Koen Dewettinck, Dr. Chantal Smout, ir. Katleen Anthierens and Katrien Verbist
STUDENTS ACADEMIC YEAR2015-2016
FIRST STAGE MASTER OF SCIENCE INFOOD TECHNOLOGY
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FIRST STAGE MASTER OF SCIENCE IN FOOD TECHNOLOGY FIRST STAGE MASTER OF SCIENCE IN FOOD TECHNOLOGY
1. ABOTSI Enoch Enorkplim Kwaku• Born in Ghana, on May 24, 1990• Obtained a Bachelor of Science in Nutrition and Food Science, at the University of Ghana, Ghana, in 2013 • Professional background: University of Ghana• [email protected]
2. ADHI NUGROHO, Perdana• Born in Purwokerto, Indonesia, on September 27, 1987• Obtained at Bachelor of Science degree in Pharmacy at the Gadjah Mada University in 2009• Professional background: National Agency of Drug and food Control, Indonesia• [email protected]
3.AKHADIAH, Asrina Nur• Born in Indonesia on March 29, 1987• Obtained a Bachelor of Science in Food and Agricultural Product Technology at Universitas Gadjah Mada, Indonesia, in 2009• Professional background: National Agency for Food and Drug Control, Indonesia• [email protected]
4. ALVAREZ MIRANDA, Beatriz• Born in Veracruz, Mexico, on April 10, 1986• Obtained a Chemical Engineer Degree at the Universidad Popular Autonoma del Estado de Puebla, Mexico, in 2012• Professional background: /• [email protected]
5. ANDOH, Charity Christian• Born in Axim, Ghana, on May 23, 1988• Obtained a Bachelor of Science degree in Food Science and Technology at the Kwame Nkrumah University of Science and Technology in 2011• Professional background: National Service at MW Brands Pioneer Foods Cannery, Ghana• [email protected]
6. ANTOBRE, Maame Serwaa• Born in Ghana, on June 22, 1991• Obtained a Bachelor of Science in Nutrition and Food Science at the University of Ghana, in 2014• Professional background: /• [email protected]
7. ARMENDARIZ TORAL, Ian Fabricio• Born in Ecuador, Ecuador on April 27, 1989• Obtained a degree of Food Engineer at the Escuela Superior Politecnica del Litoral, Ecuador in 2013• Professional background: SGS• [email protected]
8. BAZMAWE, Mona• Born in Aleppo, Syria, on March 27, 1988• Obtained a Bachelor Degree in Technical Engineering at Aleppo University, Syria, in 2011• Professional background: /• [email protected]
9. BHATTARAI Mahendra• Born in Ilam, Nepal on April 29, 1990• Obtained a Bachelor Degree of Food Technology at Tribhuvan University, Nepal, in 2013• Professional background: CG Brewery• [email protected]
10. BISTA, Archana• Born in Baitadi, Nepal on January 27, 1990• Obtained a Bachelor of Science Degree at the Lalitpur Valley College, Nepal, in 2012• Professionalbackground:QualityControlOfficeratUttamShrestha,Nepal.• [email protected]
11. CHADALAVADA, Prathibha• Born in Chennai, India, on May 3, 1991• Obtained a Bachelor of Technology Degree in Biotechnology at Vellore Institute of Technology University, in 2013• Professional background: Quality Control manager at Maharaja Aquatics, Nellore• [email protected]
12. DIZON, Angelica• Born in Philippines on October 24, 1989• Obtained a Bachelor of Science Degree in Food Technology, at the University of the Philippines Los Banos, in 2010• Professional background: Product Category Supervisor at Nestlé Philippines• [email protected]
13. HUMEREZ FLORES, Jessika Natalia• Born in La Paz, Bolivia, on June 2, 1991• Obtained a Bachelor of Science Degree in Chemical Engineering at Universidad Catolica Boliviana San Pablo in 2013• Professional background: teaching at Bolivian Catholic University, La Paz• [email protected]
14. INFANTES GARCIA, Marcos Ricardo• Born in Peru on April 4, 1989• Obtained a Bachelor of Science degree in Food Industry at Universidad Nacional Agraria La Molina, Peru in 2012• Professional background: Universidad Nacional Agraria La Molina• [email protected]
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FIRST STAGE MASTER OF SCIENCE IN FOOD TECHNOLOGY FIRST STAGE MASTER OF SCIENCE IN FOOD TECHNOLOGY
15. JAIN, Nikita• Born in India, on February 1, 1993• Obtained a Bachelor of Technology Degree in Biotechnology at Dr. D.Y. Patil Biotechnology and Bioinformatics Institute, India in 2015• Professional background: /• [email protected]
16. JALATA, Badasa Rata• Born in Harato, Ethiopia, on September 22, 1989• Obtained a Bachelor of Science Degree in Food Science and Bio Process Technology at Wollega University, in 2011• Professional background: Graduate Assistant at Bahir Dar University• [email protected]
17. KRISTIANI, Kristiani• Born in Bogor, Indonesia, on January 7, 1992• Obtained a Bachelor of Science Degree in Food Technology at Universitas Pelita Harapan, Indonesia in 2014• Professional background: R&D at PT Serena Indopangan Indonesia• [email protected]
18. LANNES POUBEL, Rodrigo• Born in Itaperuna, Brazil, on June 3, 1991• Obtained a Bachelor of Science Degree in Food Engineering at Universidade Federal do Rio de Janeiro, Brazil in 2015• Professional background: /• [email protected]
19. MAGPANTAY, Jezrel• Born in Quezon City, Philippines, on December 11, 1985• Obtained a Bachelor of Science Degree in Food Technology at the University of the Philippines in 2008• Professional background: Assistant manager for quality assurance and menu management, McDonald’s Philippines• [email protected]
20. MISHRA, Vinay• Born in Pratapgarh, India, on November 23, 1993• Obtained a Bachelor of Technology Degree in Dairy Technology at the Sam Higginbottom Institute of Agriculture, Technology & Sciences in India in 2015• Professional background: /• [email protected]
21. MUNYENSANGA, Celestin• Born in Rwanda, on December 26, 1987• Obtained a Bachelor of Science Degree in Food Science and Technology at the Kigali Institute of Science and Technology, Rwanda, in 2012 • Professional background: Rwanda Standards Board• [email protected]
22. NGUYEN, Minh Viet Thao• Born in Ho Chi Minh City, Vietnam, on January 4, 1991• Obtained a Bachelor of Engineering Degree in Chemical and Food Engineering, Food Technology at Ho Chi Minh City University of Technology in 2014• Professional background: /• [email protected]
23. NGUYEN, Thi Phuong Dung• Born in Hanoi, Vietnam, on January 6, 1992• Obtained a Bachelor of Science Degree in Biotechnology at the Vietnam National University in 2014• Professional background: /• [email protected]
24. OKEMIRI, Kenneth Chijioke• Born in Okitipupa, Nigeria, on January 1, 1984• Obtained a Bachelor of Biochemistry at the OImo State University Owerri, Imo State, Nigeria in 20??• Professional background: • [email protected]
25. RADIANSYAH, Mohamad Rajih• Born in Jakarta, Indonesia, on November 12, 1990• Obtained a Bachelor of Applied Sciences Degree at the The Hague University of Applied Sciences, The Netherlands in 2011• Professional background: PT Pharos Indonesia• [email protected]
26. RAI, Shrijana• Born in Jhapa, Nepal, on May 20, 1989• Obtained a Bachelor of Science Degree in Food Technology at Tribhuvan University, Nepal in 2013• Professional background: /• [email protected]
27. RIJAL, Som Kanta• Born in Nepal, on April 6, 1988• Obtained a Bachelor of Technology degree in Food Technology at Tribhuvan University, Nepal in 2013• Professionalbackground:FoodResearchOfficeratDepartmentofFoodTechnologyand Quality Control, Government of Nepal• [email protected]
