University of ghent (UGENT), Belgium

 

Dept. of Food Safety and Food Quality

Scientifically, the group will contribute with expertise within the field of microbiological analysis methods, new preservation methods and food quality management systems.

 

Key persons for PathogenCombat

Prof. Johan Debevere (involved in WP6, WP12, WP15) will be the leader of the activities carried out by UGENT. Briefly, JD has been active for 35 years in the field of food microbiology and food preservation, on academic as well as on industrial level. His expertise lies mainly in the field of food preservation with many realisations in the field of modified atmosphere packaging, decontamination of foods with buffered organic acids and chemical preservation. He is head of the Department of Food Technology and Nutrition and is the director of an accredidated laboratory (Laboratory of Food Microbiology and Food Preservation) performing microbial analyses on food products and drinking water for the food industry and the Belgian government. 

 

Prof. Frank Devlieghere (involved in WP6, Leader of WP12, involved in WP15) expertise lays in the field of mild preservation methods (among others new packaging technologies, protective and probiotic cultures for preservation of cooked ham, intense light pulses, chlorine dioxide decontamination) and predictive microbiology. He is involved in many national and international scientific programmes. He is leading together with Prof. Debevere the Laboratory of Food Microbiology and Food Preservation.

 

Prof. Roland Verhe (involved in WP6, WP12, Leader of WP15) is an associated member of the Dept. of Food Technology and Nutrition and has been coordinating many European projects regarding curriculum development in the field of Food Safety and of Food Quality Management Systems. As an associated member, he will make use of the experience in the department in the field of Food Safety Management Systems.

 

Prof. Dr. ir. Mieke Uyttendaele (Leader of WP6, involved in WP12, WP15). Her areas of scientific expertise are microbial analysis methods, food pathogens and microbial food safety. She has been involved in many national and international projects in the field of microbial analysis of food products regarding Escherichia coli O157:H7, Listeria monocytogenes and Campylobacter. Recently, new projects have been approved on Bacillus cereus, Campylobacter and quorum sensing. Recently, experience in the field of foodborne viruses has been developed.

 

Andreja Rajkovic