newsletter - iupfood · as always, this newsletter will introduce you to the students of the...

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INTERUNIVERSITY PROGRAMMEMASTER OF SCIENCE IN

FOOD TECHNOLOGY (IUPFOOD)

NEWSLETTER Spring 2003

KatholiekeUniversiteit

Leuven

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Dear Graduates, Dear Students,

This is the fourth issue of the IUPFOOD Newsletter. It was created to keep you in touchwith IUPFOOD past graduates, students, lecturers and the Course Team.

One of the main highlights of the current academic year is the implementation of theInterUniversity Programme in Food Technology (IUPFOOD) that was introduced to you in

our previous newsletter. This academic year (2002-2003) we are implementing theComplementary 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 academicyear (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 studentsin 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-studentson 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 forcontinuing education and refresher courses.

As always, this Newsletter will introduce you to the students of the current academic yearand those who graduated last academic year. Furthermore, this Newsletter contains

an updated profile of the laboratories of the course coordinators, pictures of recent socialactivities, 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 inthe near future (announcements, comments, ideas, suggestions, ...) !

Best regards,

The Course TeamProf. 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

� 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 inTanzania Food and Nutrition Centre.

� e-mail: [email protected]

2. Florence Peter LEMA

� 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 andoperational manager and instructor of food hygiene and nutrition at YMCA vocational training school for hotel management.


3. Ozlem CANGAR

� 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]

4. Grace Patrick OKIROR

� 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.


5. Tran Thanh TRUC

� Born in CanTho, Vietnam on February 11, 1973.� Obtained a Bachelor of Science in Chemistry Education

at CanTho University, Vietnam, in September 1994 andEngineering Degree in Food Technology atCanTho University, Vietnam, in June 2000.

� Professional background: Teacher at CanTho University� e-mail: [email protected]

6. Silvenus Konyole OCHIENG

� 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.


7. Gideon Abu ANYAMBOT

� 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

� 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]

9. Kamal Hossain PAIK

� 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

� 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]

11. Flor de Maria GARCIA ORTIZ

� 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

� 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.


13. Hibru Kelemu MEBATSION

� 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]

14. Pema DAKPA

� 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

� 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]

16. Ji ZHEN

� 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]

17. Mamdouh EL BAKRY

� 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 supervisingundergraduate students at the Cairo University


18. Juliana Nduku KIIO

� Born in Mombasa, Kenya on November 30, 1974.� Obtained a Bachelor of Science in Food Science and

Postharvest Technology at the Jomo Kenyatta Universityof Agriculture and Technology, Nairobi, Kenya, in April 1997.

� Professional background: Research assistant and lecturer at Jomo Kenyatta University.


19. Juan Fernando VERGARA ESCOBAR

� 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

� Born in Thai Binh Province, Vietnam on November 1,1973.

� Obtained an Engineering Degree in FoodstuffsTechnology at the Hanoi University of Technology, Vietnam, in May 1997.

� Professional background: Researcher in National Institute for Science and Technology Policy and StrategyStudies


21. Mapaka MBENDE

� 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.

� Professional background: Assistant at the University of Kingshasa


22. Goele JANSSEN

� 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

� 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


24. Maria Teresa LAVADO VERA

� Born in Lima, Peru on April 25, 1969.� Obtained an Bachelor of Science in Agronomy at the

National University Agraria La Molina, Lima, Peru, inDecember 1996.

� Professional background: ?� e-mail: [email protected]

25. Satara YUSUF

� 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 ProcessingCentre.


26. Monica Lourdes ESPINOSA SANCHEZ

� Born in Lima, Peru on February 6, 1972.� Obtained an Engineering Degree in Fisheryat the

National University Agraria La Molina, Lima, Peru, inMarch 2000.

� Professional background: ?� e-mail: [email protected]

27. Duncan ONGENG

� 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

� Born in Lima, Peru on January 6, 1969.� Obtained an Engineering Degree in Agronomy at the

Federal University of Parana, Curitiba, Brazil, in March1996.

� Professional background: Engineer at the Fresh Food Department of Cipres Alimentos S.R.L.


29. Raisa CHIBOTARU

� 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

� 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


31. Rainard Emmanuel MJUNGULI

� 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


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1. Joshua Mbaabu ARIMI

� 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 March2000.