28. RWIGAMBA, Alexis• Born in Muhanga, Rwanda, on May 26, 1983• Obtained a Bachelor of Science Degree in Food Science and Technology at Kigali Institute of Science and Technology, Rwanda in 2008• Professionalbackground:academicofficeratKigaliInstituteofScienceandTechnology,Rwanda• [email protected]
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FIRST STAGE MASTER OF SCIENCE IN FOOD TECHNOLOGY STUDENTS ACADEMIC YEAR2015-2016
SECOND STAGE MASTER OF SCIENCEIN FOOD TECHNOLOGY
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29. SOSPETER, Eliwanzita• Born in Tanzania, on July 17, 1989• Obtained a Bachelor of Science Degree in Food Science and Technology at Sokoine University of Agriculture, Tanzania in 2012• Professional background: tutorial assistant at Mbeya University of Science and Technology• [email protected]
30. TEKA, Tigist Abebe• Born in Butajira, Ethiopia, on October 16, 1993• Obtained a Bachelor of Science Degree in Food Science and Postharvest Technology at Mekelle University in 2013• Professional background: lecturer at Mekelle University• [email protected]
31. URIBE ALVAREZ, Ricardo• Born in Mexico, Mexico, on August, 6, 1989• Obtained a Bachelor Degree in Food Processing Engineering at the Instituto Tecnologico y de Estudios Superiores de Occidente in 2013• Professional background: Research & Development Analyst at Omnilife, Mexico• [email protected]
32. ZEINOUN, Christine• Born in Beirut, Lebanon on April 8, 1992• Obtained a Bachelor of Science Degree in Food Science and Management at the American University of Beirut, Lebanon in 2013• Professional background: Production/QA Manager at Califood, Lebanon• [email protected]
33. ZHANG, Penghan• Born in Heilongjiang, China, on November 23, 1988• Obtained a Bachelor of Applied Science in Applied Chemistry at HZ University of Applied Science, The Netherlands in 2014• Professional background: /• [email protected]
34. ZHANG, Xiaoxi• Born in Henan, China, on August 26, 1993• Obtained a Bachelor of Engineering Degree in Food Science and Engineering at China Agricultural University in 2014• Professional background: /• [email protected]
35. ZUCCA, Roberta• Born in Sesto San Giovanni, Italy, on April 19, 1992• Obtained a Bachelor Degree in Food Service Science and Management at Universita degli Studi di Milano in 2015• Professional background: /• [email protected]
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SECOND STAGE MASTER OF SCIENCE IN FOOD TECHNOLOGY
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SECOND STAGE MASTER OF SCIENCE IN FOOD TECHNOLOGY
1. AKINRIBIDO Damilola Mary • Born in Ibadan, Nigeria, on September 6, 1988• Obtained a Bachelor of Science in Food Science and Technology at the Federal University of Agriculture, Nigeria, in 2011 • Professional background: Quality Control and Assurance Personnel at Multi-trex Integrated Foods Plc.• [email protected]
2. ALUMBRO Adrian Calipayan • Born in Baybay City, Philippines on August 16, 1988• Obtained a Bachelor of Science in Food Technology at Visayas State University, Philippines, in 2009• Professional background: Graduate Teaching Assistant at Visayas State University• [email protected]
3. ARNDT Bruna• Born in Blumenau, Brasil, on March2, 1988• Obtained a Food Engineering Degree at the Centro Universitário de Jaraguá do Sul, Brasil, in 2011• Professionalbackground:QualityAnalystatFrigorioFrigoríficoRioCerroLtda• [email protected]
4. BEDON MONZON Amanda • Born in Lima, Peru, on June 18, 1981• Obtained a Food Indsustry Engineering Degree at the La Molina National Agrarian University in 2007, and a Degree Total Quality at the Carlos III University of Madrid in 2008• Professional background: Food Industry Engineer at the Ministry of Health• [email protected]
5. CAIQUO Bobby Antan• 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]
6. CHIKEREMA Melody• Born in Chitungwiza, Zimbabwe, on January 23, 1986• Obtained a B-Tech (Hons) Degree in Food Science and Technology at the National University of Food Science and Technology of Zimbabwe, in 2009• Professional background: Quality Controller at Delta Beverages Hibuku Brewery Masvingo• [email protected]
7. DUSABUMUREMYI Jean Claude • Born in Burera, Rwanda on January 1, 1988• Obtained a Bachelor of Science in Food Science and Technology at the Kigali Institute of Science and Technology in 2013• Professional background: \• [email protected]
8. FAMAKIN Opeyemi Esther • Born in Ibadan, Nigeria on September 2, 1988• Obtained a Bachelor of Food Science and Technology Degree at the Federal University of Technology, Nigeria, in 2011• Professional background: Research Assistant at the Federal University of Technology• [email protected]
9. GONZALEZ Maria Paulina • Born in Medellín , Colombia on March 20, 1986• Obtained an Engineering Degree at the Universidad de los Andes, in 2009 • Professional background: Quality Assurance Engineer at Kellog Colombia• [email protected]
10. GUPTA Vipul • Born in Dehradun, India, on September 22, 1984• Obtained a bachelor of Food Technology Degree at Bundelkhand University, in 2007• Professionalbackground:OfficeMillingandQualityControl,TheDelhiFlourMillsCompanyLimited• [email protected]
11. HOANG Phuc Hong Trang • Born in Da Nang City, Vietnam on October 18, 1990• Obtained a Bachelor Degree in Food Engineering at Danang University of Technology, in 2013• Professional background: Researcher at Danang University of Technology• [email protected]
12. HO LE Phuc• Born in Ho Chi Minh City on February 21, 1991• Obtained a Bachelor of Science Degree in Chemical and Food Engineering at Ho Chi Minh University, in 2013• Professional background: \• [email protected]
13. JAISWAL Swati• 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]
14. 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]
SECOND STAGE MASTER OF SCIENCE IN FOOD TECHNOLOGY
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SECOND STAGE MASTER OF SCIENCE IN FOOD TECHNOLOGY
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15. MAHESHWARI Shashikant• Born in Lamba Hari Singh on March 22, 1991• Obtained an Engineering Degree in Food Technology at Maharana Pratap University of Agriculture and Engineering• Professional background: \• [email protected]
16. MALAKARAN Irene George• Born in Koratty Kerala, India, on November 9, 1989• Obtained an Engineering Degree in Food Processing and Preservation Engineering at Avinashilingam University for Women in 2014• Professional background: Executive Quality Control at A1 Chips and Export India• [email protected]
17. MATOVU Moses• Born in Nsambya, Uganda on June 26, 1986• Obtained a Bachelor of Science in Food Science and Technology Degree at Makerere University in 2010• Professional background: Inspector at the Uganda National Bureau of Standards• [email protected]
18. MEJIA AVELLANEDA Luis Fernando • Born in Bogotá, Colombia, on October 23, 1982• Obtained an Engineering Degree in Chemical Engineering at the national University of Colombia in 2005• Professional background: Plant Chief at Tropical Crop• [email protected]
19. MKANZA Abdallah 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]
