newsletter - iupfood2 dear alumni, dear students, dear all, the time has come to present you the...

INTERUNIVERSITY PROGRAMMEMASTER OF FOOD TECHNOLOGY

(IUPFOOD)

NEWSLETTER Spring 2011

KatholiekeUniversiteit

Leuven

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Dear alumni, dear students, dear all,

The time has come to present you the twelfth IUPFOOD Newsletter,informing you about highlights of this academic year.

This academic year we welcomed twenty-nine students in the first year'Master of Food Technology'. Twenty-nine students started the second

year of our interuniversity programme 'Master of Food Technology'.

As was the case the previous years, the current students of theIUPFOOD programme and the graduates of the past academic year will beintroduced to you. Moreover, this newsletter contains an updated profileof a research laboratory involved in IUPFOOD and gives you an overview

of finished PhD's of former IUPFOOD students, social activities,students' impressions and interesting newsflashes.

We hope you will have a lot of pleasure in browsing through this twelfthIUPFOOD Newsletter and we hope to hear from you in the near future

(announcements, comments, ideas, suggestions,…)!

Best regards,

The course team

Prof. Marc Hendrickx, Prof. Koen Dewettinck, Dr. Chantal Smout,ir. Katleen Anthierens, Ruth Van den Driessche and Katrien Verbist

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STUDENTS ACADEMIC YEAR 2010-2011

FIRST YEAR MASTEROF FOOD TECHNOLOGY

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1. Mohamad ABDELLATIF• Born in Cairo, Egypt on February 16, 1982• Obtained a Bachelor of Veterinary Medicine Sciences at the Cairo University, in 2003• Professional background: Production Section Head at a Food Manufacturing Company• * [email protected]

2. Md. Aslam ALI• Born in Kusthia, Bangladesh on January 4, 1982• Obtained a Master of Science in Food Engineering at the Bangladesh Agricultural University,

Mymensingh, in 2008• Professional background: Lecturer at the Hajee Mohammad Danesh Science and technology

University, Dinajpur• * [email protected]

3. Realm ALIS• Born in Kalibo Aklan, Philippines on February 19, 1984• Obtained a Bachelor of Science in Food Technology at the Visayas University of the Philippines,

in 2004• Professional background: Science Research Assistant at Aklan State University• * [email protected]

4. Vasileios ANESTIS• Born in Amarousio Attikis, Greece on February 7, 1985• Obtained a Diploma Chemical Engineering at the Aristotle University of Thessaloniki, in 2009• Professional background: Chemical Engineer at the Greek Army• * [email protected]

5. Karin CORONADO MATUTTI• Born in Apurimac, Peru on May 25, 1980• Obtained a Bachelor of Science at the Universidad Nacional Agraria La Molina, in 2005 and a Diploma

Agronomist Engineer at the Universidad Nacional Agraria La Molina, in 2006 • Professional background: Assistant Professor at the Universidad Nacional Agraria La Molina• * [email protected]

6. Molly GABAZA• Born in Mutare, Zimbabwe on May 24, 1985• Obtained a Bachelor of Science in Food Science and Technology at the University of Zimbabwe,

in 2008• Professional background: Teaching Assistant at the University of Zimbabwe• * [email protected]

7. Ekta GOSAIN• Born in Delhi, India on January 17, 1988• Obtained a Bachelor of Engineering in Biotechnology at the Amity University, in 2009• Professional background: /• * [email protected]

FIRST YEAR MASTER OF FOOD TECHNOLOGY

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8. Adane Gabisa GULTI• Born in Adigrat, Ethiopia on June 18, 1986• Obtained a Bachelor in Chemical Engineering at Bahir Dar University, in 2008• Professional background: Assistant Lecturer at Bahir Dar University• * [email protected]

9. Khanh Van HO• Born in Can Tho, Vietnam on August 21, 1985• Obtained a degree in Engineering of Food Technology, Can Tho University, in 2008• Professional background: Research Officer at the College of Agriculture and Applied Biology,

Can Tho University• * [email protected]

10. Philip KAHUMA• Born in Hoima, Uganda, on April 24, 1984• Obtained a Bachelor of Food Processing Technology at the Kyambogo University, in 2006• Professional background: Training Officer at the Uganda National Bureau of Standards • * [email protected]

11. Clare KYOMUGASHO• Born in Ibanda, Uganda, on September 1, 1983• Obtained a Bachelor of Food Processing Technology at the Kyambogo University, in 2006• Professional background: Teaching Assistant at Kyambogo University• * [email protected]

12. Tao LIU• Born in Tianjin, China, on January 1, 1988• Obtained a Bachelor in Biological Sciences at the Fudan University, in 2010• Professional background: Research Assistant at the Fudan University• * [email protected]

13. Alireza LOTFOLAH POUR• Born in Bijar, Iran, on September 13, 1980• Obtained a Bachelor of Food Science and Industries Engineering at the Islamic Azad University,

in 2006• Professional background: Quality Control Manager at a Private Company• * [email protected]

14. Kidus Michael MEKONNEN• Born in Wonji, Ethiopia, on July 4, 1986• Obtained a Bachelor of Food Science and Postharvest Technology at Hawassa University, in 2007• Professional background: Researcher at the Southern Agricultural Research Institute• * [email protected]

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15. Leonard MUTSOKOTI• Born in Harare, Zimbabwe, on September 12, 1981• Obtained a Bachelor of Food Science and Technology at the University of Zimbabwe, in 2004

and a Bachelor of Food Science Special Honours at the University of Zimbabwe, in 2006• Professional background: Assistant Lecturer at the University of Zimbabwe• * [email protected]

16. Anh Lam Tuan NGO• Born in Ho Chi Minh City, Vietnam, on January 7, 1985• Obtained a Bachelor of Chemical and Food Engineering at the Ho Chi Minh City University of

Technology, in 2008• Professional background: Assistant lecturer at the Ho Chi Minh City University of Technical Education• * [email protected]

17. Thi Nhu Ha NGUYEN• Born in Can Tho City, Vietnam, on October 1, 1983• Obtained a Bachelor in Food Technology, Can Tho University, in 2007• Professional background: Lecturer at Can Tho University• * [email protected]

18. Thi Thu Nga NGUYEN• Born in Hanoi, Vietnam, on January 29, 1984• Obtained a Bachelor in Food Preservation and Processing at the Hanoi Agricultural University, in 2006• Professional background: Lecturer and Researcher at the Hanoi Agricultural University• * [email protected]

19. Ladie Anne PALERMO• Born in BayBay Leyte, Philippines, on October 20, 1987• Obtained a Bachelor of Science in Food Technology at the Visayas State University, in 2009• Professional background: Supervisor at a Private Company• * [email protected]

20. Thi Tuyet Mai PHAM• Born in Phu Tho, Vietnam, on October 1, 1982• Obtained a Bachelor in Biotechnology, Moscow State University, in 2007• Professional background: Lecturer and Researcher at Thai Nguyen University of

Agriculture and Forestry• * [email protected]

21. Trang PHAN• Born in Hau Giang, Vietnam, on September 2, 1985• Obtained a degree in Food Technology, Can Tho University, in 2008• Professional background: Researcher at Can Tho University• * [email protected]

22. Pravin RAJARETHINEM• Born in Anaimalai Tamilnadu, India, on October 7, 1987• Obtained a Bachelor of Technology-Biotechnology at the Anna University, in 2009• Professional background: Trainee at a Private Company• * [email protected]