� Professional background: Research assistant at JomoKenyatta University of Agriculture and Technology


2. Quang Tri HO

� 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

� Born in Elpitiya, Sri Lanka on April 13, 1973.� Obtained a Bachelor of Science in Agriculture at the

University of Peradeniya, Peradeniya, Sri Lanka, inDecember 2000.

� Professional background: Temporary lecturer at University of Peradeniya.


4. Collins AMANKWAAH

� 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


5. Mulugeta Admasu DELELE

� 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


2. ADVANCED STUDIES IN POSTHARVEST AND FOOD PRESERVATION ENGINEERING

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1. Francis Obuoro WAYUA

� Born in Siaya, Kenya, on February 7, 1974� Obtained a Bachelor of Science in Food Science and

Postharvest Technology at the Jomo Kenyatta Universityin 1996

� Professional background: Assistant research officer atthe Kenyan Agricultural Research Institute

� E-mail: [email protected]

2. Gisela POQUIVIQUI

� 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 PrivateCompany

3. Els VAN HOECK

� 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]

4. Agnieszka NIEMYJSKA

� 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

� 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

� 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]

3. ADVANCED STUDIES IN FOOD SCIENCE AND TECHNOLOGY

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7. Daniel Emilio RUBIO DIAZ

� 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]

8. Robert Ameh OCLOO

� 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]

9. Jeroen MAES

� 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

� 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

� 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

� 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

� 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

Technology for the Uganda Polytechnic� E-mail: [email protected]

14. Geoffrey DE CONINCK

� 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

� 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]

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MASTER IN POSTHARVESTAND FOOD PRESERVATIONENGINEERING

� Sezin EREN ÖZCAN (Turkey)Thesis: Combined high-pressure and temperatureinactivation kinetics of carrot pectinmethylesterase(PME)� Gustavo Campos Soares de Faria (Brazil)Thesis: Stochastic predictive microbiology: buildingblock for HACCP and risk analysis in food industry� Juliet Musalima Jennifer HATOHO (Uganda)Thesis: Tomato pectinmethylesterase activity duringprocessing� Abashamo Lencho WAKO (Ethiopia)Thesis: Modelling of moisture transport through thecuticle of apple� Maxime NDAYIZEYE (Burundi)Thesis: Inactivation kinetics of tomato poly-galac-turonase during thermal and high pressure processing� Thi Thanh Que PHAN (Vietnam)Thesis: Determination of optimal modified atmospherepackaging for mushrooms� Colleta Patrick SARIMBO (Tanzania)Thesis: Determination of potato tubers activity duringstorage� Daniel Ndaka SILA (Kenya)Thesis: Pectinmethylesterase as a time temperatureintegrator for thermal process evaluation� Liqun XU (China)Thesis: Development and validation of a new generation simple models for microbial growth

MASTER IN FOOD SCIENCEAND TECHNOLOGY

� Matina JOSHI (Nepal)Thesis: Inhibition of alicyclobacillus acidoterrestris inapple juice� Thi Thao NGUYEN (Vietnam)Thesis: Effect of Maillard reaction on egg white proteingels� 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, peanutsand 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 andanionic surfactants� Huabing LU (China)Thesis: Effect of plasma treatment on semi-ceramicultra filtration membranes� Yessica Allicia VILLANES SUAZO (Peru)Thesis: Crystallization aspects of chocolate fat blooming� Cheng WANG (China)Thesis: Nanosuspension for the formulation of poorlysoluble compounds in aqueous medium� Andreja RAJKOVIC (Yugoslavia)Thesis: Challenge testing of Listeria monocytogenes inmeat products� Maria Elena O. TABANDA (Philippines)Thesis: Evaluation of cleanup methods in aflatoxinanalysis� Samuel F.M. CLAES (Belgium)Thesis: Commercialisering van de A.O.C’s Côtes duVentoux, Côtes du Luberon en Vin Doux Naturel