20. MUREFU Tatenda Rumbidzai • Born in Kadoma, Zimbabwe, on May 19, 1988• Obtained a Bachelor Degree in Food Science and Technology at Chinhoyi University of Technology, in 2012• Professional background: \• [email protected]
21. NAMBOOZE Catherine • Born in Kampala, Uganda, on January 6, 1987• Obtained a Bachelor of Science Degree in Food Science and Technology at Makerere University in 2012• Professional background: Laboratory Technician at Chemiphar Laboratory• [email protected]
22. NIROULA Anuj• Born in Morang, Nepal, on September 20, 1989• Obtained a Bachelor of Science Degree in Food Science and Technology at Tribhuvan University in 2012• Professionalbackground:ProductionOfficeratNebicoPrivateLimited• [email protected]
23. NKONKOLA Cornelius Mwansa • Born in Chinsali, Zambia, on October 5, 1984• Obtained a Bachelor of Science Degree in Food Science and Technology at the University of Zambia in 2010• Professional background: Staff Development Fellow at the University of Zambia• [email protected]
24. OLAOYE Taye Foyeke • Born in Osogbo, Nigeria, on August 4, 1988• Obtained a Bachelor of Science Degree in Food Science and Technology at the University of Ibadan• Professional background: Research Assistant at the University of Ibadan• [email protected]
25. PATEL Nageshwar• 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]
26. PATRIA Graha Darma • Born in Jakarta, Indonesia, on May 6, 1991• Obtained a Bachelor of Science Degree in Food Science and Technology at the Gadjah Mada University • Professional background: Marketing Supervisor at PETRA FOOD• [email protected]
27. RANA Md Rahmatuzzaman• Born in Sherpur, Bangladesh, on June 25, 1988• Obtained a Master of Science Degree at Bangladesh Agricultural University in 2013• Professional background: Lecturer at Shahjalal University of Science and Technology• [email protected]
28. RIBEIRO TORRES Tiago • Born in Porto, Portugal, on April 23, 1990• Obtained a Bachelor Degree in Biochemistry at the University of Porto in 2013• Professional background: Laboratory Technician at Gran Cruz Port Wines• [email protected]
GRADUATION2014-2015
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29. RITO John Joseph Elijah Dimaunahan • Born in Manila, Philippines, on November 22, 1992• Obtained at Bachelor of Science in Food Technology Degree at the University of Santo Tomas in 2013• Professionalbackground:FoodSafetyandQAResearchOfficeratAteneodeManilaUniversity• [email protected]
30. SEMANHIYA Evangeline Nana Yaa • Born in Jasikan, Ghana, on October 12, 1989• Obtained a Bachelor of Science in Nutrition and Food Science Degree at the University of Ghana in 2012• Professional background: National Service Personnel at Food and Drugs Authority Ghana• [email protected]
31. SHEWA Anbesse Girma • Born in Harar, Ethiopia, on July 18, 1985• Obtained a Bachelor of Science in Food Science and Postharvest Technology degree at Hawassa University in 2009• Professional background: Lecturer at Haramaya University• [email protected]
32. SHRESTHA Rojeena • Born in Lalitpur, Nepal, on September 20, 1986• Obtained a Bachelor Degree in Food Technology at Trihuvan University in 2010• Professionalbackground:QualityControlOfficer• [email protected]
33. SUN Li • Born in Tianjin, China, on August 6, 1990• Obtained a Bachelor of Agronomy Degree in 2013• Professional background: Lab Manager and Secretary at the Institute for Horticultural Plants, China Agricultural University • [email protected]
34. WONBEBO Wondyfraw Tadele • Born in Endegagn, Ethiopia, on September 21, 1987• Obtained a Bachelor Degree in Food Technology and Food Process Engineering at Bahir Dar University in 2012• Professional background: Assistant Lecturer at Bahir Dar University• [email protected]
35. 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]
SECOND STAGE MASTER OF SCIENCE IN FOOD TECHNOLOGY
ABASSIAN GENAVEH, Azar (Iran)Thesis: Effect of emulsion structure on the growth of Candida guilliermondii in recombined butter
AMOAFO MENSAH, Michael (Ghana)Thesis: Quality attributes of chocolate sweetened by palm and coconut sugar
BHATTARAI, Mamata (Nepal)Thesis: Interactions between hydroxypropyl methyl cellulose (HPMC) and psyllium seed husk in gluten-free bread
Ghosh, Soumi (India)Thesis: Microstructural development of pralines for the tropics
LAMICHHANE, Prabin (Nepal)Thesis: Effect of amino acids and peptides obtained from hydrolysis of whey protein isolate by different enzymeson pyrazines formation in Maillard model system
OETAMA, Theresia (Indonesia)Thesis: The effect of monoglycerides on fat crystallization under shear
POURI, Zahra (Iran)Thesis:Encapsulationefficiencyofproteinsinwater-in-oil-in-wateremulsions
PRADHAN, Hareram (Nepal)Thesis: Behavior of malondialdehyde in oil-in-water emulsions
RECKZIEGEL KRESSIN, Yessica (Paraguay)Thesis: Characterization and comparison of the functionality of fractionated lecithin from different sources
RUKUNDO, Isaac Rwomushana (Uganda)Thesis:TheinfluenceofpotassiumsorbateandpHongrowthofCandidaguilliermondiibasedonopticaldensity measurements and classical plating
SAEEDI, Serveh (Iran)Thesis: Heat stability evaluation of oil-in-water emulsions stabilised by whey protein-pectin dry heat conjugates
UGWU, Ijeoma Angela (Nigeria)Thesis: Effect of Traditional Processing Method on the Nutritional and Anti-Nutritional Components of African Oil Bean(Pentaclethra macrophylla) Seeds
VELASCO, Dulce Fe (Phillipines)Thesis: Characterization of Salt-fermented Anchovy Paste from the Phillipines
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MAJOR‘FOOD SCIENCE AND TECHNOLOGY’
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BHUIYAN, Md. Hafizur Rahman (Bangladesh)Thesis: Beef quality determination by using a non-destructive hyperspectral laser technique
BEREKA, Tizazu Yirga (Ethiopia)Thesis:Dynamicfluxanalysisofcentralcarbonmetabolisminapplefruit
GWALA, Shannon Tabeth (Zimbabwe)Thesis: Effect of cation mediated pectin interactions on the bio-accessibility of minerals and gel structure of citrus and sugar beet pectin
KASSA, Michael Asrat (Ethiopia)Thesis:Metabolicprofilingof‘Jonagold’appletissueexposedtodifferentcontrolledatmosphereconditions
KONTOH, Gladys (Ghana)Thesis:Effectofstructuralmodificationofcitrusandsugarbeetpectinsonemulsifyingcapacity
NGUYEN, Ngoc Trang Thuy (Vietnam)Thesis:Purificationofbittersesquiterpenelactonesonchicoryroots
PALLARES PALLARES, Andrea Katherine (Colombia)Thesis: Carotenoid bioaccessibility and the relation to lipid digestion: a kinetic study
PALOMO, Alex Marcelino (Phillipines)Thesis: Characterization and functional property investigation of serum pectin from broccoli dispersions
SHARMIN, Nusrat (Bangladesh)Thesis: Effect of temperature in the ethylene biosynthesis pathway in climacteric tomato fruit ripening
TEM, Terence Achuo (Cameroon)Thesis: Modeling respiration and fermentation during storage of Jonagold apples at very low oxygen concentrations
TONGONYA, Jeritah (Zimbabwe)Thesis: Accelerated shelf life study to assess the stability of carotenoids in relation to lipid oxidation andtheir bioaccessibility in shelf stable fruit and vegetable based systems
ZEMA, Amanuel Eyob (Ethiopia)Thesis: The headspace composition of orthonasal and retronasal olfaction of dry white and red wine
