NEWSLETTER

Katholieke
Universiteit
Leuven
INTERUNIVERSITY PROGRAMME
MASTER OF SCIENCE IN
FOOD TECHNOLOGY (IUPFOOD)
NEWSLETTER
Spring 2003
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Dear Graduates, Dear Students,
This is the fourth issue of the IUPFOOD Newsletter. It was created to keep you in touch
with IUPFOOD past graduates, students, lecturers and the Course Team.
One of the main highlights of the current academic year is the implementation of the
InterUniversity Programme in Food Technology (IUPFOOD) that was introduced to you in
our previous newsletter. This academic year (2002-2003) we are implementing the
Complementary Studies (1st year) of IUPFOOD. During the first semester, the 1st year
students lived in Gent and after the semester exams they moved to Leuven. Next academic
year (2003-2004), the Advanced Studies (2nd year) of IUPFOOD will be implemented and
the first
interuniversity diplomas ‘Master of Science in Food Technology’ will be awarded.
The course is not only changing, but is also growing. In the past, every year about 40
students participated in the programme (divided over the two years). Today the
programme is attended by 51 students: 31 students in the 1st year and 20 students
in the 2nd year.
Currently, VL.I.R., the main funding body of IUPFOOD, is undertaking efforts in the
framework of continuing education for past students of International Course Programmes.
Also for our programme, a ‘follow up activity’ will be organised to inform past ICP-students
on trends in food technology, food science and food engineering. In this context, very soon
a questionnaire will be send to past ICP-students in order to identify your needs for
continuing education and refresher courses.
As always, this Newsletter will introduce you to the students of the current academic year
and those who graduated last academic year. Furthermore, this Newsletter contains
an updated profile of the laboratories of the course coordinators, pictures of recent social
activities, information on the participation in conferences and
newsflashes.
We hope you will enjoy the fourth issue of our Newsletter. We hope to hear from you in
the near future (announcements, comments, ideas, suggestions, ...) !
Best regards,
The Course Team
Prof. Marc Hendrickx, Prof. André Huyghebaert, Prof. Koen Dewettinck, Dr. Chantal Smout,
Cindy Donné, Tiny Milliau & Mie Remaut
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STUDENTS ACADEMIC YEAR 2002-2003
1. COMPLEMENTARY STUDIES
IN FOOD TECHNOLOGY
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1. Analice KAMALA
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Born in Bukoba, Tanzania on October 4, 1972.
Obtained a Bachelor of Science in Food
Science and Technology at the Sokoine University of
Agriculture, Morogoro,Tanzania, in November 1999.
Professional background: Food Microbiologist in
Tanzania Food and Nutrition Centre.
e-mail: [email protected]
7. Gideon Abu ANYAMBOT
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Born in Muyaka, Cameroon on February 11, 1978.
He obtained a Bachelor of Science in Chemistry at the
University of Buea (Cameroon) in July 2001.
Professional background: Teacher inBiology and
Chemistry in a school inMpundu
e-mail: [email protected]
8. Priscila Maria CASTILLO SOTO
2. Florence Peter LEMA
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Born in Dar-es-Salaam, Tanzania on March 27, 1974.
Obtained a Bachelor of Science in Food Science and
Technology at the Sokoine University of Agriculture,
Morogoro, Tanzania, in November 1999.
Professional background: Part-time research assistant
at Muhimbili University College of Health Science and
operational manager and instructor of food hygiene and
nutrition at YMCA vocational training school for hotel
management.
e-mail: [email protected]
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9. Kamal Hossain PAIK
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3. Ozlem CANGAR
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Born in Ankara, Turkey on October 10, 1979.
Obtained a Bachelor of Science in Food Engineering at
the Middle East Technical University, Ankara, Turkey, in
January 2002.
Professional background: /
e-mail: [email protected]
Born in Guayaquil, Ecuador on December 8, 1974.
She obtained a Bachelor of Science in Food
Engineering at E.S.P.O.L. (Ecuador) in March 2001.
Professional background: Teacher at E.S.P.O.L.
e-mail: [email protected]
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Born in Bagerhat, Bangladesh on July 7,1977.
He obtained a Bachelor of Science in Biotechnology at
the Khulna University in April 2000.
Professional background: ProductionExecutive in
Industry
e-mail: [email protected]
10. Inneke COPPENS
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Born in Gent, Belgium on March 12, 1980.
She obtained a diploma of Industrial Engineer at the
Hogeschool Gent in June 2002.
Professional background:/
e-mail: [email protected]
4. Grace Patrick OKIROR
11. Flor de Maria GARCIA ORTIZ
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Born in Kumi, Uganda on February 17, 1974.
Obtained a Bachelor of Science in Agricultural
Engineering at the Makerere University, Kampala,
Uganda, in January 1999.
Professional background: Innovations’ Engineer at
Uganda Gatsby Trust.
e-mail: [email protected]
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Born in Piura, Peru on August 16, 1973.
Obtained an Engineering Degree in Food Industry at the
National University Agraria La Molina, Lima, Peru
Professional background: ?
e-mail: [email protected]
12. Himoonga Bernard MOONGA
5. Tran Thanh TRUC
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Born in CanTho, Vietnam on February 11, 1973.