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23. Arima SETIOWATI• Born in Gunung Kidul, Indonesia, on March 25, 1987• Obtained a Bachelor in Food Technology at the Gadjah Mada University, in 2009• Professional background: Research Assistant at Gadjah Mada University• * [email protected]

24. Arunkumar SURIYAMOORTHI • Born in Salem Tamilnadu, on February 10, 1987• Obtained a Bachelor in Biotechnology at the Kumaraguru College of Technology,

Anna University, in 2009• Professional background: Trainee at a Private Company• * [email protected]

25. Emmanuel Staffor TCHUENCHE KOUAM• Born in Douala, Cameroon, on January 7, 1985• Obtained a Master in Biochemistry at the University of Yaounde, in 2008• Professional background: /• [email protected]

26. Jean De Dieu UMUTONI • Born in Kibilizi Gisagara, Rwanda, on November 30, 1982• Obtained a Bachelor of Food Science and Technology at the Kigali Institute of Science, in 2008• Professional background: Professional at the Rwanda Agricultural Development Authority• * [email protected]

27. Hang VU THI• Born in Hung Yen, Vietnam, on January 6, 1984• Obtained a Bachelor of Science in Food Preservation and Processing at the Hanoi University of

Agriculture, in 2007• Professional background: Lecturer at the Hanoi University of Agriculture• * [email protected]

28. Magda XANTHINA • Born in Bogor, Indonesia, on September 26, 1987• Obtained a Bachelor in Biotechnology at the Atma Jaya Catholic University of Indonesia, in 2005• Professional background: Nutritionist at a Private Company• * [email protected]

29. Hui XU • Born in Zhejiang, China, on October 7, 1987• Obtained a Bachelor Diploma for Undergraduate Students at the Beijing Forestry University, in 2009• Professional background: Intern in Capital Museum of China• [email protected]

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STUDENTS ACADEMIC YEAR 2010-2011

SECOND YEAR MASTEROF FOOD TECHNOLOGY

Option 'FOOD SCIENCE AND TECHNOLOGY'

Option 'POSTHARVEST AND FOOD PRESERVATION ENGINEERING'

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SECOND YEAR MASTER OF FOOD TECHNOLOGY

1. Asaduzzaman Md.• Born in Rajshahi, Bangladesh on November 10, 1977• Obtained a Bachelor of Science in animal husbandry at the Bangladesh Agricultural University,

in 1998 and a Master of Dairy Science in 2002• Professional background: Junior Officer in Bangladesh Milk Producers' Cooperative Union Ltd• * [email protected]

2. Hasan S. M. Kamrul• Born in Bogra, Bangladesh on December 15, 1980• Obtained a Bachelor of Science in Agricultural Engineering at the Bangladesh Agricultural University,

in 2005 and a Master of Food Technology in 2006• Professional background: Lecturer at Hajee Mohammad Danesh Science and Technology University• * [email protected]

3. Lien Vermeir• Born in Hamme, Belgium on Oktober 28, 1982• Obtained a Master of Pharmaceutical Sciences at Ghent University, Belgium, in 2005• [email protected]

4. Chefu Desire Suh • Born in Bamenda, Cameroon on Oktober 13, 1984• Obtained a Bachelor of Science in Microbiology at the University of Buea, in 2006• Professional background: Assistant Field Controller at USICAM• * [email protected]

5. Baiye Mfortaw Mbong Victor• Born in Yaounde, Cameroon on May 8, 1982• Obtained a Bachelor of Science in Microbiology\Medical Laboratory Technology at the University of

Buea, 2005• Professional background: Head of Department, Agriculture and Food Technology• * [email protected]

6. Wu Chunli• Born in Nanjing, China on January 8, 1984• Obtained a Bachelor of Science in Food Science and Engineering at the Jilin Agricultural University,

2006• Professional background: Assistant to Dystar Nanjing Colors Co• * [email protected]

7. Zhang Yue• Born in P.R.China, China on October 5, 1985• Obtained a Bachelor in Food Science and Technology at the Jiangnan University, 2008• Professional background: Assistant analyst desk research and analysis at Schmittzehe and Partners

Unit• * [email protected]

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8. Salazar Camacho Natalia Andrea• Born in Ibague, Colombia on August 1, 1982• Obtained a Bachelor of Science in Chemical Engineering at the University of Ibague, Colombia,

in 2009• Professional background: Teacher and Laboratory Supervisor at University of Ibague in Colombia• * [email protected]

9. Rojas Alfaro Diana Maritza• Born in Ibaque, Colombia on July 29, 1981• Obtained a Bachelor of Science in Chemical Engineering at the National University of Colombia,

in 2005 and a Master in Industrial Control Engineering at the University of Ibague• Professional background: Researcher at the University of Ibague• * [email protected]

10. Gemechu Feyera Gobena• Born in Wollega, Ethiopia on September 25, 1984• Obtained a Bachelor of Science in Agriculture (Food Science and Postharvest Technology)

at the Haramaya University in 2007• Professional background: Graduate Assistant at the Haramaya University• * [email protected]

11. Gebremeskel Abrehet Fisseha• Born in Tigray, Ethiopia on August 6, 1987• Obtained a Bachelor of Science in Food Science and Postharvest Technology

at the Hawassa University, in 2007• Professional background: Graduate Assistant at the Hawassa University• * [email protected]

12. Tamiru Biniam• Born in Adama, Ethiopia on November 17, 1986• Obtained a Bachelor of Science at the Bahir Dar University, Ethiopia, 2008• Professional background: Graduate Assistant at Bahir Dar University• * [email protected]

13. Tharakachand Ponnala • Born in Metpally, India on January 31, 1985• Obtained a Bachelor of Biotechnology at the CMR College of Engineering and Technology, in 2007• Professional background: Quality Analyst at Health Plus Foods Stuff• * [email protected]

14. Affandi Fahrizal Yusuf • Born in Yogyakarta, Indonesia on Oktober 26, 1984• Obtained a Bachelor of Agro-industrial Technology at the Gadjah Mada University, in 2005• Professional background: Site Manager of Agribusiness Development at the Government Board of

Agriculture and Forestry Bantul Residence• * [email protected]

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15. Rizky Ichan Taufik• Born in Jakarta, Indonesia on January 9, 1984• Obtained a Bachelor of Science in Chemistry, University of Indonesia, in 2006• * [email protected]

16. Puji Kristina• Born in Jakarta, Indonesia on July 21, 1984• Obtained a Bachelor of Science in Biotechnology at the Atma Jaya Catholic University, 2006• Professional background: Product Development Supervisor at PT Indofood Sukses Makmur• * [email protected]

17. Jamsazzadeh Zahra• Born in Mashhad, Iran on September 16, 1982• Obtained a Bachelor of Food Science and Technology at the Ferdowsi University of Mashhad, in 2005• * [email protected]

18. Zarmehrkhorsid Raziyeh• Born in Shiraz, Iran on September 21, 1978• Obtained a Bachelor of Science in Environmental Health at the Shiraz University of Medical Science,

2001• Professional background: Research at Isfahan Technology town• * [email protected]

19. Njoroge Daniel• Born in Nyeri, Kenya on March 18, 1977• Obtained a Bachelor of Science in Food science and Technology at the Egerton University, 2003• Professional background: Teaching assistant at the Egerton University• * [email protected]