ZHOU Zhou (China)Thesis:Theinfluenceoftemperatureincombinationwithcontrolledatmosphereconditionsonthecentralmetabolismof jonagold
MAJOR ‘POSTHARVEST ANDFOOD PRESERVATION ENGINEERING’
Short CV
Affiliation: Department of Food Processing Technology, Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Vietnam Profession: Lecturer at Department of Food Processing Technology
Dr. Tran Thi Dinh graduated the IUP Master Programme in Food Tech-nology jointly organized by KU Leuven and UGent in 2004-2006 as the beststudentofheryearwiththedegree‘Summacumlaude’(85%).She successfully completed her PhD in the area of biosensors for food and medical diagnostics at Division of Mechatronics, Biostatictics and Sensors, KU Leuven in 2011. After that she went back to work at Viet-nam National University of Agriculture (VNUA) as a lecturer. She has
transferred what she had learned in Belgium to thousands of Vietname-se students. Her efforts also have been extended to her involvement in se-veral projects which aim to support Vietnamese lecturers and resear-chers in food science. One of these projects is the Network University Cooperation program-me, sponsored by VLIR-
UOS. It aims at capacity building in teaching and research in food science for lecturers from four Vietnamese universities. Furthermore, she is the local promoter of the South Initiatives 2012, South Initiatives 2014, Team project 2015 funded by VLIR-UOS, a bilateral project fun-ded by NAFOSTED - FWO and other projects funded by Vietnamese agencies.Togetherwithhercolleagues,sheorganizedtheInternationalconferenceon‘PostharvestTechnology,FoodChe-mistry, and Processing: Developing the Supply Chain towards More Healthy Food’ in 2013. The success of the conference has also been seen in a stronger and broader network for food scientists, connecting Belgium to Southeast Asia. Currently, she is the Chairman of Vietnam Belgium Food Science and Technology Network (VBFoodNet) and head of Department of Food Processing Technology, Vietnam National University of Agriculture. She is responsible for developing a strategy for the faculty and department to develop a core competence laboratory in Postharvest and Food Processing Technologies which willsupportthefoodindustry.Afteralltheseyearsinscienceandresearch,sheisrecognizedbythescientificcommunity.Research papers have been published in a wide variety of disciplines and journals. She has authored and co-authored 22 peer-reviewed inter(national) research articles with high impact and participated in more than 20 conferences. She has built up manycontactsinthefieldandisactiveintheframework of development cooperation and implementation at an international level. Her story is just an example of many suc-cess stories of IUPFOOD alumni who make sound contributions, not only to their own countries, but also to the common global knowledge of science and technology.
Contact informationTRAN Thi Dinh (PhD, Lecturer)Head of Department of Food Processing TechnologyFaculty of Food Science & TechnologyVietnam National University of Agriculture (VNUA)Tel: + 84 4 38 76 61 06, Fax: + 84 4 38 27 65 54Email: [email protected] - Website: http://www.vnua.edu.vn
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Geoffery Sempiri
ALUMNI PROFILESDr. Tran Thi Dinh
ALUMNI PROFILES
Dr. Tran Thi Dinh gives the lecture on Food Engineering for students at VNUA
Dr. Tran Thi Dinh and her research team perform research activities in the lab
Short CV
Affiliation: Uganda National Council for Science and TechnologyProfession: Scientist-Technology Infrastructure Management
I am happy and thankful for VLIROUS and IUPFOOD for keeping the alumni up-to-date about the progress and accomplishments of the program through the newsletters. I should also not forget to say thank you to the IUPFOOD coordinator, Katleen whom I always kept busy when I ask her to send my transcripts directly to some addresses. Her responses have always been positive and she does it a supersonic speed! In fact I had my transcripts reach their asked destinations ahead of the deadlines. Once again thank you very much!I am Geoffery Sempiri, a 2013 IUPFOOD class graduate. Upon graduating, I re-turned to Uganda, and continued with my Job as a Graduate Research Assistant at the Department of Food Technology and Nutrition, Makerere University until September, 2015 before joining UNCST. Just on my return to Uganda from Bel-gium, I joined a team of Ugandan Scientists at Makerere University to investi-
gate the roleof foodandnutrition factorsespeciallymicronutrientdeficiencies,mycotoxins, and phyto-toxins in aggravating Nodding Syndrome- a neglected tropical disease that is affecting thousands of children below the age of 15 years in Northern Uganda. The study was successfully completed and was funded by the Ugandan Ministry of Health. During this project, I worked as a project coordinator and also gave technical inputs whenever food and nutrition knowledge was needed. In October, 2015, I joined the Uganda National Council for Sci-ence and Technology (UNCST) as a scientist. First, The Uganda National Council for Science and Technology (UNCST) is a Gover-nment of Uganda Agency, esta-blished by CAP 209, under the
Ministry of Finance Planning and Economic Development. The UNCST is mandated to facilitate and coordinate the development and implementation of policies and strategies for integrating Science and Technology (S&T) into the Uganda’s national develop-ment process. UNCST is also the Ugandan government competent authority that regulates, registers and issues research permits inallfieldsofresearchinUganda.UNCST’svisionis‘AProsperousScienceandTechnologyLedUgandanSociety.’At UNCST, I work in the Science, Technology, Innovation Research and Development (STIRD) Support Division as a Scientist in Charge of Technology Infrastructure Management (TIM). This division is tasked with promoting and supporting science and Tech-nology based innovations by linking Ugandan scientists, researchers and innovators to the business communities. To achieve this, STIRD maintains an update database of Ugandan scientists, researchers and innovators, their works and registers all innovations. It links researchers, innovators to funders and in addition, it annually calls for research proposals both in basic and applied S&T research and awards research grants on an a competitive basis to Ugandan Scientists and innovators. As a scientist (TIM), I spend most of my time in management of science infrastructures such as science centres and public re-
search laboratories. Of recent, I have started working on the proposed Science Parks project that is going to establish a science park at each of the 5 regional pu-blic Universities in Uganda. I also sit on UNCST’s grants management committee.JustasIpenoff,IcansaywithprideandconfidencethatattendingtheIUPFOODprogram has been a key turning point in my science career—from research in the academia to policy formulation and implementation. The vast coverage of cour-ses in Food Science, Technology and Engineering prepared me well for the real work challenges especially the MSc thesis and the food technology workshop that taught me how investigate problems from their genesis and bring them to a logical conclusion. I am very proud of being IUPFOOD alumni.