Obtained a Bachelor of Science in Chemistry Education
at CanTho University, Vietnam, in September 1994 and
Engineering Degree in Food Technology at
CanTho University, Vietnam, in June 2000.
Professional background: Teacher at CanTho University
e-mail: [email protected]
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Born in Monze, Zambia on February 10, 1976.
Obtained a Bachelor of Science in Agriculture at the
University of Zambia, Lusaka, Zambia, in September
2001.
Professional background: Demonstrator of animal
nutrition and animal anatomy at the University of
Zambia.
e-mail: [email protected]
13. Hibru Kelemu MEBATSION
6. Silvenus Konyole OCHIENG
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Born in Siaya, Kenya on March 25, 1976.
Obtained a Bachelor of Science in Food Science and
Technology at the University of Nairobi, Nairobi, Kenya,
in November 1999.
Professional background: Quality assurance supervisor
at Frigoken Limited.
e-mail: [email protected]
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14. Pema DAKPA
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Born in Urak-Bahirdar, Ethiopia on August 8, 1976.
He obtained a Bachelor of Science in Chemical
Engineering at the Addis Ababa University in July 2000.
Professional background: Assistant lecturer at the Bahir
Dar University (Ethiopia)
e-mail: [email protected]
Born in Zhemgang, Bhutan on September 9, 1969.
He obtained a Bachelor of Science in Agricultural
Engineering at the Central Luzon State University
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(Philippines) in April 1998.
Professional background: Assistant Research officer at
the Ministry of Agriculture in Bhutan
e-mail: [email protected]
15. Goedele BUYENS
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Born in Leuven, Belgium on November 10,1980.
She obtained a diploma of Industrial Engineer at the
Institute of Technology Leuven in June 2000.
Professional background:/
e-mail: [email protected]
21. Mapaka MBENDE
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Born in Xi’an, PR. China on February 15,1978.
He obtained a Bachelor of Science in Biochemistry at
the Northwestern University (China) in July 2000.
Professional background: Quality inspector in Industry.
e-mail: [email protected]
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Born in Giza, Egypt, on January 1, 1974.
He obtained a Bachelor of Dairy Science and
Technology at the Cairo University (Egypt) in June
1999.
Professional background: Teaching and supervising
undergraduate students at the Cairo University
e-mail: [email protected]
18. Juliana Nduku KIIO
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Born in Mombasa, Kenya on November 30, 1974.
Obtained a Bachelor of Science in Food Science and
Postharvest Technology at the Jomo Kenyatta University
of Agriculture and Technology, Nairobi, Kenya, in April
1997.
Professional background: Research assistant and
lecturer at Jomo Kenyatta University.
e-mail: [email protected]
19. Juan Fernando VERGARA ESCOBAR
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Born in Popayan, Colombia on December 8, 1972.
He obtained a Bachelor of Veterinary Sciences at the
University of Caldas (Colombia) in May 1994.
Professional background: Head of the Health and
Environment Area in Colombia
e-mail: [email protected]
20. HOANG Van Tuyen
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Born in Thai Binh Province, Vietnam on November 1,
1973.
Obtained an Engineering Degree in Foodstuffs
Technology at the Hanoi University of Technology,
Vietnam, in May 1997.
Professional background: Researcher in National
Institute for Science and Technology Policy and Strategy
Studies
e-mail: [email protected]
Born in Hasselt, Belgium on August 7,1980.
She obtained a diploma of lic. Biochemistry at Ghent
University in June 2002.
Professional background:/
e-mail: [email protected]
23. Twambo HACHIBAMBA
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17. Mamdouh EL BAKRY
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Professional background: Assistant at the University of
Kingshasa
e-mail: [email protected]
22. Goele JANSSEN
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16. Ji ZHEN
Born in Mbanza-Ngungo, Congo on May 16, 1969.
He obtained a Bachelor of Science in Agricultural
Engineering at the University of Kinshasa in 1987.
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Born in Ndola, Zambia on September 3,1974.
Obtained a Bachelor of Science in Biological and
Chemical Sciences at the University of Zambia, Lusaka,
Zambia, in September 2001.
Professional background: Staff development fellow/
technician
e-mail: [email protected]
24. Maria Teresa LAVADO VERA
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Born in Lima, Peru on April 25, 1969.
Obtained an Bachelor of Science in Agronomy at the
National University Agraria La Molina, Lima, Peru, in
December 1996.
Professional background: ?
e-mail: [email protected]
25. Satara YUSUF
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Born in Musoma, Tanzania on January 17, 1970.
Obtained a Bachelor of Science in Food Science and
Technology at the Sokoine University of Agriculture,
Morogoro, Tanzania, in November 1999.
Professional background: Research and product
development officer in Community Food Processing
Centre.
e-mail: [email protected]
26. Monica Lourdes ESPINOSA SANCHEZ
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Born in Lima, Peru on February 6, 1972.
Obtained an Engineering Degree in Fisheryat the
National University Agraria La Molina, Lima, Peru, in
March 2000.
Professional background: ?
e-mail: [email protected]
27. Duncan ONGENG
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Born in Lira, Uganda on August 8, 1975.
Obtained a Bachelor of Science in Food Science and
Technology at the Makerere University, Kampala,
Uganda, in October 2000.