GRADUATION 2001-2002

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STAFF� director: Prof. Marc Hendrickx� post-doctoral co-workers: 5� pre-doctoral co-workers: 15� administrative and technical

co-workers: 6� MSc-students: ±10

RESEARCH ACTIVITIES

The Laboratory of Food Technology has concentratedits research activities in the area of food preservationand food processing. The main topic of interest to theresearch unit is the impact of the interaction betweenproduct properties and processing conditions on functional properties of foods. The research objectiveof the unit is to develop scientifically based approaches to quantitatively evaluate the impact ofphysical preservation/processing unit operations onfood functionality and to use these approaches indesign, evaluation and optimisation of such processes.Where the first objective results in basic research, thesecond objective is more application oriented andinvolves case studies on food models and real foods atpilot and industrial scale.From the preservation processing point of view,research is carried out on classical (existing) unit operations such as thermal processing, refrigerationand freezing and on novel processing techniques suchas high pressure/thermal treatments, high pressureassisted freezing and thawing and the use of highelectric field pulses. We focus on food functional properties that are of technological and nutritionalimportance and are related to (bio)-chemical andphysical changes in foods during processing. We aremainly interested in mechanistic and kinetic aspects ofthe 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 unitoperations and specific sensors (indicators) forprocess impact evaluation.

PROCESSING EQUIPMENT:

K.U.LEUVEN LABORATORY OF FOOD TECHNOLOGY

Kasteelpark Arenberg 22 • B-3001 Leuven (Heverlee) • BELGIUM

Pilot retort

High pressure equipment

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Typical examples of currently active research projects are:

- Functional safe foods by high pressure processing:basic strategic research

- Biocatalysts for improved functional propertiesof foods

- Enzyme kinetics during thermal and non-thermal food processing

- The inactivation kinetics of pectinmethylesteraseand polygalacturonase and functional properties of foods

- Endogenous pectinases and pectin conversionas a basis to quantify texture degradationkinetics during thermal/high pressure processing of fruits and vegetables

- The relation between enzyme catalysed substrate conversion reactions and modification ofrhogy/texture of tomatoes and carrots after thermal/high pressure processing

- Exogenous pectinmethylesterase in fruit andvegetable processing

- The stability of nutritional aspects towardscombined high pressure thermal processing: akinetic study

- The effect of processing on the technologicaland nutritional properties of liquid egg white

- The development and validation of a biochemical time temperature integrator for thermal processevaluation

- 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

WEBSITEhttp://www.agr.kuleuven.ac.be/lmt/vdt

ANALYTICAL EQUIPMENT:

High performance liquid

chromatography

Electrophoresissystem

Low pressure chromatography

Colorimetry

Differential scanning

calorimetry

Spectro-photometry

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Director: Prof. dr. ir. Koen Dewettink

Professor K. Dewettinck leads the Laboratory of FoodTechnology and Engineering, which is a part of the department of Food Technology and Nutrition (GhentUniversity). This laboratory focuses on the research of phenomena during the transformation of agriculturalraw materials to food stuffs. Food Technology emphasises the product and deals with micro- andmacroscopic phenomena. Food Engineering relates tothe quantitative study of unit operations applied in the production of food stuffs.Concerning Food Technology, research is focussedtowards either multicomponent model systems as wellas real systems having a complex structure. Morespecifically, following processes are studied :component interactions and microstructure formation,kinetics of phase transitions such as crystallization offats 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 productwith its physical, chemical and biochemical properties.More specifically, following processes are studied : (1)air drying including functionalising powders by meansof fluidised bed technology (micro encapsulation and agglomeration), (2) continuous heat treatment of liquid products with a broad range of viscosities, includingaseptic 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.

� 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 starchbased milk desserts (D. Verbeken)

� Enrichment of high-grade nutritional minorcomponents from the milk fat globule membrane (R. Rombaut)

� Enrichment of aromas in milk fat : study oftechnology, influence of process conditionsand matrix effects (K. Saerens)

� Characterisation of the crystal structure of spray-dried emulsions of monoglycerides andtheir functionality in sponge cake (D.

Vandewalle)� Mathematical modelling of the crystallization

behaviour of cocoa butter (I. Foubert)� Model-based prediction of migration-fatbloom

on chocolate (E. Agache)� The detection of GMOs in the sweeteners

industry (N. Gryson)� A computational fluid dynamics approach for

modellingtransient heat transfer and microbialinactiviation during pasteurization of intacteggs (S. Denys)

� Development of a CFD-model in favour ofprocess optimalization of fluid bed systems inthe food industry (F. Depypere)

� Development of a process control strategy offluidised bed coating in the food industry(F.Ronsse)

More information can be found on the web-site :http://allserv.rug.ac.be/~pprovijn/Technology/star.htm.