20. Estela Escalante Waldir Desiderio• Born in San Martin, Peru on April 21, 1974• Obtained a Bachelor of Science in Food Engineering at the National University of Del Callao, 1997• Professional background: Academic Vice-Rector at the National University of Micaela Bastidas de

Apurimac• * [email protected]

21. Murindwa Erneste• Born in Rusizi, Rwanda on August 26, 1981• Obtained a Bachelor of Science in Food Science and Technology at the Kigali Institute of Science and

Technology, 2008• Professional background: Tutorial Assistant at the Kigali Institute of Science and Technology• * [email protected]

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22. Chaula Davis• Born in Iringa, Tanzania on April 26, 1976• Obtained a Bachelor of Science in Food Science and Technology at the Sokoine University, in 2004• Professional background: Tutorial Assistant at the Sokoine University of Agriculture• * [email protected]

23. Bao Badi Mwalimu• Born in Lindi, Tanzania on December 19, 1979• Obtained a Bachelor of Science in Food Science and Technology at the Sokoine University of

Agriculture, 2007• Professional background: Chemist Grade-II based on Food and Food products at the Ministry of

Agriculture, Food and Cooperatives• * [email protected]

24. Mapunda Francis• Born in Morogoro, Tanzania on July 25, 1976• Obtained a Bachelor of Science in Food Science and Technology at the Sokoine University, in 2003• Professional background: Food inspector for the Tanzania Food and Drugs Authority• * [email protected]

25. Kiyemba Andrew Nsibuka• Born in Mengo, Uganda on November 21, 1978• Obtained a Bachelor of Science in Food Science and Technology at the Makerere University, in 2003• Professional background: Certification Officer at the Uganda National Bureau of Standards• * [email protected]

26. Tran Thi Minh Thu• Born in Cantho City, Viet Nam on September 15, 1985• Obtained a Bachelor of Science in Engineering at the Can Tho University, in 2008• Professional background: Pre-employee of local technical office• * [email protected]

27. Mujuru Felix Mugove• Born in Chivhu, Zimbabwe on May 24, 1979• Obtained a Bachelor of Science in Food Science and Technology at the University of Zimbabwe in

2002• Professional background: Technical Advisor-Product Development at the Southern Alliance for

Indigenous Resources• * [email protected]

28. Mubaiwa Juliet• Born in Harare, Zimbabwe on July 6, 1984• Obtained a Bachelor of Science in Food Science and Technology at the Chinhoyi University, in 2007• Professional background: Research Associate at the Scientific and Industrial Research and

Development Centre• * [email protected]

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29. Florica CHALLOU• Born in Tirana, Albania on November 5, 1982• Obtained a Bachelor of Food Technology and Nutrition, Technological Educational Institute of Athens,

2008• Professional background: Research at the Technological Educational Institute of Athens• * [email protected]

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GRADUATION 2009-2010

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MIRANZADEHMAHABADI Mohammadreza (Iran)

Thesis: The effect of processing and hydrocolloids on therheological properties of a Béchamel sauce

Promoter: Prof. K. Dewettinck

PASCUAL Pet Anthony (Philippines)

Thesis: Production of a fermented milk enriched with bioac-tive milk fat globule membrane material

Promoter: Prof. K. Dewettinck

SAMA Jeffrey (Cameroon)

Thesis: Impact of derived dairy products on PCBs and dioxin-likePCBs exposure for the Belgian population: a risk assessment

Promoter: Prof. B. De Meulenaer

STAMATOPOULOS Konstantinos (Greece)

Thesis: Confidential

Promoter: Prof. J. Van Camp

TANING MULUH Kalvin (Cameroon)

Thesis: Kinetics of production of conjugated linoleic acidisosmers by Bifidobacterium strains and Lactobacillus sakeiLMG 13558

Promoter: Prof. S. De Smet

CARDENAS CARO Sandra Milena (Colombia)

Thesis: Evaluation of the effect of processing on in vitrobioaccessibility of lycopene in tomato products

Promoter: Prof. M. Hendrickx

DJORDJEVIC Nikola (Serbia)

Thesis: 3D modelling of meat cooking process

Promoter: Prof. D. Berckmans

EDEER Mesut Özgur (Turkey)

Thesis: Analysis of chocolate aroma by headspace solid-phase microextraction coupled to GC-MS

Promoter: Prof. B. Nicolaï

GWANPUA Sunny George (Cameroon)

Thesis: Modelling of 3 D well mixed zone in process rooms


ISLAM Mohammad Mozidul (Bangladesh)

Thesis: Data-based mechanistic (DBM) approach formodelling indoor temperature of a ventiled space


KABUYE Geoffrey (Uganda)

Thesis: Influence of debranching on the rheological charac-teristics of pectin gels: structure-function relation of pectin


MARKOULA Aikaterini (Greece)

Thesis: Biochemical dynamics of the ethylene metabolismof tomato during ripening and postharvest storage

Promoter: Prof. A. Geeraerd

MEMBREBE Bernard Nino (Philippines)

Thesis: Strawberry breeding: understanding the inheritanceof strawberry aroma

Promoter: Prof. B. Nicolaï

MEZGEBE Abadi Gebre (Ethiopia)

Thesis:The relation between the in vitro bioaccessibility ofß-carotene and structural characteristics of carrot pieces duringthermal processing (sterilization and pasteurization) in a retort


NAJJEMBA Veronica (Uganda)

Thesis: Effect of enzymes on the level of bioactive com-pounds in red fruit juices

Promoter: Prof. A. Van Loey

NGUYEN Thi Huong Giang (Vietnam)

Thesis: Towards a better understanding of pectin changesduring thermal and high pressure processing of broccoli


REZAEI Mohammad Naser (Iran)

Thesis: The impact of genetic engineering of the secondarysubstrate binding situ on the biochemical properties ofAspergillus niger xylanase A

Promoter: Prof. C. Courtin

SHANG Jingya (China)

Thesis: Impact of the addition of coenzymes NAD(P)(H)and NAD(P)(H) hydrolyzing enzymes on bread

Promoter: Prof. J. Delcour

SSEMANDA James Noah (Rwanda)

Thesis: The effect of particle size and thermal processingon the ß-carotene bioaccessibility in carrots


TOLESA Getachew Neme (Ethiopia)

Thesis: Effect of high pressure homogenization in combina-tion with thermal processing on the lycopene stability


GRADUATION 2009-2010MAJOR 'FOOD SCIENCE AND TECHNOLOGY'

MAJOR 'POSTHARVEST AND FOOD PRESERVATION ENGINEERING'

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K.U.LeuvenLABORATORY OF FOOD CHEMISTRY AND BIOCHEMISTRY

Kasteelpark Arenberg 20 - bus2463 - 3001 Leuven - Belgiumwww.biw.kuleuven.be/lmt/labolmc/labolmc.htm

StaffProf. Christophe Courtin, Prof. Jan Delcour (head) Post-doctoral researchers: 9Pre-doctoral researchers: 19 (including Mohammad Naser Rezaei, former IUPFOOD student)Technical staff: 7MSc-students IUPFOOD: 1 (Raziyeh Zarmehr)

Research missionCereals are the most important group of food crops produced in the world and make up a significant proportion ofa balanced human diet, be it as bread, breakfast cereals, rice, pasta, etc. The biodiversity of cereals and the everincreasing demand for optimal technological and health-related functionalities make itnecessary to develop scientific expertise on cereal constituents.In this context, research at the Laboratory of Food Chemistry and Biochemistry focuseson generating cutting-edge basic insights in cereal constituents and on application andvalorization of this knowledge in biotechnological processes. More specifically, cerealconstituents, i.e. starch and non-starch polysaccharides, storage and non-storage pro-teins, and lipids, are studied to unravel the relation between their structural/physico-chemical characteristics and their functionality in cereal processing. Enzymes that usethese cereal constituents as substrates are often used as tools to study the role of cere-al constituents in grain processing and to improve processing and quality of cereal prod-ucts.Over the last decade, the lab has become active in the field of health and nutrition witha focus on production of healthy food ingredients. Indeed, over the past few years, func-tional foods have become increasingly popular and the food and feed industry iscontinuously searching to improve health and animal performance through food andfeed. Here, this research line is presented in more detail.