Professional background: Research assistant in
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National Postharvest Research programme.
e-mail: [email protected]
28. Leyla Maria OLIVO JIMENEZ
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Born in Lima, Peru on January 6, 1969.
Obtained an Engineering Degree in Agronomy at the
Federal University of Parana, Curitiba, Brazil, in March
1996.
Professional background: Engineer at the Fresh Food
Department of Cipres Alimentos S.R.L.
e-mail: [email protected]
29. Raisa CHIBOTARU
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Born in Domulgeni, Moldova on June 13, 1960.
Obtained an Engineering Degree in Cannery
Technology at the Chisinau Polytechnic Institute,
Moldova, in June 1982.
Professional background:
e-mail: [email protected]
30. Ayenew MELESE ENDALEW
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Born in Dangila, Ethiopia on July 4, 1972.
Obtained a Bachelor of Science in Agricultural
Engineering and Mechanization at the Awassa College
of Agriculture, Awassa, Ethiopia, in July 1998.
Professional background: Assistant lecturer at Debub
University
e-mail: [email protected]
31. Rainard Emmanuel MJUNGULI
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Born in Morogoro, Tanzania on August 16, 1968.
Obtained a Bachelor of Science in Agriculture General
at the Sokoine University of Agriculture, Morogoro,
Tanzania, in November 1997.
Professional background: Head Marketing at agricultural
Departement in NGO
e-mail: [email protected]
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2. ADVANCED STUDIES IN POSTHARVEST
AND FOOD PRESERVATION ENGINEERING
1. Joshua Mbaabu ARIMI
5. Mulugeta Admasu DELELE
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Born in Meru Central, 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, Nairobi, Kenya, in March
2000.
Professional background: Research assistant at Jomo
Kenyatta University of Agriculture and Technology
e-mail: [email protected]
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Born in Gojjam, Ethiopia on October 1, 1973.
Obtained a Bachelor of Science in Chemical
Engineering at the Addis Ababa University, Addis
Ababa, Ethiopia, in July 1995.
Professional background: Assistant lecturer at Bahir Dar
University
e-mail: [email protected]
2. Quang Tri HO
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Born in Dong Thap, Vietnam on January 19, 1973.
Obtained a Bachelor of Science in Food Technology at
the Cantho University, Cantho, Vietnam, in May 1995.
Professional background: Lecturer at Cantho University
e-mail: [email protected]
3. Priyanga Princy Halviti Kankanamge KARIYAWASAM
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Born in Elpitiya, Sri Lanka on April 13, 1973.
Obtained a Bachelor of Science in Agriculture at the
University of Peradeniya, Peradeniya, Sri Lanka, in
December 2000.
Professional background: Temporary lecturer at
University of Peradeniya.
e-mail: [email protected]
4. Collins AMANKWAAH
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Born in Offinso, Ghana on December 12, 1976.
Obtained a Bachelor of Science in Food Science at the
University of Ghana, Legon- Accra, Ghana, in June
2000.
Professional background: Teaching assistant at
university of Ghana
e-mail: [email protected]
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3. ADVANCED STUDIES IN FOOD
SCIENCE AND TECHNOLOGY
1. Francis Obuoro WAYUA
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Born in Siaya, Kenya, on February 7, 1974
Obtained a Bachelor of Science in Food Science and
Postharvest Technology at the Jomo Kenyatta University
in 1996
Professional background: Assistant research officer at
the Kenyan Agricultural Research Institute
E-mail: [email protected]
4. Agnieszka NIEMYJSKA
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Born in Wolomin, Poland, on February 21, 1979
Obtained a B. Sc. In Food Technology and Human
Nutrition Engineering at the Agricultural University of
Warsaw in July 2002
Professional background: /
E-mail: [email protected]
5. Huma Kumari BOKKHIM RAI
2. Gisela POQUIVIQUI
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Born in Oruro, Bolivia, on January 8, 1976
Obtained a Bachelor of Science In Agricultural
Engineering at the Panamerican School ‘El Zamorano’ in
Honduras in 1999
Professional background: Technical Manager for Private
Company
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Born in Sikaicha-2, Nepal, on March 12, 1969
Obtained a Bachelor in Food Technology at the Central
Campus of Technology Nepal in 1994
Professional background: Secondary teacher, assistant
food research officer
E-mail: [email protected]
6. Marcella Yen EKEKE NKONGO ETONDI
3. Els VAN HOECK
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Born in Bornem, Belgium, on July 24, 1979
Obtained a diploma in license in Nutrition and Dietetics
at the K.U.Leuven in 2001
Professional background: /
E-mail: [email protected]
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Born in Yaounde, Cameroon, on October 27, 1976
Obtained a Master in Animal Biology and Physiology at
the University of Dschang in 1998
Professional background: /
E-mail: [email protected]
7. Daniel Emilio RUBIO DIAZ
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Born in Trujillo, Peru, on March 10, 1978
Obtained a diploma of Food Industry Engineerat “La
Molina” National Agrarian University in 1999
Professional background: Production Managerat Tecno
Alimentos S.A.