GHENT UNIVERSITYLABORATORY OF FOOD

TECHNOLOGY AND ENGINEERINGCoupure Links 653 • B-9000 Gent • BELGIUM

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SUMMARY PhD‘NUMERICAL COMPUTATION OF AIR,MOISTURE AND HEAT TRANSFER IN

CHICORY ROOT COLD STORE’ My Lan Hoang

To provide the market with high quality Belgian endive allyear round, cooling is applied to store the chicory roots foran extended period of 9 months. Suboptimal air condi-tions (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-effec-tive cooling. Besides, non-uniform cooling causes theroots to have a large variability in quality, which will affectthe chicon quality afterwards. Therefore, storage opera-tions need to be designed to minimise product losses.This thesis aimed to develop a model, which predicts theairflow, heat and mass transfer processes in the bulk ofchicory roots and industrial cold stores. ComputationalFluid Dynamics (CFD) was used as it is a versatile tool tosolve the fundamental governing equations for fluid flownumerically on powerful computers in order to obtain thevelocity, the temperature, the humidity, the pressure andthe turbulence intensity at a large number of points in thecomputational domain. The addition of new features to abasic model within the CFD environment required anextensive validation. A two-phase model for heat andmass transfer inside bulk of chicory roots was developed.The model predictions were validated for the air and prod-uct temperature, the air moisture content and the productweight loss. The temporal and spatial profiles of tempera-ture and air humidity and the weight loss of a 40 kg bulkof roots subjected to a uniform air flow with a variabletemperature, humidity and velocity corresponded wellwith measured profiles. A sensitivity analysis was carriedout to study the influences of the air properties as well asthe product properties to the model predictions. A tran-sient three-dimensional CFD model was developed to cal-culate the velocity and temperature distribution in anexisting empty cold store. The dynamic behaviour of thefan and cooler was modelled. The model accounted forturbulence by means of the standard k-e model with stan-dard wall profiles. The model was validated by means ofvelocity and temperature measurements. Due to limita-tions of the computer resources and the turbulence treat-ment, an accuracy of 22% on the velocity magnitudesinside the empty cold store was achieved and a more uni-form temperature distribution was predicted. It was shownthat grid independence was difficult to achieve and nei-ther the RNG k-e model nor RS model improved themodel predictions. In the loaded cold store, the modelaccounted for the fan swirl. Due to simplification of themodel to one phase model and due to variation of theproduct properties, an overprediction on the temperaturewas found. However the trends of the cooling curves andtemperature distribution were captured. CFD was finallyapplied to study the effect of the air gaps in bins to thecooling process and to optimise the design of a new coldstore. It was shown that models of different complexitycan and should be used to study heat and mass transferin cold stores at different scales.

SUMMARY PhD‘FUNCTIONAL ANALYSIS OF GENE

FAMILY IN THE YEAST SACCHA-ROMYCES CEREVISIAE’

Yi-Jen Chuang

The genome sequence of the yeast Saccharomycescerevisiae has provided the first complete list of the work-ing parts of a eukaryotic cell. The following new challengeis to discover what each of the gene products does andhow they interact in a living yeast cell. The originalsequencing group together with yeast specialists took theplan to analyse each novel gene to a level at which a spe-cialist laboratory can with confidence, incorporate it into isown research program. This work was aimed at annotat-ing yeast novel genes. Taking the genetic redundancyphenomena into account, ten yeast novel genes thatencode three groups of possibly redundant proteins wereselected as the study subject. These genes are classifiedas gene family I , gene family II and gene family III bytheir encoding proteins. Two approaches have been usedto explore function of these genes: (1) gene and proteinspecific assays, (2) in silico sequence analyses. The pro-tein specific assays include the growth assays of the genedeletion mutants and the gene overexpression mutants,and the protein localisation by using green fluorescentprotein fusion constructs. Besides, the data collectedfrom functional genomic analyses were used to describegene transcription activities. The in silico sequenceanalyses cover on-line homology search and motifs anddomain search. These analyses suggested that the mem-bers of gene family I encode transmembrane proteins,respond to ion homeostasis, and are involved in cellgrowth and morphological changes, and that the mem-bers of gene family II encode oxidative-stress relateddehydrogenase and are involved in a complicated expres-sion control. So far, it is found that it is difficult to providea distinct functional profile for the members of gene fami-ly III with these approaches. In the meanwhile, anothergroup has identified the activities of two members of genefamily III with a chemical genomic approach. This workintended to annotate three novel yeast protein familiesencoding genes with a gene first approach . The geneinformation obtained in this work permits a specialist lab-oratory to continue more specific researches.

