1. European Master of Science in Food Science, Technology and Business
March 2016

2. Technology Campus Gent
KU Leuven
Technology Campus Gent

3. KU Leuven
Situated in Belgium, in the heart of Western Europe, KU Leuven has been a centre of learning for nearly six centuries. Today, it is Belgium's largest university and, founded in 1425, one of the oldest and most renowned universities in Europe. As a leading European research university and co-founder of the League of European Research Universities (LERU), KU Leuven offers a wide variety of international master’s programmes, all supported by high-quality, innovative, interdisciplinary research.

4. Faculty of Engineering Technology
At operational level, the BiFTec programme is offered by KU Leuven Technology Campus Ghent, Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster Bioengineering Technology, research group EFBT. This research group historically is the heir to the “Hogere Brouwerijschool Sint-Lieven”, providing education in brewing and brewing technology since

5. Faculty of Engineering Technology
This rich historical background partly explains the present expertise and activities in brewing science, research and technology. The activities in meat science and technology and flavour analysis emerged much more recently, roughly spoken in the 1990s, and were linking up the Campus curricula to present social and industrial developments in the East-Flanders region, where it is situated.

6. MSc Food Science, Technology and Business
YEAR 1:
10 taught modules (6 compulsory, 4 optional)
At KU Leuven, Hochschule Anhalt, Universidade Católica Portuguesa
YEAR 2:
Semester of Professional Competence module Semester of MSc thesis work

7. Academic calendar 2015-2017 From Till Type Module Location 21.09.15
Compulsory 3w
Food Biotechnology
Gent
Compulsory 4w
Food Safety and Quality Management
Compulsory 2w
Process Management and Product Development
Optional 4w
Malt and Beer Production
CHRISTMAS HOLIDAYS
Distilled Spirits Technology/ Fats and Oils
Gent / Porto
Environmental Practices and Sustainability
Porto
Wine Production / Cereals
Porto / Köthen
EASTER HOLIDAYS (01.04)
Fruits and Vegetables / Meat Science
Porto / Bernburg
Food Packaging Systems / Dairy Science
Business and Economics in Food Industry
Bernburg
Innovations in Food Engineering and Technology
SUMMER HOLIDAYS
PROFESSIONAL COMPETENCE MODULE
THESIS WORK

8. Professional Competence Module
Minimum placement of 3 months (up to 6 months)
In either an industrial environment (manufacturing plant/ research and development facility) or in a centre of excellence (academic organisation or public body), within the food sector.

9. PCM – Main objective
to focus on a specialist area to develop knowledge base, competence and skill set relevant to the food sector and thereby enhance employment prospects

10. Industrial placements
The industrial placements are selected from well established companies or institutions with a good track record in food production and distribution and/or food business. In the placement the student will be expected to become fully compliant with the working regulations and conditions of employment of the food company.

11. MSc thesis Duration: 1 semester following PCM
Aim: to develop in the student an understanding of the principles and practice of science. It should also develop an open minded and confident approach to scientific problem solving and enable the student to acquire skills to contribute to research and development in Food Science, Technology and Business
Preferably linked to PCM and optional modules

12. Second year options All three partners and their contacts
And/or associated members
University of Auckland in New Zealand
Michurinsk State Agricultural University in Russia
Agricultural University in Krakow, Poland
University of Perugia, Italy
Technical University of Berlin, Germany
Marketing Pool Ernährungswirtschaft, Germany (Food Industry Association)

13. KU Leuven Technology Campus Gent

14. Enzyme, Fermentation and Brewing Technology
The laboratory of Enzyme, Fermentation and Brewing Technology of Campus Gent, is the research unit in which the scientific research of the Department of Chemistry-Biochemistry regarding malting, brewing, hop technology, enzymology, and fermentation technology is united in two specialised Process Units, ‘Enzyme & Fermentation Technology' and ‘Pilot Brewery', supported by the Analytical Centre ‘Flavour+'.