E-mail: [email protected]
14. Geoffrey DE CONINCK
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8. Robert Ameh OCLOO
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Born in Accra, Ghana, on May 12, 1968
Obtained a Bachelor of Science in Agriculture at the
University of Cape Coast in 1997
Professional background: senior assistant at dept. of
Agricultural education
E-mail: [email protected]
Technology for the Uganda Polytechnic
E-mail: [email protected]
Born in Aalst, Belgium, on June 16, 1979
Obtained a diploma of Industrial Engineering in
Chemistry at the KaHo Sint-Lieven in 2001
Professional background: /
E-mail: [email protected]
15. Kasase CHITUNDU
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Born in Kitwe, Zambia, on October 22, 1972
Obtained a Bachelor of Science in Biology/Chemistry at
the University of Zambia in May 1996
Professional background: Tutor at the University
of Zambia
E-mail: [email protected]
9. Jeroen MAES
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Born in Lokeren, Belgium, on November 5, 1979
Obtained a diploma of Industrial Engineering in
Chemistry at the KaHo Sint-Lieven in 2001
Professional background: /
E-mail: [email protected]
10. Nyambe Lisulo MKANDAWIRE
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Born in Lusaka, Zambia, on November 15, 1972
Obtained a bachelor of Science in Biology/Chemistry at
the University of Zambia in 1999
Professional background: Laboratory Technician, private
industry
E-mail: [email protected]
11. Thu TRAN LE
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Born in Hanoi, Vietnam, on November 18, 1975
Obtained a Bachelor in Food Science and Technology
at the Hanoi University of Technology in 1997
Professional background: Lecturer, teaching Food
Processing Equipment at the Hanoi University
E-mail: [email protected]
12. Zuzanna PIENIAK
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Born in Wroclaw, Poland, on March 12, 1979
Obtained a B. Sc. In Food Technology and Human
Nutrition Engineering at the Agricultural University of
Warsaw in July 2002
Professional background: /
E-mail: [email protected]
13. Prossy BANGI
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Born in Jinja, Uganda, on March 28, 1970
Obtained a Bachelor of Food Science and Technology
at the Makerere University in 1994
Professional
background: Lecturer
on
Food
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GRADUATION 2001-2002
MASTER IN POSTHARVEST
AND FOOD PRESERVATION
ENGINEERING
MASTER IN FOOD SCIENCE
AND TECHNOLOGY
■ Sezin EREN ÖZCAN (Turkey)
Thesis: Combined high-pressure and temperature
inactivation kinetics of carrot pectinmethylesterase
(PME)
■ Gustavo Campos Soares de Faria (Brazil)
Thesis: Stochastic predictive microbiology: building
block for HACCP and risk analysis in food industry
■ Juliet Musalima Jennifer HATOHO (Uganda)
Thesis: Tomato pectinmethylesterase activity during
processing
■ Abashamo Lencho WAKO (Ethiopia)
Thesis: Modelling of moisture transport through the
cuticle of apple
■ Maxime NDAYIZEYE (Burundi)
Thesis: Inactivation kinetics of tomato polygalac-turonase during thermal and high pressure
processing
■ Thi Thanh Que PHAN (Vietnam)
Thesis: Determination of optimal modified atmosphere
packaging for mushrooms
■ Colleta Patrick SARIMBO (Tanzania)
Thesis: Determination of potato tubers activity during
storage
■ Daniel Ndaka SILA (Kenya)
Thesis: Pectinmethylesterase as a time temperature
integrator for thermal process evaluation
■ Liqun XU (China)
Thesis: Development and validation of a new
generation simple models for microbial growth
■ Matina JOSHI (Nepal)
Thesis: Inhibition of alicyclobacillus acidoterrestris in
apple juice
■ Thi Thao NGUYEN (Vietnam)
Thesis: Effect of Maillard reaction on egg white protein
gels
■ David Getuma NYACHUBA (Kenya)
Thesis: Preservation of fresh mussels (Mytilus edulis)
under high oxygen atmosphere
■ Wessy Pirbhai MEGHJI (Tanzania)
Thesis: Analysis of fumonisin in finger millet, peanuts
and kidney beans from Tanzania
■ Curtis Mbulanyumba KALUA (Malawi)
Thesis: Isothermal crystallization of cocoa butter
■ Deirdre C. WONG-LUN-HING (Suriname)
Thesis: Oxidative deterioration in French-fries as
influenced by frying oil quality
■ Xavier CANTON RIERA (Spain)
Thesis: Interaction between cationic liposome’s and
anionic surfactants
■ Huabing LU (China)
Thesis: Effect of plasma treatment on semi-ceramic
ultra filtration membranes
■ Yessica Allicia VILLANES SUAZO (Peru)
Thesis: Crystallization aspects of chocolate fat
blooming
■ Cheng WANG (China)
Thesis: Nanosuspension for the formulation of poorly
soluble compounds in aqueous medium
■ Andreja RAJKOVIC (Yugoslavia)
Thesis: Challenge testing of Listeria monocytogenes in
meat products
■ Maria Elena O. TABANDA (Philippines)
Thesis: Evaluation of cleanup methods in aflatoxin
analysis
■ Samuel F.M. CLAES (Belgium)
Thesis: Commercialisering van de A.O.C’s Côtes du
Ventoux, Côtes du Luberon en Vin Doux Naturel
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K.U.LEUVEN LABORATORY OF FOOD
TECHNOLOGY
Kasteelpark Arenberg 22 • B-3001 Leuven (Heverlee) • BELGIUM
STAFF
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director: Prof. Marc Hendrickx
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post-doctoral co-workers: 5
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pre-doctoral co-workers: 15
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administrative and technical
co-workers: 6
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MSc-students: ±10
PROCESSING EQUIPMENT:
RESEARCH ACTIVITIES
The Laboratory of Food Technology has concentrated
its research activities in the area of food preservation
and food processing. The main topic of interest to the
research unit is the impact of the interaction between
product properties and processing conditions on
functional properties of foods. The research objective
of the unit is to develop scientifically based
approaches to quantitatively evaluate the impact of
physical preservation/processing unit operations on
food functionality and to use these approaches in
design, evaluation and optimisation of such processes.