(1) Genetic redundancy means that two or moregenes are performing the same function in a givengenome(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 itstranslated sequence of a gene is the knowledge tostart the research.

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Once again, the IARW/WFLO (InternationalAssociation of Refrigerated Warehouses / World FoodLogistics 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 EducationProgram. In the framework of the course ‘SystemAnalysis’, students of the Advanced Studies inPostharvest and Food Preservation Engineeringattended the programme.The Strategic Day consisted of a seminar whichfocused primarily on strategic subjects, while thePractice Day was in the format of a workshop whereoperationally oriented topics were discussed.

Strategy Day (Monday February 18, 2002)The theme for 2002 was ‘Safety and security in andaround the cold store’, but there was ample attentionfor other topics related to the industry as well.

Practice Day (Tuesday February 19, 2002)The Practice Day consisted of one workshop and onepanel.The workshop ‘Automation & mechanization toreduce the shortage of qualified staff’ drew an over-whelming number of registrations and therefore it wasdecided to focus entirely on this topic. In this workshop,warehouse members with experience in this area andassociate members specialized in this type of solutions, told the audience about the pros en cons.The second part of the morning was dedicated to apanel discussion on ‘Insurance after September11’. Since the event in the United States, the PRWindustry has been faced with incredible price increases in insurance. Two insurance experts in thefield of warehousing and logistics addressed the issueof how to avoid further increases in premiums. With theend of this discussion, also came the official end of thistwo-day education program.Thirty participants, howev-er, had taken up the opportunity to register for an afternoon visit to the Christian Salvesen DistributionCenter in Tilburg (the Netherlands). This state-of-theart storage and distribution center has an automatedlayer order picking system. Furthermore, the fire protection system is based on low oxygen. After anextensive presentation about the operational aspects,the participants were shown around the facility andwere visibly impressed with it.

PARTICIPATION IN CONFERENCES

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IMPRESSIONS OF THE STUDENTS:

� “It was overwhelmingly educative, informative ...and a golden change to explore the practicalapplication of science in the food industry.” (SilaDaniel Ndaka, Kenia).

� “I was very much impressed by the pleasantatmosphere among the participants ... and withall 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 asa 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 inthe food refrigeration industry ... and I think thisinformation will be very helpful in my futurework and life.” (Xu Liqun, China).

SOCIAL ACTIVITIES

After the proclamation on July 8, 2002, we organised a‘farewell dinner’ for the students of the ‘AdvancedStudies in Postharvest and Food PreservationEngineering’. Together with the students of the firstyear we had a nice typical Belgian dinner in a restau-rant in Leuven.

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In September most of the participants of thecourse arrived in Belgium at the University andat the beginning of October almost everyone wasalready settled. Here is where many of the activities at the University start.

The first activity was on October 3, 2002, a wel-come diner arranged by the Department whichtook place at ‘t Pand, the University receptionarea. On that day we had a chance to meet programme administrators and instructors withtheir families. There was also the opportunity tomeet fellow students from different countries(new, senior and graduates) and share experi-ences. This day was among the first of its typewhere we had a free discussion and an insight ofthe society too. We enjoyed a Belgian dinner andhad 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 organ-ised by Ghent University on October 4, 2002,which took place at the Aula Hall in the city. Atthat day we had the chance to know about thedifferent University programmes and researchactivities. We learned more details of the spon-sorships, especially on insurance. Moreover, wewere introduced also to the students organisa-tions and how it works for family reunionarrangements. Lastly we had a nice guided tourin Ghent with some refreshments. It was a nice,enjoyable day! Ghent, a good old city, rich inhistory.