Prebiotic arabinoxylan-oligosaccharides: from concept to marketable health-promoting food ingredientPrebiotics are non-digestible food ingredients that are fermented in the colon by microbiota such as bifidobacteriaor lactobacilli. Selective stimulation of these bacteria induces health-promoting effects, like immunostimulation andlowering of cholesterol levels. The most extensively studied prebiotics are fructans from chicory and Jerusalem arti-choke that are used as healthy food ingredients in a variety of foods. The Laboratory of Food Chemistry andBiochemistry introduced arabinoxylan-oligosaccharides (AXOS) as new prebiotic structures that improve the meta-bolic and microbial balance in the gut and developed a wide expertise in the production, structural characterizationand functional evaluation of AXOS.

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AXOS are hydrolysis products of arabinoxylans, the major fibre constituent of wheat bran, and are prepared andpurified from arabinoxylan-rich wheat bran by enzymic hydrolysis using xylanases.In vitro as well as in vivo experiments showed that AXOS are not degraded in the upper part of the digestive tractand therefore bring few calories. Their site of action is the distal part of the large intestine. There, AXOS are a selec-tive food source for friendly bacteria that can outcompete harmful intestinal bacteria.

They were shown to be heat and pH stable, giving them a clear advantage over other prebiotics. AXOS can not onlybe added as food ingredient, but can also be produced in situ during the production of food products. In bread, forexample, AXOS levels can be increased by using thermophilic enzymes that cleave arabinoxylan fibres naturallypresent in cereal flour used for bread making and this without compromising processing or end product quality. Itwas proven that AXOS structure, in particular their chain length and substitution degree, has a significant effect onthe rate and extent of intestinal fer-mentation. Therefore, by varying pro-duction parameters, AXOS prepara-tions with optimized prebiotic andfermentation properties can be pro-duced. Last but not least, AXOSpotentially have antioxidant power.Ferulic acid, a structural componentof AXOS and a powerful antioxidant,can be released from AXOS in thelarge intestine and in this way protectthe body from oxidative damage.To valorize and market the AXOStechnology developed at theLaboratory, it was patent-protectedand a spinout company, Fugeia, wasfounded.

Within the context of this research line, the prebiotic potential of fructans present in cereal grains is equally beinginvestigated at the Laboratory. This research is highly relevant because wheat-based products are responsible for alarge portion of our daily fructan intake and will provide a scientific basis to investigate the effects of wheat grainfructans in our daily diet on human health.

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SUMMARY PhD

Ann Wambui Munyaka

KULeuven, 18 June 2010Promoter: Prof. Dr. Ir. Marc Hendrickx IUPFOOD graduate 2005

Effect of (pre)processing on the stability of folates and ascorbic acid in broccoli:the role of endogenous enzymes

The consumption of fruits and vegetables is being increasingly associated with protection against chronic diseaseconditions such as cancer and cardiovascular disease. This protective effect is attributed to the numerous phytonu-trients e.g. folates and vitamin C (including L-ascorbic, acid and dehydroascorbic acid) present in fruits and vegeta-bles. In addition to the prevention of cancer and cardiovascular disease, folates have a well established role in theprevention of neural tube defects (especially spina bifida and anencephaly) while vitamin C is particularly known forits role in prevention and cure of scurvy.

Some fresh fruits and vegetables have high concentrations of folates and vitamin C. However, treatments conduct-ed during fruit and vegetable processing could influence the stability and profile of folates and vitamin C due to enzy-matic and non-enzymatic reactions, whose rate is influenced by factors such as temperature, oxygen concentration,metal ions, pressure, pH and duration of processing among others. These reactions could impact the stability andprofile of these vitamins and possibly alter their bioavailability. For example, hydrolysis of folate poly-y-glutamates tomonoglutamates by y-glutamyl hydrolase (GGH) could increase folate bioavailability since monoglutamates arehypothesized to be more bioavailable than poly-y-glutamates. For vitamin C, the presence of enzymes (e.g. ascorbicacid oxidase) oxygen, and metal ions could result in oxidation of L-ascorbic acid (L-AA) to dehydroascorbic acid(DHAA). Even though DHAA has some biological activity of vitamin C, this compound can be easily converted toother compounds which lack vitamin C activity. This research was aimed at investigating the influence of treatments,i.e. crushing, acidification (pH 4.3 vs. pH 6.5) and blanching (high temperature short time (90 °C/4 min, HTST) andlow temperature long time (60 °C /40 min, LTLT) blanching), and different sequences of conducting these treatmentson the stability and profile of folate poly-y-glutamates and vitamin C in fruits and vegetables, using broccoli carrotand tomato as case studies.

Regarding the occurrence of folates in fruits and vegetables, preliminary studies indicated that folates in broccoli,carrot and tomato predominantly exist as poly-y-glutamates containing three to seven glutamates units. Among thethree plant matrices (i.e. broccoli, carrot and tomato) broccoli contained the highest concentration of total folates andalso contained the highest concentration of long-chain poly-y-glutamates (hepta- and hexa-y-glutamates). In addi-tion, broccoli showed the highest extent of folate poly-y-glutamate hydrolysis by GGH. Therefore broccoli was select-ed for further studies. During treatments, it was observed that crushing of raw broccoli, acidification (to pH 4.3) andLTLT blanching enhanced folate poly-y-glutamate hydrolysis resulting in monoglutamate, di- and tri-y-glutamates for-mation. Compared to other treatments, HTST blanching of broccoli prior to crushing maintained the native folatepoly-y-glutamate profile (i.e. as hepta- and hexa-glutamates) of broccoli. Regarding folate poly-y-glutamates stabili-ty, acidification to pH 4.3 combined with LTLT blanching decreased folate stability whereas HTST blanching com-bined with different sequences of blanching and crushing did not influence folate poly-y-glutamates stability. Duringfurther thermal processing of crushed broccoli at temperatures ranging from 25 to 140 °C, it was observed that thestability of folates and water soluble antioxidants ( L-AA, total phenols and total water soluble antioxidant capacity)was lower at temperatures below 60 °C compared to temperatures above 80 °C. This observation suggested that theactivity of oxidative enzymes not only influenced the stability of antioxidants but also that of other vitamins e.g.folates.