Where the first objective results in basic research, the
second objective is more application oriented and
involves case studies on food models and real foods at
pilot and industrial scale.
From the preservation processing point of view,
research is carried out on classical (existing) unit
operations such as thermal processing, refrigeration
and freezing and on novel processing techniques such
as high pressure/thermal treatments, high pressure
assisted freezing and thawing and the use of high
electric field pulses. We focus on food functional
properties that are of technological and nutritional
importance and are related to (bio)-chemical and
physical changes in foods during processing. We are
mainly interested in mechanistic and kinetic aspects of
the processes that take place in foods as they are
influenced by intrinsic and extrinsic (processing)
factors. The kinetics are translated in predictive
mathematical models that can serve in solving
problems of design, evaluation and optimisation of unit
operations and specific sensors (indicators) for
process impact evaluation.
Pilot retort
High pressure equipment
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Typical examples of currently active research
projects are:
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Functional safe foods by high pressure processing:
basic strategic research
Biocatalysts for improved functional properties
of foods
Enzyme kinetics during thermal and non-ther
mal food processing
The inactivation kinetics of pectinmethylesterase
and polygalacturonase and functional properties of
foods
Endogenous pectinases and pectin conversion
as a basis to quantify texture degradation
kinetics during thermal/high pressure processing of
fruits and vegetables
The relation between enzyme catalysed substrate
conversion reactions and modification of
rhogy/texture of tomatoes and carrots after
thermal/high pressure processing
Exogenous pectinmethylesterase in fruit and
vegetable processing
The stability of nutritional aspects towards
combined high pressure thermal processing: a
kinetic study
The effect of processing on the technological
and nutritional properties of liquid egg white
The development and validation of a biochemical
time temperature integrator for thermal process
evaluation
Intrinsic indicators for processed milk authenticity
Process calculation methods for high pressure
processes with and without phase transitions
The application of food polymer science to
frozen storage stability of foods
Electrophoresis
system
Low pressure
chromatography
Colorimetry
WEBSITE
http://www.agr.kuleuven.ac.be/lmt/vdt
ANALYTICAL EQUIPMENT:
High performance
liquid
chromatography
Differential
scanning
calorimetry
Spectrophotometry
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GHENT UNIVERSITY
LABORATORY OF FOOD
TECHNOLOGY AND ENGINEERING
Coupure Links 653 • B-9000 Gent • BELGIUM
Director: Prof. dr. ir. Koen Dewettink
Vandewalle)
Mathematical modelling of the crystallization
behaviour of cocoa butter (I. Foubert)
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Model-based prediction of migration-fatbloom
on chocolate (E. Agache)
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The detection of GMOs in the sweeteners
industry (N. Gryson)
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A computational fluid dynamics approach for
modellingtransient heat transfer and microbial
inactiviation during pasteurization of intact
eggs (S. Denys)
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Development of a CFD-model in favour of
process optimalization of fluid bed systems in
the food industry (F. Depypere)
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Development of a process control strategy of
fluidised bed coating in the food industry
(F.Ronsse)
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Professor K. Dewettinck leads the Laboratory of Food
Technology and Engineering, which is a part of the
department of Food Technology and Nutrition (Ghent
University). This laboratory focuses on the research of
phenomena during the transformation of agricultural
raw materials to food stuffs. Food Technology
emphasises the product and deals with micro- and
macroscopic phenomena. Food Engineering relates to
the quantitative study of unit operations applied in the
production of food stuffs.
Concerning Food Technology, research is focussed
towards either multicomponent model systems as well
as real systems having a complex structure. More
specifically, following processes are studied :
component interactions and microstructure formation,
kinetics of phase transitions such as crystallization of
fats and protein denaturation, the effect of unit
operations on microstructure formation, and the
relation microstructure-product quality.
In Food Engineering, research is focussed towards the
interaction between the process and the bio product
with its physical, chemical and biochemical properties.
More specifically, following processes are studied : (1)
air drying including functionalising powders by means
of fluidised bed technology (micro encapsulation and
agglomeration), (2) continuous heat treatment of liquid
products with a broad range of viscosities, including
aseptic filling, (3) oil and fat technology, (4)
homogenisation and (5) high isostatic pressure.
An overview of the current projects is given in the
following paragraph.