Contact information: Email: [email protected]
Geoffery (4th from right) during a bilateral meeting with the South African Delegation on Science and Technology cooperation for Uganda and South Africa
Dr Geoffery Stands in front of Uganda National Council for Science and Technology Building, Kampala-Uganda
Primary Students visiting a renewable Energy stall during the Science Week Organised by UNCST
Geoffery (central-with glasses) with other UNCST staff in-teracts with the manager (in green) of Boobo Eco farm in the insect hatchery during a field visit. This farm is pionee-ring in valorising organic waste using insects in Uganda into animal, fish and poultry feeds
Dr. Tran Thi Dinh and her research team harvest litchi in the fieldfor experiments
The VBFoodNet 2013 conference organized at VNUA
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Rezaei Mohammad NasserIUPFOOD graduate of 2010KU Leuven, 2014Promotor: Prof. Dr. ir. Christophe Courtin
Summary of ResearchDuring dough fermentation, yeast converts sugars into carbon dioxide (CO2), ethanol and secondary metabolites such as aceticacidandsuccinicacid.Thisleadstothedevelopmentofthetypicalaeratedcharacterandflavorofleavenedbread.However,yeast also affects the structure of bread through its impact on dough rheology. It has been suggested that this impact is mediated by the production and release of hydrogen peroxide (H2O2) by yeast during dough fermentation. Furthermore, addition of yeast metabolites suchasethanolandorganicacidstounyeasteddoughformulawasrecentlyshowntosignificantlyimpacttherheologyofresultingdough. In spite of available studies, the H2O2-hypothesis deserves scrutiny and the addition approach used to demonstrate the impor-tance of several metabolites does not allow to correctly assess the impact of gradual accumulation of such metabolites in fermenting dough on dough characteristics. Thegeneralaimofthisdissertationwashencetostudytheinfluenceofyeastmetabolismoncharacteristicsoffermentingdough.Morespecifically,infirstinstancethereleaseofH2O2byyeastinfermentingdoughwasinvestigated.Insecondinstance,differencesinyeast metabolism caused by differences in the genetic background and the physiological state of yeast strains and by targeted muta-tionsinfermentationrelatedpathwayswereinvestigatedandthenusedtostudytheinfluenceofyeastmetabolismoncharacteristicsof fermenting dough.Re-evaluation of the production of H2O2 by yeast in dough and aqueous fermentation broth shows that the previously reported high levelsofH2O2infermentingdoughweremostprobablyduetothelackofspecificityofthepotassiumdichromate/aceticacid-basedmethod used. Using the chemiluminescent HyPerBlu assay, no yeast H2O2 production could be detected in fermented dough or broth. EventhoughtheformationoflowlevelsofH2O2cannotberuledoutduetothepresenceofcatalaseinflourandthefastreactionofH2O2 with gluten proteins, the present results go against the common believe that the changes in dough matrix rheological properties upon fermentation are due to production of H2O2 by yeast. Plausible alternative explanations for the observed rheological effects lie with the production of primary and secondary metabolites such as ethanol and organic acids by yeast during dough fermentation.Inafirstapproachtoassesstheinfluenceofyeastmetabolismoncharacteristicsoffermentingdough,weinvestigatedtowhatextentdifferent Saccharomyces cerevisiae strains impact dough rheological properties and gas holding capacity to a different extent. We evaluatedifsuchdifferencesarecoupledtodifferencesinthemetabolitesprofileoftheyeaststrains.Tothisend,theimpactof25yeaststrainsfromwidelydifferingapplicationsondoughspread,fermentationpropertiesandmetaboliteprofilewasanalyzed.Whilethe spread test proved an inadequate tool to quantify rheological differences resulting from strains with different fermentation rates, largedifferencesinthefermentationabilityandmetabolitesprofileofthe25strainswereobserved.Analysisofmetabolitesinfermenteddoughconfirmedthataceticacidandsuccinicacid,ratherthancarbondioxide(CO2),areresponsibleforloweringdoughpHduringfermentation. Results further suggest that the onset of CO2 release from dough is related to dough pH rather than to the volume of CO2 produced within the dough at this time. S. cerevisiae exhibits different growth phases when it is grown on a favorable carbon source. It is well known that the physiological state of yeast cells may affect metabolite production. The aim of this part of the study was to investigate the effect of harvesting yeast atsevendifferentpointsofitsgrowthprofileonitsfermentationperformanceandmetaboliteproduction.Couplingoftheseresultstothe effect of the yeast on critical dough fermentation parameters, such as gas retention potential, was used to further increase our un-derstanding of the impact of yeast on dough related aspects. Yeast cells harvested during the diauxic shift and the post-diauxic growth phase showed the highest fermentation rate and, consequently, highest maximum dough height compared to yeast cells harvested in the exponential or stationary growth phases. Onset of CO2 loss from fermenting dough was correlated with the fermentation rate of yeast, but not with the amount of CO2 that accumulated up to the onset point. Quantitative analysis of yeast metabolites produced in dough provided a possible explanation for this observation, as they are produced in different levels depending on physiological phase andinconcentrationsthatcaninfluencedoughmatrixproperties.Takentogether,resultsdemonstratedastrongeffectofyeastphysio-logy at the time of harvest on subsequent dough fermentation performance, and again hinted at an important role of yeast metabolites on dough gas holding capacity.As succinic acid could be one of the yeast metabolites with a large impact on the characteristics of fermenting dough, it was the focus ofthelastexperimentalchapterofthisstudy.Infirstinstance,theimportanceofthecentralyeastmetabolisminsuccinicacidproductionwas studied. By introducing mutations in the model S288C yeast strain, we show that the oxidative pathway of the TCA cycle and the glyoxylateshuntcontributesignificantlytosuccinicacidproductionduringdoughfermentation.Mutationsinthereductivepathwayofthe TCA cycle did not affect the fermentation rate and succinic acid production. The changes in the levels of succinic acid produced by selectedmutantsonlyresultedinsmallpHdifferencesinfermenteddough,reflectingthebufferingcapacityofdoughatapHofaround5.1. Moreover, Rheofermentometer analysis using selected mutants revealed no difference in maximum dough height and gas retenti-on capacity compared to the dough prepared with S288C.In conclusion, the results obtained in this dissertation point towards the importance of secondary yeast metabolites on the rheological properties of dough. The impact of differences in physiological state and the genetic diversity of yeast on metabolite production by the yeastduringdoughfermentationandtheirsubsequenteffectonrheologicalpropertiesofdoughweredocumentedforthefirsttimeinthis work. Due to the complexity of the fermentation process in yeasted dough, further research will be needed to investigate and exploit the potential of yeast in dough fermentation. The analytical approaches developed and used in this study will assist such research.
Summary PhDImpact of Saccharomyces cerevisiae metabolism
on the properties of fermenting bread dough
“As if it were yesterday,My two year stay in Belgium started on 3rd September, 2007. From Zaventem Airport to Gent Sint Pieters Station, Ruth kind-ly picked me to OBSG. For the next morning, i went to Coupures liks to start my academic journey that shaped me to who i am today. I am so grateful to Professors, administration and academic coordinators of both Food Technology and Human Nutrition, who have tirelessly contributed to what i have been contributing to my home country (Rwanda), a thousand hills country. Upon my graduation, i have returned home and resumed my teaching carrier being promoted to Assistant Lecturer later on to a Lecturer. My contribution does not only limit to teaching and supervising the research work of my undergradu-ate students, but importantly i disseminate my knowledge and skills to the Rwandan Community. I have assisted a Blessed Dairies Limited, a medium milk processing enterprise through the implementation of HACCP system until it got HACCP certified.CurrentlyiassistthesameenterprisetoimplementISO22000systeminorderforthecompanytoenhancethecompetitiveness of its dairy products and increase chance for the export of its products in the region. All these achievements were possible as result of solid education that i have obtained from Universiteit Gent and KU Leuven. From the bottom of my heart, i always appreciate sponsorship from the Government of Belgium through BTC that allowed me to get education from Belgium. I am proud to be an alumnus of Ghent-Leuven Catholic Universities and I feel Belgium as my other country.”
