News | 29/06/2020
Not only the variety but also the 'terroir' of hops determines the taste, aroma and mouthfeel of beer
Ann Van Holle;Sofie Vandendriessche;Hilde Muylle;
For the first time it has been shown that the 'terroir' of hops - the combination of environmental factors and cultivation technique - can have an impact on the 'flavour'
VITO - Vlaams Instituut Vlaamse Instelling voor Technologisch Onderzoek NV, Royal Netherlands Institute for Sea Research, HZ University of Applied Sciences, North Sea Farm Foundation, zeewaar BV, ULCO - Université du Littoral Cote d'Opale, Université de lille, University of Greenwich, Marine Biological Association, Texel Saline BV, Nausicaa, National
Johan Robbens;Herman Verstuyft;Christof Van Poucke;Peter Vandekerckhove;Jolien Vander Linden;Miriam Levenson;Nayra Pauwels;Laid Douidah;Barbara Duquenne;Lode Jacobs;Sabine De Peuter;Ruth De Picker;Diderick Derore;Bert Coleman;Liesbet Colson;Marijn De Craecker;Björn Possé;Heleen Lenoir;Cathy Plasman;Kris Hostens;Johan De Boever;Els Vanderperren;Hans
Main research questionSeaweed and micro-algae are not well-known as food sources in West Europe. In times of exhaustion of agricultural land, overfishing and an ever-increasing demand for food, there is great need for sustainable alternatives. Both consumers and food producers are reluctant to use these products, however.
Valorisation of algae for a better taste
In addition to being safe and nutritious, food must taste good. Texture, taste and smell (together, the 'sensory' factors) largely determine the success of a food product. ILVO focuses on the development and validation of models that predict consumer appreciation, in order to optimize formulations or recipes in a targeted and efficient manner.
De Food Pilot van ILVO en Flanders' FOOD heeft een smaaklaboratorium dat ingericht is conform ISO8589:2007. Dit betekent onder andere dat er een scheiding is van keuken en panelleden, een scheiding van panelleden onderling en een aangepaste verlichting om kleurverschillen te maskeren.
Food: taste and smell research
Flavor: Barbara DuquenneAroma profiling: Christof Van Poucke Food Pilot has a professional sensory lab with trained taste panel. Recently the facilities were extended to include in-depth chemical odor analyses. Research on flavor and odor is frequently performed during product development.
Flavor and odor research
News | 18/06/2019
ILVO and RBINS-OD nature inventories of macro-and micro-plastics in the Belgian fishing areas and on the beaches
The research partners of the research project MarinePlastics have started a study that accurately maps how much and what types of plastic are found on the Belgian fishing grounds.
Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) is an independent scientific research institute of Flanders Government. Its assignment from the government is to work on the sustainability of agriculture, fisheries and agri-food sector.
Mission, vision and values
News | 14/06/2019
ILVO, HOGENT, TRIAS and Peruvian farmers and researchers join forces around potato “TUNTAS”
ILVO, HOGENT and TRIAS are hosting a Peruvian delegation to the Food Pilot to get the production of so-called “tuntas” in a small cooperative factory in the Andes.
News | 11/06/2018
New rose genome provides insight into diversity and important flower and bloom characteristics