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Structure formation of protein/polysaccharide
mixtures as a result of a combined high
pressure, high shear and/or heat treatment
(S.Dierckx)
Influence of process parameters and
ingredient interactions on the texture of starch
based milk desserts (D. Verbeken)
Enrichment of high-grade nutritional minor
components from the milk fat globule mem
brane (R. Rombaut)
Enrichment of aromas in milk fat : study of
technology, influence of process conditions
and matrix effects (K. Saerens)
Characterisation of the crystal structure of
spray-dried emulsions of monoglycerides and
their functionality in sponge cake (D.
More information can be found on the web-site :
http://allserv.rug.ac.be/~pprovijn/Technology/star.htm.
SUMMARY PhD
‘NUMERICAL COMPUTATION OF AIR,
MOISTURE AND HEAT TRANSFER IN
CHICORY ROOT COLD STORE’
My Lan Hoang
SUMMARY PhD
‘FUNCTIONAL ANALYSIS OF GENE
FAMILY IN THE YEAST SACCHAROMYCES CEREVISIAE’
Yi-Jen Chuang
To provide the market with high quality Belgian endive all
year round, cooling is applied to store the chicory roots for
an extended period of 9 months. Suboptimal air conditions (air flow rate, air temperature and relative humidity)
may cause the chicory roots to suffer freezing injury,
water loss due to evaporation, rotting due to a non-effective cooling. Besides, non-uniform cooling causes the
roots to have a large variability in quality, which will affect
the chicon quality afterwards. Therefore, storage operations need to be designed to minimise product losses.
This thesis aimed to develop a model, which predicts the
airflow, heat and mass transfer processes in the bulk of
chicory roots and industrial cold stores. Computational
Fluid Dynamics (CFD) was used as it is a versatile tool to
solve the fundamental governing equations for fluid flow
numerically on powerful computers in order to obtain the
velocity, the temperature, the humidity, the pressure and
the turbulence intensity at a large number of points in the
computational domain. The addition of new features to a
basic model within the CFD environment required an
extensive validation. A two-phase model for heat and
mass transfer inside bulk of chicory roots was developed.
The model predictions were validated for the air and product temperature, the air moisture content and the product
weight loss. The temporal and spatial profiles of temperature and air humidity and the weight loss of a 40 kg bulk
of roots subjected to a uniform air flow with a variable
temperature, humidity and velocity corresponded well
with measured profiles. A sensitivity analysis was carried
out to study the influences of the air properties as well as
the product properties to the model predictions. A transient three-dimensional CFD model was developed to calculate the velocity and temperature distribution in an
existing empty cold store. The dynamic behaviour of the
fan and cooler was modelled. The model accounted for
turbulence by means of the standard k-e model with standard wall profiles. The model was validated by means of
velocity and temperature measurements. Due to limitations of the computer resources and the turbulence treatment, an accuracy of 22% on the velocity magnitudes
inside the empty cold store was achieved and a more uniform temperature distribution was predicted. It was shown
that grid independence was difficult to achieve and neither the RNG k-e model nor RS model improved the
model predictions. In the loaded cold store, the model
accounted for the fan swirl. Due to simplification of the
model to one phase model and due to variation of the
product properties, an overprediction on the temperature
was found. However the trends of the cooling curves and
temperature distribution were captured. CFD was finally
applied to study the effect of the air gaps in bins to the
cooling process and to optimise the design of a new cold
store. It was shown that models of different complexity
can and should be used to study heat and mass transfer
in cold stores at different scales.
The genome sequence of the yeast Saccharomyces
cerevisiae has provided the first complete list of the working parts of a eukaryotic cell. The following new challenge
is to discover what each of the gene products does and
how they interact in a living yeast cell. The original
sequencing group together with yeast specialists took the
plan to analyse each novel gene to a level at which a specialist laboratory can with confidence, incorporate it into is
own research program. This work was aimed at annotating yeast novel genes. Taking the genetic redundancy
phenomena into account, ten yeast novel genes that
encode three groups of possibly redundant proteins were
selected as the study subject. These genes are classified
as gene family I , gene family II and gene family III by
their encoding proteins. Two approaches have been used
to explore function of these genes: (1) gene and protein
specific assays, (2) in silico sequence analyses. The protein specific assays include the growth assays of the gene
deletion mutants and the gene overexpression mutants,
and the protein localisation by using green fluorescent
protein fusion constructs. Besides, the data collected
from functional genomic analyses were used to describe
gene transcription activities. The in silico sequence
analyses cover on-line homology search and motifs and
domain search. These analyses suggested that the members of gene family I encode transmembrane proteins,
respond to ion homeostasis, and are involved in cell
growth and morphological changes, and that the members of gene family II encode oxidative-stress related
dehydrogenase and are involved in a complicated expression control. So far, it is found that it is difficult to provide
a distinct functional profile for the members of gene family III with these approaches. In the meanwhile, another
group has identified the activities of two members of gene
family III with a chemical genomic approach. This work
intended to annotate three novel yeast protein families
encoding genes with a gene first approach . The gene
information obtained in this work permits a specialist laboratory to continue more specific researches.