15. Research focuses on:
• Beer flavour and flavour stability: detailed beer flavour characterisation by analytical, sensorial and multivariate data analysis; evaluation of raw materials and process parameters in relation to beer flavour/flavour stability; implementation of reliable model systems to determine the degree of flavour deterioration on beerstorage; development and implementation of novel anti-oxidative beer productionsystems to enhance flavour quality and flavour stability; quality improvement of existing brands and development of new beers with improved sensory properties and prolonged flavour stability;
• High-tech hopping: i.e. the development and application of highly enriched hopfractions based on bitter acids, hop aromas, and hop polyphenols, respectively, in order to impart refined hop characters to beer, combined with prolonged flavourstability;
• Controlled mixed fermentation: based on classical spontaneous fermentation (lambic/gueuze);
• Enzyme Technology: study of pro- and anti-oxidative enzymes in malt and during the brewing process, application and characterisation of non-starch polysaccharides (NSP), isomerases, cellulases, xylanases and related enzymes in food and feed production, purification and immobilisation of enzymes;
• Fermentation Technology: production of enzymes, development of starter cultures for food & feed, microbiological conversion of side streams into value added products, full process development of innovative food ingredients; EFBT offers expertise in a unique multidisciplinary environment for research and development with practical applications in the beer, beverage, food and feed industry.

16. PILOT BREWERY
The pilot Brewery of EFBT provides services ranging from consultancy to innovative research & development projects aimed at optimising quality and operational efficiency. Our Pilot Brewery facilities are designed and fully equipped to serve the malting and brewing industry

17. PILOT BREWERY

18. We collaborate with companies and institutes interested in our expertise in enzyme and fermentation technology, hops, malting, flavour, natural aroma’s, flavour quality and stability of complex solutions like wort, beer and vegetable drinks. Meanwhile, EFBT is embedded in the University of Leuven (KU Leuven) via the Cluster Bio-engineering Technology (CBeT) and the Faculty of Engineering Technology (FIIW). The partners in CBeT are complementary, with their research activities ranging from beer production and fermentation over plant production to genetic research on bacteria and yeast.

19. FLAVOUR+
EFBT has extensive high-end analytical facilities which are used to analyse wort, beer, vegetable drinks, enzymes, non- starch polysaccharides, fermentation products, and raw materials like barley, hops and hop products. The Analytical Centre Flavour+ play a crucial role in supporting all partners of CBeT with their expertise in advanced GC-MS and state of the art analyses. By embedding in the cluster CBeT, the analysis activities of Flavour+ further expand.

20. ENZYME TECHNOLOGY
The Process Unit EFT is equipped with batch and continuous bioreactors from 0.05 to 200 L scale with temperature and pH control for enzyme production, characterisation, optimisation of enzymatic conversion reactions and stability testing. Expertise includes: • Isolation (chemical, enzymatic and mechanical cell lysis), purification (ion exchange, gel filtration, hydrophobic and affinity chromatography) and characterisation of crude enzyme extracts and purified fractions (SDS-PAGE, IEF, soluble protein content, activity and stability testing, study of kinetic parameters) • Immobilisation of enzyme preparations Research focuses on: • Study of pro- & anti-oxidative enzymes • Application and characterisation of isomerases, proteases, cellulases, xylanases, NSP's and related enzymes in food and feed production

21. FERMENTATION TECHNOLOGY
Research focuses on: • Development of starter cultures for food (cheese, salami, yoghurt,...) and feed correlated to aroma and probiotica • Production of enzymes (isomerases, cellulases, xylanases, ...) for improvement and development of processes in food & feed industry • Production of bio-ethanol including pretreatment of renewable raw materials and pentose and hexose fermentation

22. KULeuvenRD/BioTeC+ who?
KULeuvenR&D/BioTeC+ Division by the numbers
2 Permanent staff
4 Post-doctoral researchers
16 PhD researchers
10 MSc students
Jan Van Impe Filip Logist
Maria Baka Geert Gins Dries Telen Mattia Vallerio

23. KULeuvenRD/BioTeC+ research matrix

24. Influence of food intrinsic characteristics on microbial growth dynamics
Food safety Aim
Food industries + Consumers
Safe final food products
Input in Food Safety
(1) Food (micro)structure
+ composition
(2) Resistance
to penetration
(3)Temperature
Microbial dynamics
Study the effect of food intrinsic factors (food (micro)structure, composition, resistance to penetration) in combination with environmental factors on microbial growth dynamics
Supervision: Prof. Jan Van Impe & Dr. Maria Baka / Daily Guidance: Dr. Maria Baka & Davy Verheyen

25. MICROBIAL SAFETY OF LOW CALORIE PRODUCTS
WHO: Sugar intake < 25g/day
Novel low calorie sweeteners
Predictive Microbiology
Microbial dynamics
Supervision: Prof. Jan Van Impe & Prof. Ilse Van de Voorde / Daily Guidance: Maria Martinez Lobete