Greetings from Rwanda,
Mr. Fabien MatsikoLecturer in Food Science and Technology Graduated in September, 2009
Mr. Fabien Matsiko
ALUMNI REFELECTIONS
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Pratheebha YogendrarajahIUPFOOD graduate of 2009UGent, 13 March 2015Promotors: Prof. Dr. ir. Bruno De Meulenaer, Prof. dr. apr. Sarah De Saeger, Prof. dr. ir. Liesbeth Jacxsens and Prof. dr. ir. Frank Devlieghere
Summary of ResearchThis PhD thesis contributes to a better understanding of the mycotoxin problem associated with two important spices in world trade, chilli and pepper by a multidisciplinary approach including analytical chemistry, risk assessment, food chemistry andpredictivemycology.Morespecifically,thisthesisprovidesimportantinsightsinmycotoxincontaminationofthesespicesand associated risks in Sri Lanka. Firstly, a simple extraction method based on the QuEChERS approach was developed and successfully validated for the simultaneous determination of multiple mycotoxins using an advanced chromatographic technique, LC-MS/MS. The method was applied on extremely complex spices for quantitative screening of seventeen my-cotoxins.InadditiontotheclassicalaflatoxinsandochratoxinA,thespiceswerealsofoundtobecontaminatedwithseveralothertoxicologicallysignificantmycotoxins.Chillisamples(87%)weremorefrequentlycontaminatedwithmycotoxinsthanpeppers(63%).Subsequently,themycotoxinsscreeningresultsandthecollectedconsumptiondatawereintegratedinaquantitative risk assessment study. The results showed that AFB1 exposure via chilli consumption is of a public health con-cern in Sri Lanka, pepper is of lesser extent a risk due to the lower consumption. The toxigenic mould characterization in blackpeppersshowedthatAspergillusflavusand/orAspergillusparasiticuswerethepredominantmoulds(73%)found,withconsiderablecontamination(~60%)ofPenicilliumspp.andA.niger.Furthermore,predictivemouldgrowthmodelsonpep-percornsweredevelopedatthreetemperaturesandsevenwateractivitylevelsforbothA.flavusandA.parasiticusisolates.Based on the predictive models and moisture sorption isotherms, suitable storage conditions for black peppercorns were suggested. Finally, the potential use of pepper extract as a mycotoxin mitigation strategy was investigated and minimum inhibitoryconcentrationsweredeterminedtocompletelyinhibitmycotoxinproductionbybothA.flavusandA.parasiticus.
Summary PhDFarm to fork risk assessment of mycotoxins in
spices chilli and pepper produced and consumed in Sri Lanka
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Zahra Jamssazadeh KermaniIUPFOOD graduate of 2011KU Leuven, May 2015Promotor: Prof. Dr. ir. Marc Hendrickx
Summary of ResearchFruitsandvegetablesareacknowledgedfortheirwiderangeofhealthbenefitssuchaspreventionofchronicdisease,andreduction of food intake by increasing the satiety (Hu, 2003; Rolls et al., 2004). However they are perishable, often season dependentandformany,cultivationislimitedtospecificclimateandregions.Thereforeprocessingtoproduceintermedi-ate ingredients such as purée is a common solution to facilitate their consumption, increase their shelf-life and year-round availability. Owing to their convenience next to their perception of year-round available natural products, fruit purées are becoming more and more popular. In fruit and vegetable based products, the cell wall polysaccharide pectin is an important polymericcomponentpartiallydefiningthefunctionalandflowpropertiesofsuchsystems.
Mango,accountingforalmost39%oftheworld’stropicalfruitproduction(82.2milliontonsin2009),isoneofthemostpopular fruits in western countries (www.fao.org, 2011). Mango purée obtained from fruit disintegration has an extremely high consistency leading to many limitations for further purée processing and manipulation. A common practice in industry tohandlethisproblemisbydilutingpuréewithwaterforwhichflavorreconstitutionandsugaradditionarerequired.Ho-wever such process is not preferred due to the addition of sugar and sensorial drawbacks. The present drawbacks for the current solution incited us to formulate one of the aims of this work which was based on the intimate relation between pectin nanostructure and function. The aim was to utilize different naturally-present pectin modifying enzymes (i.e. pectinases) to tailortheflowpropertiesofmangopuréebyalterationofpectinnanostructure.
Toreachtheaim,inthefirstapproach,thepossibilityofusingendogenouspectin-degradingenzymestoinfluencethehighconsistency of mango purée was investigated. In the second approach, exogenous enzymes (single enzyme and mixtures) with and without an additional application of intensive mechanical disintegration were used.
Itwasshownthatthemostactiveendogenouspectin-degradingenzyme,β-galactosidase,beingtemperaturelabilebutpressurestable,wasnotabletosignificantlydecreasemangopuréeconsistency.Itwasobservedthatthehighconsistencyofmangopuréecannotbesolelyrelatedtopectinpolymersandtheirmodification.Otherpolymerssuchasstarchandcellulose also contribute to the high consistency observed whether directly (starch) or indirectly (cellulose). We also obser-vedthattheenzymatictreatmentsignificantlychangedparticlemorphology.Ourresultssuggestthatparticlemorphologyis an important factor in consistency changes in mango purée. The sequence of the enzymatic and mechanical treatments wasfoundtobecrucialtothefinalconsistencyobserved.Ingeneral,theamountofserumisthemainparameterhavingastrong and positive correlation with Bostwick consistency index, meaning that release of water and most likely with some degraded polymers into the serum by the enzymatic treatments decreased the consistency.
Although mango processing increases the ease of consumption and mango year round availability, large amounts of man-go peel is produced as one of the waste streams of mango processing. It should come as no surprise that currently wasted mango peel has to receive proper attention to sustain mango processing by decreasing downstream concerns. Escaping from the existing environmental limitations imposed by classical pectin extraction using mineral acids, the second aim of this work was to obtain a high quality pectin with a commercial valuable functionality from mango peel.
A method of acidic-chelator-assisted pectin extraction isolated, with a higher yield compared to the common extraction technique, a pectin with unique chemical characteristics. The citric acid extracted mango peel pectin was compared with apple pectin in terms of chemical structure and some valuable industrial functional properties to evaluate the functionality as related to pre-determined pectin nanostructure. Despite the high molecular weight of the extracted pectin, a high ratio of neutralsugarbrancheslimitedthepectingelationcapacitybutcontributedtonoticeableemulsificationproperties.
The present work showed the potential of a well-known cocktail of exogenous enzymes to tailor mango purée consistency especiallywhensuchtreatmentwascombinedinaspecificsequencewithhighpressurehomogenization.Additionally,asustainable way of pectin extraction was introduced, by which pectin with valuable functionality was obtained from currently wasted low cost mango peel.
