Holidays! You're already looking forward to all the delicious things you'll eat while travelling, but wait ... Can you just eat anything? "There are some foods that you need to be a bit careful with.” Professor Sarah Gabriel tells us how to avoid taking an extra passenger back home
Marine biologist and Professor Emeritus Patrick Sorgeloos (Faculty of Bioscience Engineering) was instrumental in shaping modern aquaculture in recent decades. If his career has taught him one thing, it is that aquaculture has a crucial role to play in continuing to ensure food security. “By 2050 more than half of our food must come from the sea. And it’s possible.”
From now on, Professor Dominique Van Der Straeten can call herself a fellow of the prestigious American Association for the Advancement of Science (AAAS). This international recognition honours researchers who are making an invaluable contribution to science and its application. In the case of professor Van Der Straeten, it recognises her research, which aims to reduce ‘hidden’ hunger and the consequences of climate change.
If you have a sweet tooth, you’ll know how difficult it is to keep chocolate cool during the summer months. So where should you store it? In a cupboard or in your fridge?
What does steel production have to do with fish-food production? Everything! If you ask Myrsini Sakarika and Nele Ameloot from Ghent University. After all, they are helping to convert CO2 from the steel manufacturer ArcelorMittal Belgium into proteins, which can then be used for fish food. Pioneering research, although some finetuning is still necessary: “Fish are pretty demanding when it comes to their diet.”
A new sugar replacement, call it Stevia 3.0, tastes just like sugar and is much healthier. It’s been developed by an American company, but conceived with input from Ghent-University professor Marjan De Mey. A partnership that will clearly stick around in the future.
A large quantity of water, energy, and nutrition is lost during the processing of vegetables and potatoes. Too much water. At a time when we’re trying to minimise waste, and water is a scarce resource, we need to be smarter about how we manage these losses. The VEG-i-TEC research centre is therefore reviewing the processing method from start to finish.
Remarkably, work that started as an occasional side project has resulted this year in a change to European law. Thanks to Liesbeth Jacxsens and Mieke Uyttendaele, more food can now be donated to those in need.
The Ghent University restaurants and cafeterias have always operated with sustainability in mind. But did you know that this is done with respect for social equity? Together with Let’s Save Food, a Ghent-based volunteer organization, they are aiming for a full-scale sustainable solution for food waste through efficient redistribution of leftovers.
If we want to continue enjoying our weekly portion of fish or shellfish in the future, it will be largely thanks to aquaculture. Just call it the fish farm of the future. Ghent University is one of the world’s top researchers on the sustainability and development of aquaculture.
Researchers and governments come from all over the world to ask advice to Sarah De Saeger and Marthe De Boevre. The two UGhent researchers are world authorities in their field, namely toxic substances in fungi that cause cancers and affect immune systems. “We want to share our knowledge with regions that need it.”
Elk kopje Fair Trade koffie dat aan de UGent gedronken wordt, komt de producent ten goede. Maar onderzoekers van de faculteit Bio-ingenieurswetenschappen gingen nog een stapje verder. Een hoogtechnologische methode om de kwaliteit van de bonen te achterhalen kan de koffieboeren op termijn een betere prijs garanderen.