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SUMMARY PhD

Regarding vitamin C, it was observed that broccoli contained a high concentration of vitamin C, which predominant-ly occurs as L-AA. However, various treatments and sequences thereof also influenced the stability and profile ofvitamin C. Crushing prior to blanching resulted in oxidation of L-ascorbic acid to dehydroascorbic acid and decreasedthe overall vitamin C retention. Blanching prior to crushing resulted in higher vitamin C retention, with HTST blanch-ing retaining more vitamin C than LTLT blanching.

Since enzymatic reactions seemed to influence the stability of antioxidants e.g. L-AA as well as that of folates, it wasdeemed necessary to investigate the role of enzymes (specifically ascorbic acid oxidase, AAO) in L-AA degradationand their inactivation during thermal processing of broccoli. Thermal treatments of raw crushed broccoli at 30-60 °Cresulted in conversion of L-AA to DHAA while treatments at 70-90 °C retained vitamin C as L-AA. Consequently, astudy to evaluate the temperature-time conditions that could result in AAO inactivation, and thus result in betterL-AA retention was carried out. AAO in broccoli was stable until around 50 °C. A 10-min thermal treatment at 80 °Calmost completely inactivated AAO in broccoli. AAO inactivation followed first order kinetics in the temperature rangeof 55-65 °C. This research indicated that enzymatic reactions occurring during fruit and vegetable processing treat-ments could exert a great influence on the profile and stability of folates and vitamin C and that processing treat-ments can be strategically conducted to obtain fruit and vegetable products with a targeted vitamin profile. For exam-ple, crushing (prior to heating), acididification and blanching could be strategically applied to increase the folatemonoglutamate content of broccoli and probably increase the bioavailability of folates from broccoli.

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SUMMARY PhD

Flora Josiane ChadareWageningen University, 9 September 2010 IUPFOOD Graduate 2005

Baobab (Adansonia digitata L.) foods from Benin: composition, processing and quality

In 2007, more than 923 million people did not have enough to eat (FAO, 2008), especially in developing countries.Simultaneously, several forest foods are available but under-utilized. Among them, the baobab tree (Adansonia dig-itata L.) (Figure 1) is a key economic tree, a multipurpose, widely-used species, rich in nutrients in its fruits (Figure2) and leaves (Figures 3a and 3b), used daily by local populations in several African countries for food, medicinesand other purposes. The tree contributes significantly to nutrient supply in those areas where it grows. So far, fewstudies have been undertaken on the valorization of the species and on its contribution to food security in Africa. Thepresent work focused on indigenous knowledge and nutritional aspects concerning baobab foods, necessary for fur-ther valorisation and improvement of local food processing practices.

The objectives of the study were to (i) review the nutritional value of baobab parts, (ii) document ethno-foodknowledge related to baobab food products in rural areas in Benin, (iii) assess the effect of traditional processing onin vitro digestibility and bioavailability of minerals and carotenoids in sauce made of baobab leaves, (iv) characterisethe microbiological flora of baobab fermented food products, and (v) build quantitative information on degradation ofbaobab pulp quality during storage.

The review on baobab foods showed that pulp from baobab fruits is particularly rich in vitamin C (150 to 360 mg/100g dw). The leaves are particularly rich in calcium (307 to 2640 mg/100 g dw). The whole seeds and the kernels havea relatively high lipid content, viz. 12 to 33 g/100 g dw and 19 to 35 g/100 g dw, respectively. The pulp and leavesexhibit antioxidant properties with a higher activity in the pulp than in the leaves.

Two hundred and fifty-three processors of baobab food products were surveyed in Benin, to investigate the ethno-food knowledge related to baobab and the variation among socio-cultural groups. Local populations reported up to35 baobab food products processed from the leaves, the pulp, the seeds and the kernels, most of which have neverbeen characterized. Multivariate analysis showed that the types of foods processed from baobab differed amongsocio-cultural groups. The survey revealed that seed decortication is considered to be the most laborious process-ing operation and that the preservation of pulp and kernels is difficult in local conditions.

The effect of processing on the quality of traditionally processed baobab leaves was evaluated. Assessment of invitro digestibility and bioavailability of Ca, Fe, and Zn in non processed and processed baobab leaves showed that10-30% of total Ca was available and that lutein and beta-carotene are the most important carotenoids. Moreover,“bitter leaves” are richer than “sweet leaves”, though the latter are the preferred ones. However, the experiments onFe and Zn in vitro digestibility require further attention because of experimental difficulties caused by the sliminessof the leaves.

The fermented baobab products recorded during the survey have been characterised and results show that two ofthem, namely Tayohounta (fermented kernels) and Dikouanyouri (fermented seeds), are flavouring agents and thethird one, Mutchayan (sorghum paste with baobab pulp), is used as a drink and a main dish. Fermentation ofDikouanyouri and Tayohounta appeared to be induced mainly by Bacillus spp. (8.5 and 9.5 Log cfu/g, respectively)and that of Mutchayan mainly by lactic acid bacteria (8.1 Log cfu/g) and yeasts (7.2 Log cfu/g). Detailed microbio-logical studies on Tayohounta showed that the microbiota responsible for the fermentation were sporeforming bac-teria, mainly Bacillus subtilis and other Bacillus spp.

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One preservation problem reported during the survey, namely quality degradation of baobab pulp during storage hasbeen investigated. The results show that as storage time increases, pulp colour looses its lightness with decreasingL* values and becomes more brownish with increasing a* value (reddish) and b* value (yellowish); vitamin C degrad-ed following roughly a first order kinetic reaction. Reaction rate is faster at higher temperatures and water activity.More data are necessary to build prediction models of quality degradation of baobab pulp during storage.The work presented here shows the potential of baobab for food and nutrition in rural Benin, and may open upresearch on other forest foods.

SUMMARY PhD

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SUMMARY PhD

Yegermal Tesfaw AtalayKULeuven, 14 December 2010Promoter: Prof. Dr. Ir. Jeroen LammertynCo-promoters: Prof. Dr. Ir. Bart Nicolai and Dr. Ir. Pieter VerbovenIUPFOOD graduate 2005

Model based design of electrokinetic lab-on-a-chip devices for bioassay development

The implementation of bioassays on microfluidic platforms - so called lab-on-a-chips (LOC) - is an important trendin diagnostics. Microfluidic systems offer high throughput capabilities, shorten analysis time, reduce sample volume,increase sensitivity and miniaturize the size of the analytical equipment that can be used in routine analysis. Fluidtransport plays a crucial role in miniaturized analytical devices as a means to deliver, mix and detect the analytes innanoliter volumes. Nonetheless, the design, optimization and production of a LOC for a specific bioanalysis is timeconsuming and expensive. Mathematical models can make a substantial contribution in the development of suchanalytical devices.

The objective of this thesis was to develop numerical models that simulate liquid flow, heat and analyte transport andbiochemical reactions in electrokinetically driven lab-on-a-chip devices. The numerical models were used to designmicrofluidic LOC devices that perform complex bioassays. In particular, they were applied for the development ofmulti-enzymatic assays for sugars analyses in biological samples.