Summary PhDProcess-structure-function relations of mango pectin:
in situ and ex situ enzymatic and chemical pectin functionalization
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Nguyen Tuyet MaiIUPFOOD graduate of 2009UGent, 22 September 2015Promotor: Prof. Dr. ir. Koen Dewettinck
Summary of ResearchSoylecithinisoneofthemostpopularemulsifiersinprocessedfoods.Inchocolateproduction,itisusedasakeyingredientwhich prevents the separation of sugar particles from cocoa butter and cocoa solid (and optionally milk solid) particles. Chocolateflowbehaviourisofbigconcernfortheindustrialmanufacturers.Thisisbecausethechocolateflowbehaviourlargelyaffectsthefinalcharacteristicsofchocolate.Therefore,it isnecessaryfortheproducerstocontroltheflowbeha-viour which is represented by two parameters: yield stress and viscosity. As lecithin is a natural by-product of vegetal oil processing, its composition varies depending on the origin, weather conditions, storage and processing conditions. It is a complex mixture of surface active and nonsurface active components exhibiting a variable composition. As a consequence, itsfunctionalityisinconsistentwhichsubsequentlyaffectsthechocolateflowbehaviorandthefinalchocolateapplications.Assteeringthechocolateyieldstressismoredifficultthantheviscosity,controllingtheyieldstressisafundamentaltech-nologicalchallenge.Inordertohaveabettercontroloverthechocolateflowparameters,especiallytheyieldstress,anun-derstanding of the structure-function relation of polar lipids in liquid chocolate should be established. In this research, three different types of polar lipids from vegetal, animal and synthetic sources were investigated in an effort to explore this relation.
Summary PhDControlling the flow behavior of chocolates using emulsifiers
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Daniel NjorogeIUPFOOD graduate of 2011KU Leuven, September 2015Promotor: Prof. Dr. ir. Marc Hendrickx
Summary of ResearchThe importance of common beans (Phaseolus vulgaris L.) in addressing food insecurity and protein-energy malnutrition cannot be underestimated. However, their utilization is hampered by the occurrence of the hard-to-cook (HTC) pheno-menon,aconditioninwhichseedsdonotimbibesufficientwaterduringsoaking(hard-shelleffect)anddonotbecometender after a reasonable cooking time (HTC defect). Various hypotheses have been postulated to explain the occurrence of the HTC defect, including a well-supported hypothesis involving pectin i.e. the classical pectin hypothesis. Nevertheless, the mechanisms through which pectic polysaccharides are involved in the HTC defect have not been fully elucidated. Therefore, the aim of this research work was to gain detailed mechanistic insights into the role of pectic polysaccharides in the development and manifestation of the HTC defect in common beans by evaluating the classical pectin hypothesis.
Inpreliminarywork,selectedcommonbeanswereclassifiedintoeithereasy-to-cook(ETC)orHTCbasedontheircookingquality. Furthermore, factors affecting the cooking quality of common beans such as soaking in various brine solutions wereexplored.Fromtheselectedcommonbeansamples,Rosecoco,Redharicot,ZebrabeanswereclassifiedasETC,whileCanadianwonder,PintoandSoyafupibeanswereclassifiedasHTC.Inaddition,theinfluenceofsaltssolutionsandsolutions of different pH on the texture of beans during soaking and thermal treatment pointed at the possible involvement of pectin in the cooking quality of common beans.
Subsequently the classical pectin hypothesis was evaluated by examining pectic polysaccharide properties such as sugar composition,degreeofmethyl-esterification(DM),extractabilityandmolarmass(MM).Differencesinpecticpolysaccha-ride properties between ETC and HTC beans were investigated as well as the effect of storage conditions and (pre)treat-ments on the pectic polysaccharide properties in relation to the development and manifestation of the HTC defect. It was revealed that common bean pectic polysaccharides have relatively higher amounts of neutral sugars, especially arabinose and galactose, compared to the amounts of galacturonic acid and therefore rather highly branched. Moreover, HTC bean pectic polysaccharides are more branched than the ETC beans, especially for the Na2CO3 extractable pectin (NEP). DevelopmentoftheHTCdefectduringstorageofbeansathightemperature(35°C)and/orrelativehumidity(83%)wasaccompanied by a decrease in hot water pectin extractability paralleled by an increase in the alkaline extractable fraction. On the other hand, the amounts of chelator extractable pectin (CEP) for ETC and HTC beans were similar. However, upon soakingand thermal treatment inasolutionofNa2CO3,extractabilityprofileof thepecticpolysaccharidesshifted, thewater extractable pectin (WEP) increased while NEP decreased, for both ETC and HTC beans. This observation can be attributed to thermal solubilisation, mainly for the strongly bound NEP, and hence conversion of part of NEP into WEP. This wasreflectedinenhancedcellseparationduringcookingduetoweakcell-celladhesion.Incontrast,suchchangeswerenot observed in samples soaked and thermally treated in a CaCl2 solution, the cell walls disintegrated on grinding due to strong cell-cell adhesive forces. The observed changes in pectic polysaccharides extractability during storage and (pre)treatments were in line with the cooking behaviour of the beans. ETC beans and Na2CO3 treated beans showed minimum cooking time, while HTC beans and CaCl2 treated beans took a longer time to cook. Other pectin characteristics such as DM of the AIR and MM distribution of water extractable polymers did not differ considerably between the ETC beans and HTC beans. However, soaking and thermal treatment in a Na2CO3 solution considerably reduced the DM of the AIR.
In conclusion, contribution of pectic polysaccharides to the development of the HTC defect is majorly due to reduced pectin extractability. However, the decrease cannot be explained solely by the classical pectin hypothesis. In contrast to the hy-pothesis, the DM and the amounts of CEP did not differ considerably between ETC and HTC common beans. Therefore, the decrease in pectin extractability is probably not as a result of PME catalysed pectin demethoxylation but could be due tothereleaseofCa++thatsubsequentlycross-linkswithalreadylowlymethylesterifiedpectin.However,theoccurrenceofnon-Ca++ cross-links cannot be ruled out. Therefore, in this PhD work an alternative hypothesis is proposed. The decrease in extractability of pectin is probably also due to the possible occurrence of strongly covalent ester links, since, breakage of ester links is crucial for solubilisation of pectin during cooking. With the revealed structure of common bean pectin, especially high level branching of the strongly bound pectins (NEP) in form of arabinans, the following possible ester cross-linkscanoccur:(i) ferulicacidbridgesesterifiedtoneutralsugarsidechains,(ii)rhamnogalacturonan-IIboratediester,and (iii) uronyl ester linkages between carboxyl group of galacturonic acid and hydroxyl group of another glycosyl residue.
Summary PhDHard-to-cook phenomenon in common beans: towards
understanding the role of pectic polysaccharides
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Lien VermeirIUPFOOD graduate of 2011UGent, 11 December 2015Promoter: Prof. dr. ir. Paul Van der Meeren
Summary of ResearchThe prevalence of obesity and overweight increases due to an increased consumption of energy dense foods and a decre-ase in physical activity. Fat reduction of food emulsions might contribute to the creation of more healthy foods. Simple emul-sions such as mayonnaise, with a considerable fat content, consist of oil droplets in a continuous water matrix. Fat reduction ofsuchemulsionsmightbeaccomplishedbyreplacing(andrefilling)partoftheoilintheoildropletsbytinywaterdroplets.As such, water-in-oil-in water (W/O/W) emulsions are created. Whereas W/O/W emulsions are known for some decades, industrial applications, especially in the food sector, are, however, still lacking. Hereby, one of the challenges originates from a stability point of view. Therefore, the main goal of the research project was to deepen the fundamental understanding of the stability of W/O/W emulsions. Hereby, due attention was paid to method development and optimization based on nuclear magnetic resonance (NMR), as a non-invasive and non-destructive characterization method. The NMR techniques enabled to measure the stability upon subjecting the emulsions to diverse stimuli, such as temperature, time and osmotic forces.