(1) Genetic redundancy means that two or more
genes are performing the same function in a given
genome
(2) The members of gene family I are YGL139w,
YPL221w, YAL053w and YOR365c
(3) The members of gene family II areYCR102c,
YLR460c and YNL134c
(4) The members of gene family III areYLR405w,
YML080w and YNR015w
(5) An approach that specially analyses genes
delineated from genome sequencing. The DNA or its
translated sequence of a gene is the knowledge to
start the research.
15
PARTICIPATION IN CONFERENCES
Once again, the IARW/WFLO (International
Association of Refrigerated Warehouses / World Food
Logistics Organization) managed to organize an
excellent Education Program. Some 80 participants,
representing 13 European countries, North America,
Asia and Africa, met in Leuven on February 18-19,
2002 for the 5th IARW/WFLO European Education
Program. In the framework of the course ‘System
Analysis’, students of the Advanced Studies in
Postharvest and Food Preservation Engineering
attended the programme.
The Strategic Day consisted of a seminar which
focused primarily on strategic subjects, while the
Practice Day was in the format of a workshop where
operationally oriented topics were discussed.
Strategy Day (Monday February 18, 2002)
The theme for 2002 was ‘Safety and security in and
around the cold store’, but there was ample attention
for other topics related to the industry as well.
Practice Day (Tuesday February 19, 2002)
The Practice Day consisted of one workshop and one
panel.
The workshop ‘Automation & mechanization to
reduce the shortage of qualified staff’ drew an overwhelming number of registrations and therefore it was
decided to focus entirely on this topic. In this workshop,
warehouse members with experience in this area and
associate members specialized in this type of
solutions, told the audience about the pros en cons.
The second part of the morning was dedicated to a
panel discussion on ‘Insurance after September
11’. Since the event in the United States, the PRW
industry has been faced with incredible price
increases in insurance. Two insurance experts in the
field of warehousing and logistics addressed the issue
of how to avoid further increases in premiums. With the
end of this discussion, also came the official end of this
two-day education program. Thirty participants, however, had taken up the opportunity to register for an
afternoon visit to the Christian Salvesen Distribution
Center in Tilburg (the Netherlands). This state-of-the
art storage and distribution center has an automated
layer order picking system. Furthermore, the fire
protection system is based on low oxygen. After an
extensive presentation about the operational aspects,
the participants were shown around the facility and
were visibly impressed with it.
16
IMPRESSIONS OF THE STUDENTS:
■
■
■
■
“It was overwhelmingly educative, informative ...
and a golden change to explore the practical
application of science in the food industry.” (Sila
Daniel Ndaka, Kenia).
“I was very much impressed by the pleasant
atmosphere among the participants ... and with
all the technology at Christian Salvesesn in
Tilburg.” (Maxime Ndayizeye, Burundi).
“It was a great opportunity to meet with the
professionals of the industry. I have realized that as
a food engineer I have to consider more than
processing of food, but also safety, fire
protection, insurance and even politics ...”
(Sezin Eren Özcan, Turkey).
“I learned a lot about the day-to-day business in
the food refrigeration industry ... and I think this
information will be very helpful in my future
work and life.” (Xu Liqun, China).
SOCIAL
ACTIVITIES
After the proclamation on July 8, 2002, we organised a
‘farewell dinner’ for the students of the ‘Advanced
Studies in Postharvest and Food Preservation
Engineering’. Together with the students of the first
year we had a nice typical Belgian dinner in a restaurant in Leuven.
17
Impressions of 1st year students
In September most of the participants of the
course arrived in Belgium at the University and
at the beginning of October almost everyone was
already settled. Here is where many of the
activities at the University start.
The first activity was on October 3, 2002, a welcome diner arranged by the Department which
took place at ‘t Pand, the University reception
area. On that day we had a chance to meet
programme administrators and instructors with
their families. There was also the opportunity to
meet fellow students from different countries
(new, senior and graduates) and share experiences. This day was among the first of its type
where we had a free discussion and an insight of
the society too. We enjoyed a Belgian dinner and
had a lot of drinks. We wished it was on a Friday,
so that it could be extended and have more fun.
The second activity was a welcome day organised by Ghent University on October 4, 2002,
which took place at the Aula Hall in the city. At
that day we had the chance to know about the
different University programmes and research
activities. We learned more details of the sponsorships, especially on insurance. Moreover, we
were introduced also to the students organisations and how it works for family reunion
arrangements. Lastly we had a nice guided tour
in Ghent with some refreshments. It was a nice,
enjoyable day! Ghent, a good old city, rich in
history.
Following that month we had a Welcome day by
OBSG,
which
stands
for
‘Ontmoeting
Buitenlandse Studenten Gent’ or ‘Meeting
International Students in Ghent’. This institution offers accommodation to international students from developing countries who have come
to Ghent University to perfect their professional
knowledge. It has also a social service where all
international students can have information
about non-academic matters like practical,
financial, social and psychological support and
help. You must be there for entertainment, social
and cultural activities, friendly atmosphere and
it is a place to relax, chat and also the best way
to get to know each other and to have a wider
look on the world. We really had a nice time
there: ‘It was a home away from home’.
That was all for that month and we continued
with classes until December where we had two
exciting activities.