26. Cold Atmospheric Plasma in the food industry
5200 food-borne outbreaks/year (EFSA, 2015)
Need for new techniques to improve food safety
Cold Atmospheric Plasma
room temperature
atmospheric pressure
Goal:
CAP: effect on microbial behavior during storage
Does CAP influence food properties?
Supervision: Prof. Jan Van Impe & Prof. Ilse Van de Voorde / Daily Guidance: Cindy Smet

27. Modelling the combined effect of environmental conditions on the growth rate of Escherichia coli
Bioreactor
experiment
Model calibration
Supervision: Prof. Jan Van Impe / Daily Guidance: Simen Akkermans

28. Expertise of KU LEUVEN CAMPUS GENT – Meat processing
Technological research centre for meat processing of the Laboratory for Food Chemistry and Meat Technology is unique in Flanders. Processing of all types of heated and fermented meat products (cooked ham, cooked sausages, pastes, dry and dry cured meat products) is possible in our technological research centre in accordance with the good manufacturing practices and it is used intensively by the meat producing companies, their product suppliers and industrial customers for the promotion of technological development.

29. Expertise of KU LEUVEN CAMPUS GENT – Meat processing
The research topics of the Laboratory for Food Chemistry and Meat Technology of Campus Gent cover around all the different aspects of processing of meat:
1. Processing of meat products senso stricto:
Development of new products (e.g., liver paste, tenderisation of game meat, sliceable Filet de Saxe, pastrami, "organic' meat products, ketchup- sausage,...);
Development of new production techniques (e.g., co-extrusion of artificial intestines, salt injection in pork heads, ...);
Selection of raw materials for the preparation of cooked ham, raw ham, liver paste, ...,
Curing of raw cured products (scattered distribution of the curing particles in Filet de Saxe, bacon, cooked ham, filet d'anvers, smoked horse meat in relation to the degree of curing, colour formation and microbial safety of these products);
Next page

30. Expertise of KU LEUVEN CAMPUS GENT – Meat processing (cont)
1. Processing of meat products senso stricto:
Mathematical modelling of salt absorption and distribution in dry cured meat products;
Colour formation in meat and meat products (absorption and reactivity of nitrite and nitrate in meat, e.g. related to other curing additives, starter cultures and process conditions);
Drying related to the processing of meat products (drying senso stricto of cured products and dried sausages) and mathematical modelling;
Minimal processing of cooked ham (type Meesterlycke);
Production of bacon with a stable colour and chicken breast with uniform colour formation;
Evaluation and improvement of the environmental impact of meat processing.

31. Expertise of KU LEUVEN CAMPUS GENT – Meat processing (cont)
2. Functionality of raw materials, ingredients and additives:
Functionality of fat tissue (reconstitution of fat tissue);
Functionality of curing additives in relation with colour formation in meat products;
Functionality of hydrocolloids (proteins foreign to the meat, alginates, carragenates,...) related to fat and water holding capacity in meat and meat products.
3. Chemical and bacteriological safety of meat products:
Optimisation of thermal processing of cooked ham related to the bacteriological shelf life;
Search for alternative preservatives for processed meat;
Development and evaluation of production techniques for the prevention of N-nitrosamine formation in meat products;
Development of alternatives for the use of nitrite during processing of meat products.

32. Professional Competence Module (KU Leuven CAMPUS GENT contacts)
Barry Callebaut (B) – Chocolate products
Belgomilk (B) – Dairy products
Inex (B) – Dairy products
Campina (B) – Dairy products
Het Hinkelspel (B) – Cheese production
Le Larry (B)- Cheese production
Danone (NL) – Baby food
Nutricia (B) – Baby food
Rejo Group (B) – Functional ingredients and food additives

33. Professional Competence Module (KU Leuven CAMPUS GENT contacts)
Cargill (B) – Corn-wheat products
Holland Malt (B) – Malt production
Heineken (B/NL) – Malt/Beer
Roman (B) – Beer production
ILVO – Institute of Agriculture and Fisheries Research (B) – Fisheries, Microbiology, Dairy
Scientiae Terrae (B) – Genetic engineering, microbiology of water
FERA – The Food and Environment Research Agency (UK) – Food quality and safety

34. PCM proposal in the Global Lab of Barry Callebaut (AY 2017/2018)
The Global Lab of Barry Callebaut is located in Wieze, Belgium. We analyse samples from all Barry Callebaut sites over the world, supporting several departments. We assist Research & Development in product development and innovation, we support the Quality department in complaint handling and we help the Sourcing department by analysing new raw materials. 
Through physico-chemical analyses, chocolate and chocolate-related products are characterised in the Global Lab. Examples of analyses performed in the lab to characterise the product are rheology, fineness, colour. Other analyses focus on the composition of the product: total fat and moisture content, sugar content, fatty acid composition, cocoa solids,... 
Several analytical techniques are available: GC analysis, HPLC analysis, NIR, NMR.
This will be a first experience in an industrial laboratory in an international environment, dealing with all involved regulations.