Following that month we had a Welcome day byOBSG, which stands for ‘OntmoetingBuitenlandse Studenten Gent’ or ‘MeetingInternational Students in Ghent’. This institu-tion offers accommodation to international stu-dents from developing countries who have cometo Ghent University to perfect their professionalknowledge. It has also a social service where allinternational students can have informationabout non-academic matters like practical,financial, social and psychological support andhelp. You must be there for entertainment, socialand cultural activities, friendly atmosphere andit is a place to relax, chat and also the best wayto get to know each other and to have a widerlook on the world. We really had a nice timethere: ‘It was a home away from home’.That was all for that month and we continuedwith classes until December where we had twoexciting activities.

On December 14, 2002, a visit to Antwerpen wasorganised (the most famous historical city ofBelgium). This visit was one of its kind. It started on a chilly morning with some studentsmissing the bus, but due to the scheduled activities ahead, they could not miss all, thusjumped on the train to Antwerpen. First, we hada guided tour of the city, full of monumentalbuildings, what was pretty exhausting. The people enthusiastic snapped scenes, but the filmsoon ran out because there was too much toosnap! Time did not wait either and soon it waslunch time and we had settled for a picnic. Thistook us to the restaurant in the Zoo, which wasthe next place to visit.This visit to the Zoo made some nostalgic for thiswas the first time since we came, that we sawsome animals we were used to see on daily basis,e.g. Zebras. Being one of the biggest Zoos inEurope, virtually all animals were there from theAustralian Kangaroo to the Lion King and theseals. Amazing was the organisation of the Zoo.One can virtually visit this place without a guidethrough for all the information is there. Thissurely was a must to visit for everybody and itwas a time to relax during a tight schedule. Thiswas even more exhausting than the guided tourof the city, but it was so nice that many peoplefound themselves being reminded by the closingbell to leave the Zoo. Photos taken and animalsseen, it was time to go back to Ghent. On our wayhome we thought of the birthday song ‘I went toa Zoo, I saw a hippo and I thought it was you...’.This in reference to a person celebrating hisbirthday.

Finally the first semester was coming to an endand every movie fan was talking about ‘The Lordof the Rings’. The course coordinators organiseda trip for a movie night on December 28, justafter Christmas.It was amazing how time passed by, but peoplelooked forward enthusiastically to the end of theyear. As usual, this occasion was used to shareexperiences among the participants on how peo-ple have such occasions like Christmas and NewYear in the different countries of the world. Andof course the usual Belgian snacks and drinkswere supplied as refreshments.Winter cold started biting, all was said anddone and with exams around the corner, all stu-dents returned to there homes to have a big sleepand start fresh to study for the exams!

Silvenus and Florence

Impressions of 1st year students

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The following graduates have finished their PhD:

� My Lan HOANG (Vietnam), graduate of 1998;Title: ‘Numerical computation of air, moisture andheat transfer in chicory root cold store’, at theLaboratory for Postharvest Technology’(K.U.Leuven).

� Yi-jen CHUANG (Taiwan), graduate of 1996;Title: ‘Functional analysis of gene family in theyeast saccharomyces cerevisiae’, at theLaboratory of Gene Technology (K.U.Leuven).

The following graduates have recently started a PhD:

� Sezin EREN ÖZCAN (Turkey), graduate of 2002;Title: ‘Determination and control of airflow patternin agricultural buildings’, at the Laboratory ofAgricultural Buildings Research (K.U.Leuven).

� Maxime NDAYIZEYE (Burundi), graduate of2002; Title: ‘The role of peptides in the rhizobiumetli 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 theLaboratory for Food 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 herhusband 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 seconddaughter 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 LYNGYEN, 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.

In October 2002, Annelies PEDE left her job ascourse secretary at the University of Ghent.Since then Tiny MILLIAU has taken over the dailyactivities.

NEWS FLASHES

KATHOLIEKE UNIVERSITEIT LEUVENFACULTY OF AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

LABORATORY OF FOOD TECHNOLOGYKasteelpark Arenberg 22, 3001 Heverlee, Belgium

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

UNIVERSITEIT GENTFACULTY OF AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

DEPARTMENT OF FOOD TECHNOLOGY AND NUTRITIONCoupure Links 653, 9000 Gent, Belgium

Phone +32-9 264-61-10, Fax +32-9-264.62.22e-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 +32-2-514.72.77e-mail: [email protected], Internet: http://www.vlir.be

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