Summary PhDTowards the understanding of the stability of
W/O/W emulsions through NMR based methods
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The following graduates have recently started a PhD:
Affandi Fahrizal YusufIUPFOOD graduate 2011 Title: Effect of Controlled Atmosphere Storage on Chilling injury in TomatoWageningen University, The Netherlands
Xu Hui IUPFOOD Graduate 2012 Title: Contribution of underground biomass to the stable soil organic matter poolGhent University and ILVO
Realm Alis IUPFOOD Graduate 2012 Title: Optimizing Nutrition and Health through Sustainable Exploitation of Traditional Vegetables in AsiaUniversity of Hohenheim (Germany) Institute of Biological Chemistry and Nutritional Science
Molly Gabaza: IUPFOOD graduate 2013Title: Controlled fermentation strategies to improve the bio-accessibility of iron and zinc on cereal based porridgesin Zimbabwe Ghent University, Department of Industrial Biological Sciences
Bao Viet NguyenIUPFOOD Graduate 2013Title: Biopolymer stabilized O/W/O double emulsions for development of reduced-fat productsGhent University, Laboratory of Food Technology and Engineering and Vandemoortele Lipid Centre
Joel JuvinalIUPFOOD graduate 2013Title:MappingthePotentialofPhilippineCacao:FlavourProfileandSupplyChainAnalysisGhent University
Michael HinnehIUPFOOD graduate 2014Title: Towards Premium Ghanaian Origin ChocolatesGhent University
Vongai Dakwa IUPFOOD graduate 2014Title: extending the shelf life of leafy salad vegetablesUniversity of Tasmania, Australia
Andrea Pallares Pallares IUPFOOD graduate 2015Title: Investigation of the process-structure-digestive function relation of starch and proteins in legumesKU Leuven, Leuven Food Science and Nutrition Research Centre, Laboratory of Food Technology
Prabin LamichhaneIUPFOOD graduate 2015Title:“Elucidationofinteractionsbetweencurdmicrostructure,structure-functioncharacteristicsandfactorsinfluencinggassolubility in curd to understand and control split defect in cheese”University College Cork, Ireland
Jeritah Tongonya IUPFOOD graduate 2015Title: Physiological responses to the supply chain environmentMassey University, New Zealand, Centre for Postharvest and Refrigeration Research
Shannon Gwala IUPFOOD graduate 2015Title:InfluenceofprocessingandstructureonthedigestibilityofBambaragroundnuts(Vignasubterranea(L.)Verdc.)KU Leuven, Laboratory of Food Technology
Md Bhuiyan Hafizur RahmanIUPFOOD graduate 2015Title: Inspection of food structure based on X-ray computed tomographyKU Leuven, Department of Biosystems, MeBioS division
NEWS FLASHES
“Greetings from the sunny islands of the Philippines! How are you? Hope you are all doing great as well. Anyway, I was asked by Anna Rose to send you some pics from the ASEAN Food Conference held here in the Philippines last June 24-26, 2014. It was great seeing fellow Filipino IUPFOOD scholars in the said event as well as those from other countries. Ms. Realm Alis presented a paper in the technical sessions. Likewise, I am so happy to share with you that, as representative of the Philippines, I was able to get the First Place in the Graduate Paper Competition against 5 other competing countries.”
OTHER NEWS
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‘BE PREP’ and ‘Student Welcome Days’SinceafewyearstheIUPFOODstudentshavethepossibilityofattendingpreparatorycourses‘BEPREP’,organizedbytheInterna-tional Training Centre of UGent. During the 2 week programme early September the participants do attend a multifold of activities: re-hearsal lectures on mathematics, chemistry and statistics, some practical exercises in the laboratory, but also introduction to the culture and habits in Flanders, some words of Dutch and other activities. Finally the programme allows the students to settle and complete all administration before the academic year really starts.
‘Students on Ice’On 13 November 2015 students dressed warm enough for an evening on ice. No Disney spectacle, but the real stuff! Woolen hats and gloves and heavy shoes protected us from cold and collisions. Unaccustomed at the start, some students proved to be the king or queen on the ice! With the disco music on top, one would forget there is something as studying as well…Finally a hot chocolate made us realize we were very tired indeed…
‘First time on Ice’ by Prathibha Chadalavada (student)Ice skating was a wonderful experience. Though it was scary to see people falling very badly, still had anexcitingnightwhileskatingontheice.Manyofourfriendsdiditforthefirsttime.Itwasfunseeingeach other while stepping forward with the skates like tortoise. Two hours of time just passed with few rounds. It was so cute looking at the kids skating in a rhythmic way and such an inspiration to learn it. Many volunteers have helped us in training the basics. I feel everyone has to try it once in a life time and enjoy the feel.
‘VLIR-UOS get together day’On Friday 11 December 2015, over 500 students from different developing countries assembled in Alma 2 for the Get Together Day. They got to know their fellow students a little better, enjoyed a winter barbecue, and danced the night away.
This year, it was KU Leuven’s turn to organize the annual Get Together Day, a social event for ICP students from over 30 different developing countries. They were welcome in Alma 2 for an aperitif and a tasty winter barbecue. The students could also pull funny faces in a photo booth or take part in a quiz. And what better way to end the evening than by dancing to sensual African rhythms and Flemish classics?
‘Be Connected’As a yearly tradition, the Flemish students of the Faculty of Bioscience En-gineeringofUGentorganizedajobfairon24February2016.Forthefirsttime, a side event was organized for the international students as well. Se-veral companies with international plants and connections presented their activities in the South and were ready for an interactive talk with the stu-dents.Itwastheidealopportunitytogetintouchwiththeprofessionalfieldand to discover eventual job opportunities in their home countries!
‘Flemish Folk GamesOn Thursday 17 March 2016 the International Training Centre of UGent organized a Flemish evening for all international students. Students could make acquaintance with typical Flemish folk games such as ‘Harrowshooting’, ‘ShuffleBoard’, ‘Barrelgame’andeven ropeskipping!Hungrystomaches were contented with some Flemish energy rich food and drinks: hot chocolate milk, fruit juice and pancakes all the way!
STUDENT ACTIVITIES
My first steps on ice…
Alumni Joel Juvinal, Johannes Magpusao, Realm Alis and Anna-Rose Pilapil, attending ASEAN Food Conference
Gustavo and coordinator Chantal Smout in front of the alumni’s pictures gallery Gustavo visiting the faculty of Bioscience Engineering
This summer Gustavo Campos Soares de Faria (graduate 2002) was in Belgium for a few days.Notwithstanding the rainy weather in Belgium at that time, Gustavo enjoyed his short stay and vi-sited Chantal Smout at the KU Leuven Laborato-ry of Food Technology. It was great to meet each other again!After several years in the protein industry (JBS) and food service sector (McDonald’s) Gustavo recently started working as a self-employed con-sultant.
in 2016 Md Bhuiyan Hafizur Rahman (graduate 2015) marriedwith Nushrat Yeasmen
Weddings
Our congratulations to Jeroen Maes (alumnus 2003) and his wife Rose-lien De Pau, who married on 23 May 2015
In 2016 Bobby Antan Caiquo (graduate 2016) married his beautiful lady: take a look at the colourful picture!!
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: +32-9-264.62.10e-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
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