35. Thesis proposal in Barry Callebaut
If you are interested in carrying out a master thesis in the Global Lab of Barry Callebaut, we can offer a detailed study regarding rheology. Rheology is a very important characteristic of chocolate and chocolate-related products, rheometers are present in every chocolate factory of Barry Callebaut. Improving the method, aligning the high demands of customers to an industrially workable method, dealing with a very broad spectrum of products (linear viscosity of 50 to mPa.s), etc. is of our constant concern. 
At the moment we are facing instrument renewal and related software upgrades, which need extensive testing and adaptation to our standards. This is an interesting case study involving method development, comparison studies, lab work and programming in Excel and in the rheology software.
This thesis will be subject to confidentiality.

36. Success stories Mei KANATANI – Brazil
"During my graduate training I developed a joint-research with Barry Callebaut Belgium - Chocolate company. After the graduation I joined Barry Callebaut where I am currently working as Research and Development Engineer for Asian customers, in Japan branch"

37. Success stories Shabeer Ali – India
“I have completed my specialization and thesis in Cargill (Vilvoorde, Belgium) and now I am employed by Cargill Application Center in Kuala Lumpur, Malaysia”
Jonas VERACHTERT – Belgium
"I work for Danone as a global buyer of ingredients for their baby nutrition division in Amsterdam"

38. Success stories
Sajid Akbar MADARI VALATHODI - India "I have completed my thesis with SFINC (Rejo Group, Belgium) and now I have joined Novozymes South Asia as Application Scientist"
…and many others, amongst which many graduates commenced PhD studies…
Visit our website for Alumni information at

39. How to apply for PCM?
Submit proposal through available form in March- April to the local course coordinator. You wil be required to sign a final commitment by end of June.

40. Assessment - PCM
based on a Portfolio of evidence assembled by the student during their placement(s). The Portfolio of evidence will consist of 3 Sections. Each of these sections must be passed.

41. Assessment - PCM
Section A: Description of the placement organisation and the placement supervisor’s reports evaluating attendance, punctuality, quality of their work and performance evaluation (50% marks)
Section B: A log of activities describing the student’s roles and responsibilities while on placement (35% marks), and
Section C: A Reflection of the key learning that has taken place during the placement period (15% marks)

42. Assessment - PCM
In defence of their portfolio the student may also be required to give a 15-minute presentation on the company structures and activities and the duties assigned to them.

43. Thesis proposal
Dissertation Supervisor: educational supervisor (in home univ.) and scientific (or local) supervisors
Title of Dissertation
Aims of the Dissertation: general and operational aims
Relationship to Previous Work – Literature review
Methodology
Plan of Work: time schedule – work contents – milestones
Resources Required

44. Thesis structure Abstract Introduction Materials and Methods
Results and Discussion
Conclusions
Bibliography
Length of words, pages excluding
figures, tables and bibliography

45. Thesis assessment
Locally but always following components constitute the final mark:
the attitudes’ report,
supplementary marks for the lab-work by the supervisor
supervisor’s marks for writing of the report
external reader(s)
assessment of presentation (jury)
assessment of defence (jury)
poster

46. Hoping to welcome you in Gent again next year …

47. Gent
Gent with its 65,000 students is the largest student city in Flanders. The unique combination of a high quality education with a varied leisure life ensures that Gent is a great attraction for students.
Being a student is more than just studying. It also includes housing, transportation, entertainment, cultural activities, relax ... In all these areas, the City of Gent is very active to make the life of the student as practical and comfortable as possible.

48. Gent Dynamic, safe, tolerant city Open policy 65.000 students
High quality education
Varied leisure life

49. HISTORY
Graslei
Vrijdagsmarkt

50. HISTORY
Sint-Baafs cathedral
Sint-Niklaas church

51. MUSEA
STAM Museum
Design museum

52. MUSIC
Flemish Opera
Music Centre De Bijloke

53. Specialities
Tierenteyn Mustard
Candy: cuberdons

54. Gruut
Beer in Belgium varies from pale lager to lambic beer and Flemish red. There are approximately 180 breweries in the country.
Gentse Strop
KAHO beer

55. Thank you for your attention
Wishing you a lot of success with your studies and perhaps see you here the same time next year