Page 2 - Bioscience Engineering News Today

Share On June 7th, Liesbeth Jacxsens and Mieke Uyttendaele receive the Rotary Science Award (ROSA) for their research on food donations. Food scientists Mieke Uyttendaele and Liesbeth Jacxsens (Faculty of Bioscience Engineering) developed guidelines for food donations so that they can be made more secure and of a higher quality. For this, they will receive the Rotary Science Award (ROSA) on June 7th. This is an award from the Rotary Club of Ghent to honor Ghent University for their contribution...

Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods. It is often said that we eat with our eyes, making colour one of the most important factors for judging the quality of a food product. Colouring food dates back centuries; a technique used by our ancestors to make morsels more appealing and enhance its perceived quality. For example, the characteristic yellow hue of rice was obta...

Directing biosynthesis online Introduction Welcome You are warmly invited to join us online in April 2021. The Directing Biosynthesis conference has been a key meeting in the biosynthetic research calendar for over a decade and is set to be a highlight in 2021 for the community of researchers interested in the biosynthesis of natural products. Organised by the Royal Society of Chemistry, the 2021 conference will host some o...

Research into better opportunities for organic spinach cultivation Growing organic frozen spinach is quite a challenge, how is it best approached? Researchers at the Faculty of Bioscience Engineering (UGent) found more efficient methods that guarantee better chances of success for organic spinach. For example, the density and inter-row distance between the plants is of crucial importance. The consumption of organic products in Europe is on the rise. A popular vegetable that cannot meet that dem...