First, transport of liquid in electrokinetic LOC devices were studied. The models provided good insight of the flowphenomena and explored the influence of different factors over the performance of sample delivery operation.Problems related to electrokinetic driven systems such as sample bias and leakage, long injection time and Jouleheating were examined. In this work, extensive model validations and simulations were carried out on different sam-ple injection processes using standard LOC designs. In view of that, a new chip was designed with injection unit thatavoids the aforementioned problems.Second, the models were applied, for the first time, to design an on-chip analysis of a double-enzyme glucose assay.The fluid flow equations were supplemented with a transport-reaction equation for the analyte taking into accountconvection, diffusion and electrophoresis. Enzyme reactions were modeled using Michaelis-Menten equations. Thechallenge was to combine several species in an electrokinetic driven LOC device to generate fast response and con-sume as little reagents as possible. LOC working conditions were carefully examined to transfer the assay from exist-ing batch assays to the continuous microfluidic system. The models were used to set the appropriate flow pattern toefficiently execute the assay. As a result, the amount of sample and enzyme used was significantly reduced com-pared to a standard microplate assay. The assay was also tested with real samples.

The use of full numerical models for optimization of a chip involving many operational parameters is not feasible.Hence, the models were further simplified while maintaining predictive power for system optimization. Reduced ordermodels were developed and validated for an on-chip enzymatic assay. The developed methodology is generic andcan easily be adapted to other enzymatic microfluidic chips. Finally, a LOC detection platform was designed and opti-mized for the simultaneous analysis of various sugars. The glucose assay was multiplexed with the fructose assayto analyze both components using a single detection point. This platform was successfully validated experimentally.Practical challenges on implementing bioassays in electrokinetically driven LOC systems were also identified.

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SUMMARY PhD

Duncan Ongeng

KULeuven, 14 January 2011Promoter: Prof. Dr. Ir. Dirk SpringaelCo-promoter: Prof. Dr. Ir. Annemie GeeraerdCo-promoter: Dr. Charles Muyanja, Makerere University Co-Promoter: Mr. Jaak RyckeboerIUPFOOD graduate 2004

Fate of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimuriumin the manure-amended soil-plant ecosystem of Brassica oleracea undertropical field conditions in the Central Agro-Ecological Zone of Uganda

Fresh vegetable production constitutes an important livelihood base of s mall-holder farmers and small- to medium-scale entrepreneurs in Sub-Saha ran Africa. Decline in soil fertility and exorbitant costs of miner al fertilizers havedrastically affected crop productivity on small-hold er farms in the region. Livestock manure is a potential organicresource which is frequently used in soil fertility management by small-holder f armers. Livestock wastes are how-ever a potential carrier of human pathog ens including viruses, bacteria and protozoa. Therefore, appropriate str ate-gies are needed to enable safe use of livestock wastes in fresh veget able production under tropical field conditionsin Sub-Saharan Africa. D esign of such strategies requires information on the behaviour of the pa thogens in theregional agricultural environment. In this thesis, we exa mined the fate of two important manure-borne pathogenicbacteria, i.e.,& nbsp;Escherichia coli O157:H7 and Salmonella Typhi murium in manure, manure-amended soil andduring cabbage cultivation in the Central Agro-Ecological Zone (CAEZ) of Uganda. Survival experiments in the fieldperformed with manure and manure-amended soil matrices show ed that E. coli O157:H7 and S. Typ himurium per-sisted for 4 and 6 weeks at low contamination level, and for 12 and 14 weeks at high contamination level, respec-tively. The risk of cabbage leaf contamination with the two bacterial pathogens followi ng incorporation of contami-nated manure into the soil on various dates d uring cultivation in the field was then investigated. Microbiologic alanalysis of the vegetable at harvest (120 days post-transplantation) showed that the risk of contamination was highin case manure contained a high pathogen concentration, irrespective of time of manure applicatio n, with pathogensresiding on the leaf surface and in locations where th e organisms were protected from post-harvest decontamina-tion treatment. Long-term contamination of cabbage leaves following application of highl y contaminated manure dur-ing crop cultivation was associated with enhanc ed persistence of the pathogens in the rhizosphere. In case of lowmanur e contamination level, the risk of vegetable contamination was only emin ent on the leaves when manure wasincorporated into the soil near harves t. Temperature is generally known to have a profound effect on growth an ddecay rate of bacteria. Therefore, we hypothesised that the survival t imes observed under dynamic thermal condi-tions in the field and in the s creen house were due to the cumulative effect of the stress that the org anisms expe-rienced in the matrices at various temperatures. Mathematical models were then developed for predicting the sur-vival of S. Typhimurium in manure and manure-amended soil in the CAEZ of Uganda. Th e models combine tem-perature profiles that the organism experienced duri ng survival under dynamic thermal conditions and decline rateparameters obtained under isothermal conditions in the laboratory. Performance eva luation showed that the modelscanpredict survival time of S. Typhimurium by 71-84%. From food safety perspective, the models are dep loyable topredict the survival time of S. Typhimurium in man ure and manure-amended soil under tropical conditions in theCAEZ of Uganda for realistic, low contamination levels. The knowledge acquired in t his study forms a bench markfor further investigation into the behaviou r of E. coli O157:H7 and S. Typhimurium in manure, in manure-amendedsoil and in the soil-plant ecosystem under tropical field conditions in Sub-Saharan Africa.

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SUMMARY PhD

Naznin SultanaUniversity of Hong Kong (HKU, HK), February, 2010IUPFOOD graduate 2001

Fabrication of PHBV and PHBV-based Composite Tissue Engineering Scaffoldsthrough the Emulsion Freezing / Freeze-drying Process and Evaluation of the Scaffolds

The project investigated the emulsion freezing / freeze-drying technique for the formation of three-dimensionalporous scaffolds for bone tissue engineering applications. Poly(hydroxybutyrate-co-hydroxyvalerate) (PHBV), whichis a natural, biodegradable polymer, was used as the main polymer for fabricating various tissue engineering scaf-folds. The synthetic polymer, poly(L-lactide) (PLLA), was blended with PHBV in order to enhance the scaffold degra-dation rate. Nano-sized hydroxyapatite (HA), a widely used bioceramic, was incorporated in the scaffolds in order toobtain bioactive (i.e., osteoconductive) composite scaffolds.The research focused in two areas: (1) investigations intoscaffold fabrication using the emulsion freezing / freeze-drying technique and the influence of processing parame-ters on the formation of PHBV polymer scaffolds, HA/PHBV composite scaffolds and HA-containing PHBV/PLLAblend-based composite scaffolds; (2) evaluation of different scaffolds in terms of their porous structure, porosity, poresize, polymer crystallinity, compressive mechanical properties, in vitro biodegradation behavior, liquid diffusion andin vitro biological performance.

The influence of various parameters involved in the emulsion freezing / freeze-drying process was studied for thefabrication of good-quality PHBV polymer scaffolds. The PHBV scaffolds were systematically evaluated using vari-ous techniques. Scaffolds with high porosity, low density, pore sizes ranging from several microns to 300 microns andgood compressive mechanical properties were obtained by optimizing the processing and material parameters.

In the emulsion freezing / freeze-drying process, HA nanoparticles were successfully incorporated in PHBV scaf-folds, rendering the scaffolds osteoconductive. HA nanoparticles were found to be well dispersed in the polymer scaf-fold matrix. With the incorporation of HA, the porosity and pore size decreased and compressive propertiesincreased.PHBV/PLLA blends were used to construct scaffolds so as to improve scaffold degradation as PLLA hasa high degradation rate. Distinctive porous structures were obtained by using the polymer blends and the crystallini-ty of PHBV decreased in PHBV/PLLA blends. Nano-sized HA was also successfully incorporated into PHBV/PLLAblend scaffolds.