On December 14, 2002, a visit to Antwerpen was
organised (the most famous historical city of
Belgium). This visit was one of its kind. It
started on a chilly morning with some students
missing the bus, but due to the scheduled
activities ahead, they could not miss all, thus
jumped on the train to Antwerpen. First, we had
a guided tour of the city, full of monumental
buildings, what was pretty exhausting. The
people enthusiastic snapped scenes, but the film
soon ran out because there was too much too
snap! Time did not wait either and soon it was
lunch time and we had settled for a picnic. This
took us to the restaurant in the Zoo, which was
the next place to visit.
This visit to the Zoo made some nostalgic for this
was the first time since we came, that we saw
some animals we were used to see on daily basis,
e.g. Zebras. Being one of the biggest Zoos in
Europe, virtually all animals were there from the
Australian Kangaroo to the Lion King and the
seals. Amazing was the organisation of the Zoo.
One can virtually visit this place without a guide
through for all the information is there. This
surely was a must to visit for everybody and it
was a time to relax during a tight schedule. This
was even more exhausting than the guided tour
of the city, but it was so nice that many people
found themselves being reminded by the closing
bell to leave the Zoo. Photos taken and animals
seen, it was time to go back to Ghent. On our way
home we thought of the birthday song ‘I went to
a Zoo, I saw a hippo and I thought it was you...’.
This in reference to a person celebrating his
birthday.
Finally the first semester was coming to an end
and every movie fan was talking about ‘The Lord
of the Rings’. The course coordinators organised
a trip for a movie night on December 28, just
after Christmas.
It was amazing how time passed by, but people
looked forward enthusiastically to the end of the
year. As usual, this occasion was used to share
experiences among the participants on how people have such occasions like Christmas and New
Year in the different countries of the world. And
of course the usual Belgian snacks and drinks
were supplied as refreshments.
Winter cold started biting, all was said and
done and with exams around the corner, all students returned to there homes to have a big sleep
and start fresh to study for the exams!
Silvenus and Florence
18
NEWS FLASHES
The following graduates have finished their PhD:
■
■
My Lan HOANG (Vietnam), graduate of 1998;
Title: ‘Numerical computation of air, moisture and
heat transfer in chicory root cold store’, at the
Laboratory for Postharvest Technology’
(K.U.Leuven).
Yi-jen CHUANG (Taiwan), graduate of 1996;
Title: ‘Functional analysis of gene family in the
yeast saccharomyces cerevisiae’, at the
Laboratory of Gene Technology (K.U.Leuven).
With great joy we announce you the following births:
■
April 27, 2002:
Tanisha (3,900 kg and 54 cm), first daughter of
Naznin SULTANA, graduate of 2001, and her
husband Tareef Hayat Khan.
■
May 27, 2002:
Thomas (3,000 kg and 53 cm), second son of
Inneke INDRAWATI, graduate of 1996, and her
husband Andy Hartono.
■
November 7, 2002:
Octavie (3,630 kg and 52 cm), the second
daughter of Koen DEWETTINCK and his wife
Kathy Messens.
■
November 26, 2002:
Patrick (2,700 kg and 48 cm), the third son of
Colleta Patrick SARIMBO, graduate of 2002,
and her husband Deogratias Shayo.
■
March 11, 2003:
Nhat Anh (3,400 kg), the first son of Binh LY
NGYEN, graduate of 2000, and his wife Hien.
■
March 26, 2003:
Ammanuel, the first son of Netsanet
SHIFERAW TEREFE, graduate of 1998, and
husband Asferd Mengesha Woldemichael.
The following graduates have recently started a PhD:
■
■
■
Sezin EREN ÖZCAN (Turkey), graduate of 2002;
Title: ‘Determination and control of airflow pattern
in agricultural buildings’, at the Laboratory of
Agricultural Buildings Research (K.U.Leuven).
Maxime NDAYIZEYE (Burundi), graduate of
2002; Title: ‘The role of peptides in the rhizobium
etli CNPAF 512-Phaseolus vulgaris symbiosis’,
at Centre of Microbial and Plant Genetics
(K.U.Leuven).
Daniel Sila NDAKA (Kenya), graduate of 2002;
Title: ‘Texture kinetics of vegetables during
thermal and high pressure processing’, at the
Laboratory for Food Technology (K.U.Leuven).
In October 2002, Annelies PEDE left her job as
course secretary at the University of Ghent.
Since then Tiny MILLIAU has taken over the daily
activities.
19
KATHOLIEKE UNIVERSITEIT LEUVEN
FACULTY OF AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
LABORATORY OF FOOD TECHNOLOGY
Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
Phone +32-16-32.14.09, Fax +32-16-32.19.60
e-mail: [email protected]
UNIVERSITEIT GENT
FACULTY OF AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES
DEPARTMENT OF FOOD TECHNOLOGY AND NUTRITION
Coupure Links 653, 9000 Gent, Belgium
Phone +32-9 264-61-10, Fax +32-9-264.62.22
e-mail: [email protected]
Internet: http://www.agr.kuleuven.ac.be/iupfood
FLEMISH INTERUNIVERSITY COUNCIL (VL.I.R.)
Bolwerksquare 1A, 1050 Brussel, Belgium
Phone +32-2-289.05.58 - Fax +32-2-514.72.77
e-mail: [email protected],
Internet: http://www.vlir.be