Three types of scaffolds, namely, PHBV scaffolds, 50/50 PHBV/PLLA blend scaffolds and 10% HA in 50/50PHBV/PLLA composite scaffolds, were coated with collagen for surface modification in order to enhance cell-scaf-fold interaction. Hydrophilicity of these scaffolds was improved by the collagen coating.

PHBV-based scaffolds degraded in phosphate buffered saline at 37∞C. HA particles in composite scaffolds acceler-ated in vitro degradation. Polymer blending also enhanced degradation. Decrease in compressive properties andincrease in crystallinity were observed during in vitro degradation.

The diffusion of liquid in terms of water uptake during in vitro degradation of scaffolds was studied.The diffusion coef-ficients were calculated using Fick's second law of diffusion. The water uptake was measured at three temperaturesand Arrhenius plots were constructed for scaffolds and solvent-cast thin films, evaluating the effect of temperatureon diffusion coefficients.

In in vitro biological studies, all scaffolds did not exhibit any deleterious effects on cells. Saos-2 cells showed betterattachment on collagen-coated scaffolds. Saos-2 cell proliferation and ALP activity were higher for HA-incorporatedcomposite scaffolds. These results indicated that surfaces of PHBV-based scaffolds were favorable sites forosteoblastic cells in terms of cell attachment, proliferation and ALP activity.

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SUMMARY PhD

Zhu WuxinUGent, March 22 2011Promoter: Prof. Dr. Ir. Paul Van der MeerenIUPFOOD graduate 2006

Physical and physicochemical stability aspects of aqueouslong acting paliperidone palmitate suspensions

Many pharmaceutical active ingredients have a very poor aqueous solubility. Different formulation options, includingmicellar solutions, liposomal dispersions and aqueous suspensions have been proposed to enable the poorly solu-ble compound to be incorporated in an aqueous phase. The overall goal of this research is to better understand thephysical and physicochemical stabilization of a pharmaceutical injectable aqueous suspension which utilizes poorlywater soluble paliperidone palmitate (PP) as the active ingredient. The PP suspension formulation in this research ismeant to require only one injection in several weeks for the treatment of schizophrenia. The dissolution rate of theactive ingredient is proportional to its surface area (and hence inversely proportional to particle size). Hence, theaverage particle size of the active ingredient is engineered to be a few _m in order to enable a desired releaserate.The active ingredient particle size makes the suspension more susceptible to gravity effects. Hence, the sedimenta-tion behavior as well as the resuspendability of the sediment are major issues of this new formulation. Furthermore,particle size and shape changes may occur during storage, which may also have an influence on the size of the par-ticles. To enable an aqueous formulation, a wetting agent (Tween 20) is added into the formulation. Ionic additivesare also present to maintain the suspension's desired pH. In addition, polyethylene glycol is also incorporated in theformulation to enhance flocculation of the active ingredient particles. Since the active ingredient particles have vari-ous interactions with the wetting agent as well as the flocculent, the influence of these additives as well as the par-ticle size of the active ingredient on the physicochemical properties of the formulation is of crucialimportance to its stabilization. In order to obtaina better understanding of the above mentioned issues, this researchutilizes a variety of techniques including laser diffraction,centrifugal photosedimentometry, and lowresolution as well as high-resolution nuclear magnetic resonance for inves-tigation. The whole scope covers macro-aspects such as sedimentation and resuspendability as well as micro-aspects including flocculation, surfactant adsorption and solubilization.

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SOCIAL ACTIVITIESSOCIAL ACTIVITY IUPFOOD - OCTOBER 26, 2010

After years of trying out the bowling lane, it was time for a change! The scenery for this year's socialevent was the ice skating lane of Ghent. We gathered there on 26 October 2010, some of us a bitnervous and shaky in the beginning, but some with a natural talent for ice skating. Lots of fun andlaughing guaranteed, especially with the occasional falls…

After the skating fun, we enjoyed a hot or cold drink and some typical Belgian biscuits.

MSC FOOD TECHNOLOGY INTERNATIONAL DINNER PARTY - NOVEMBER 3, 2010

The students of the first year Master of Food Technology organised a party with typical music anddishes from each country: the "Msc Food Technology International dinner party"

MSC FOOD TECHNOLOGY INTERNATIONAL PARTY

Also the students of the second year Master of Food Technology got together to party!

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NEWS FLASHES

n From 8 till 11 February 2011, prof. Koen Dewettinck visitedthe University of Ghana in the framework of the doctoralresearch of IUPFOOD graduate (2008) Roger Aidoo. On thepicture you may recognize prof. Dewettinck and prof.Emmanuel Afoakwa (right), both promoters of the researchentitled 'Development of sugar-free dark chocolate withacceptable physico-chemical properties and sensorial char-acteristics'.

n Nagina Shrestha, graduate 2008, has married a former IUP-WARE student and is living in Canada. Prior to leaving toCanada, she was working for a reputed AmericanInternational Non-Governmental Organization (INGO) underUSAID. The project was Nepal Flood Recovery Program andshe turned into an important member of the project team;thanks to the IUPFOOD program. Now, she is planning tocontinue her education in Canada.

n “Since I left, I contin-ued working with theMinistry of Food andAgriculture as apostharvest engi-neer. I went further tostudy procurement inone of the institu-tions in Ghana andstarted combiningprocurement issueswith my schedules. Iwent ahead foranother Master'sProgramme in Eco-nomic Policy Mana-gement in one of theuniversities in Ghanawhich I completed in2004. Currently I amworking as the Processing and Postharvest Specialist on aprogramme in the Ministry of Food and Agriculture calledRoot and Tuber Improvement and Marketing Programme(RTIMP).

RTIMP was designed to reduce porverty in rural areas and toimprove on income for the rural poor. We are looking at thescientific production, processing, marketing and commoditychain linkage of cassava, yam, sweet potatoes and cocoyamand I am in charge of processing and post harvest.Specifically, I source for appropriate and suitable processingand postharvest technologies both from within and outsideGhana and disseminate to all the actors in the chain basedon the espcific product they will like to come out with the com-modity. I also go to the field to assist actors to set up busi-nesses that will help the actors in the rural areas to improveon their livelihood.

I had two children (Efa - 17 years and Mawume - 13 years)before coming to Belgium in 1997. Back in Ghana, I had twomore children (Koenya - 6 years and Ewoenam - 4 years). Mywife is called Charlotte Akoto.”

Vincent Cyril Akoto, graduate 1997

n Dr. Indrawati Oey,IUPFOOD (previous-ly ICP program) grad-uate 1996 has joinedthe University ofOtago, Dunedin (NewZealand), as Profes-sor of Food Sciencein October 2009. Shecompleted her Ph.D.at the Laboratory ofFood Technology(K.U.Leuven) andworked for ResearchFoundation-Flandersbefore she moved toNew Zealand. DrOey's expertisefocuses on under-standing the mecha-nisms and kinetics of(bio)chemical reactions related to food quality, such as tex-ture, colour, flavour and nutrition - all of which can impact onhuman health and nutrition.

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NEWS FLASHES

The following graduates have finished their PhD:

n Mamdouh El-Bakry, IUPFOOD graduate 2004: 'Salts inImitation Process Cheese: Roles in Manufacture,Functionality and Strategies for Sodium Reduction', DublinUniversity, Ireland.

n Ann Wambui Munyaka, IUPFOOD graduate 2005: 'Effect of(pre)processing on the stability of folates and ascorbic acidin broccoli: the role of endogenous enzymes', KULeuven,Belgium.

n Flora Josiane Chadare, IUPFOOD graduate 2005: 'Baobab(Adansonia digitata L.) foods from Benin: composition, pro-cessing and quality', Wageningen University, TheNetherlands.

n Yegermal Tesfaw Atalay, IUPFOOD graduate 2005: 'Modelbased design of electrokinetic lab-on-a-chip devices forbioassay development', KULeuven, Belgium.

n Duncan Ongeng, IUPFOOD graduate 2004: 'Fate ofEscherichia coli O157:H7 and Salmonella enterica serovarTyphimurium in the manure-amended soil-plant ecosystemof Brassica oleracea under tropical field conditions in theCentral Agro-Ecological Zone of Uganda', KULeuven,Belgium.

n Naznin Sultana, IUPFOOD graduate 2001: 'Fabrication ofPHBV and PHBV-based Composite Tissue EngineeringScaffolds through the Emulsion Freezing / Freeze-dryingProcess and Evaluation of the Scaffolds', University of HongKong, Hong Kong.

n Zhu Wuxin, IUPFOOD graduate 2006: 'Physical and physico-chemical stability aspects of aqueous long acting paliperidonepalmitate suspensions', Ghent University, Belgium.

The following graduates have recently started a PhD:

n Gwanpua Sunny George, graduate 2009-2010, has startedhis PhD research at the Division of Mechatronics,Biostatistics and Sensors (MeBioS), K.U.Leuven.

n Mohammad Rezaei Naser, graduate 2009-2010, has start-ed his PhD research at the Laboratory of Food Chemistryand Biochemistry, K.U.Leuven.

n Islam Mohammad Mozidul, graduate 2009-2010, has start-ed his PhD work at UGent, at the Department of Food Safetyand Food Quality, Laboratory of Food Technology andEngineering. His promoter is Prof. dr. ir. Koen Dewettinck andhis work is titled 'Microstructural and sensorial effects of thefunctional components milk fat globule membrane-frag-ments (MFGM)and natural antioxidants (AOX) in fermentedmilk products'.

n Kasinos Marios, graduate 2009, has started a PhD at TheParticle and Interfacial Technology Group (PaInT), UGent.

n Maryam Hakimhashemi, graduate 2008, started PhDresearch at The Particle and Interfacial Technology Group(PaInT), UGent.

n Roger Aidoo, graduate 2008 has started his research on'Development of sugar-free dark chocolates: effects of com-position and particle size distribution on physic-chemicalproperties and sensory characteristics' at the Department ofFood Safety and Food Quality, Laboratory of FoodTechnology and Engineering, UGent.

Births:

n Eugénie Doungla Ngouemazong (IUP-FOOD Graduate 2006), her husband BertrandFomekong K. and their children Faith Diane,Elvis Divine and Hope Joanne, are happy topresent their son and little brother Carwin Fomekong Zome,who was born in Leuven, Belgium on September 3, 2010.

n Séverine Morel (graduate 2005) and her husband MichaelVlerick had a baby girl on April 10, 2010. Her name is Louisaand she was born in Stellenbosch, South-Africa, whereSéverine's husband started a PhD in Philosophy in October 2009.

n “I'm one of the IUPFOODalumni (1998-2000). I leftBelgium in 2007 after gainingmy PhD and some experi-ence as a post-doctoralresearcher. Coming back to Vietnam I work for a Dutch con-sulting firm. We are active in the agriculture field.

I am proud to bring you all the happy news that I becamefather for the second time! My wife gave birth to a healthydaughter on April 12, 2010. Our daughter's name is NguyenChi Mai. 'Chi' is the name of her mother also means a branchof tree. 'Mai' is beautiful white/yellow flower that we alwayshave in each family on the occasion of new year. Thus ChiMai means a beautiful branch of Mai. The whole family isproud and very happy!

We plan to visit Leuven this summer. We want our son to seewhere he was born before.”

Nguyen Trung Anh, graduate 2000

n Naznin Sultana, IUPFOOD graduate 2001, became theproud mother of Zohaib Riyasat Khan, who was born inHong Kong on December 15, 2009.

n “We are happy to announce the birth of ourdaughter, Vu Ha Linh Dan. She was born inHanoi, Vietnam on August 3, 2010. Ha HaiYen - IUPFOOD graduate 2009, and my hus-band Vu Pham Viet Hai”

n Nguyen Thi Huong Giang (IUPFOODGraduate 2010) is happy to present her littledaughter, Bui Truc Lan. She was born onFebruary 17, 2011.

Marriage:

n On 15 October 2010, Angeli D.Cabaltica en Thien Le Trung (IUPFOODGraduate 2006) got married in the CityHall of Ghent.Thien is currently workingon his PhD at the Department of FoodSafety and Food Quality, Laboratory ofFood Technologyand Engineering ofUGent.

Unfortunate sad news:

IUPFOOD graduate Susan Ndirangu and her husband Jerome have passed away through a road accident.We offer our sincere condolences and sympathies to the bereaved family.

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STUDENT'S REFLECTIONS

“Five years ago, when I obtained the Master Degree in IUPFOOD, I was hoping one day I would come back - even just for aglance. It is still one of my beautiful memories that I will cherish for the rest of my life. That day just came, beyond my expecta-tion: I am in Belgium again! I am at Leuven university! I walked from the train station to Kasteelpark Arenberg campus, passedthrough the city center, I visited our secretary and the lab where I did my thesis! I even went to see the place where I lived.I walked in the rain, of course it is Belgium, even if 'Sun' is here, it still rains… Nothing changed: Kriek Lambic, Cote d'or, Speculoos, bakery, fruit shop, labs... All is full of memories. I cannot believe that I wasliving here for 2 years. All comes back! Several times, I had tears in my eyes!I know these words are not enough to express my appreciation and feelings, then I would like just to say: Thanks Leuven, thanksBelgium!”

Sun Li, graduate 2006

KATHOLIEKE UNIVERSITEIT LEUVENFACULTY OF BIOSCIENCE ENGINEERING

CENTRE FOR FOOD AND MICROBIAL TECHNOLOGYKasteelpark Arenberg 22, PO box 2457, 3001 Heverlee, Belgium

Phone: +32-16-32.14.09 Fax: +32-16-32.19.60e-mail : [email protected]

Academic responsible : Prof. M. Hendrickx

UNIVERSITEIT GENTFACULTY OF BIOSCIENCE ENGINEERING

DEPARTMENT OF FOOD SAFETY AND FOOD QUALITYCoupure Links 653, 9000 Gent, Belgium

Phone: +32-9-264.62.10 Fax : +32-9-264.62.22e-mail : [email protected]

Academic responsible : prof. K. Dewettinck

http://www.iupfood.be

VLIR - UOSBolwerksquare 1A, 1050 Brussel, Belgium

Phone: +32-2-289.05.58 Fax: +32-2-514.72.77e-mail : [email protected]

internet : http://www.vliruos.be

newsletter - iupfood2 dear alumni, dear students, dear all, the time has come to present you the...

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