Erasmus Mundus MSc Food Science Technology and Nutrition

Erasmus Mundus MSc Food Science, Technology and Nutrition – Sefotech. Nut Overview and Opportunities for PCM and Thesis Modules February 2014

KU Leuven Technology Campus Gent

INTRODUCTION KAHO Sint-Lieven is a fast growing university college with a broad range of higher education programmes. Together, its 3 campuses in Ghent, Aalst and Sint. Niklaas accommodate about 6. 400 students.

INTRODUCTION • Being a Catholic university college, KAHO Sint-Lieven is a member of the KU Leuven Association, a close cooperation of the university K. U. Leuven and 12 institutions for higher education. • KAHO Sint-Lieven fosters a student-centred culture and has earned itself a reputation in personal student counselling and coaching. International exchange is encouraged through various programmes. • Our university college is also at the forefront of research and closely cooperates with business and industry through several research groups. • KAHO Sint-Lieven offers professional bachelor programmes in the fields of health care, business administration and business management, biotechnology, education and industrial science and technology.

INTRODUCTION • Through its academic bachelor and master programmes in the field of industrial science and technology students can obtain the degree of industrial engineer. • Finally KAHO Sint-Lieven also has a broad range of specific education programmes and courses, e. g. postgraduate programmes, short trainings and higher education programmes through distance learning for adults. • As from the academic year 2013 -2014 onwards all academic Bachelor-Master programmes which were until now offered by university colleges are integrated in the university of their university association. The universities are authorised to organise the study programmes and to award the relevant degrees.

HIGHER EDUCATION RECENT DEVELOPMENTS • Association with KU Leuven (= Catholic University of Louvain) 2002 • Implementation of Bachelor’s and Master’s programmes 2004 • Integration of academic programmes 2013 into the University

12 university colleges 80, 000 students (40% market share) Founded in 1425 Nr. 61 in Times World University Rankings 2013/14 In top 150 in Academic Ranking of World Universities (Shanghai ranking 2014)

KULeuven – FIIW - FACULTY OF ENGINEERING TECHNOLOGY • All study programmes of engineering technology organised at six university colleges in Flanders are integrating and becoming one new faculty in the KULeuven from 2013/2014 on. The faculty of engineering technology is the newest one in the Science, Engineering and Technology group of KULeuven.

MODULE 15 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 health nutrition body), within the food sector.

MAIN OBJECTIVE - PCM - to focus on a specialist area to develop knowledge base, competence and skillset relevant to the food sector and thereby enhance employment prospects

INDUSTRIAL PLACEMENT OR A CENTRE OF EXCELLENCE • The industrial placements are selected from well established companies or institutions with a good track record in food production and distribution and/or public health nutrition. In the placement the student will be expected to become fully compliant with the working regulations and conditions of employment of the food company.

MODULE 16 MASTER’S 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 Nutrition • Preferably linked to PCM and optional modules

WHAT ARE THE POSSIBILITIES OF PLACEMENTS? All four partners and their contacts And/or associated members • Tufts University, • National Institute of Public Health of Mexico • Michurinsk State Agrarian University, • National Dairy Research Institute in Karnal (India) • Northwest A&F University (China)

KU LEUVEN TECHNOLOGY CAMPUS GENT

EXPERTISE OF KU LEUVEN CAMPUS GENT • The Department of Chemistry and Biochemistry historically is the heir to the “Higher Brewery School Sint. Lieven", providing education in brewing and brewing technology since 1895. 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 1990 s, and were linking up the Campus curricula to present social and industrial developments in the East. Flanders region, where the institute is situated.

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+'.

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, xylosidases 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.

ENZYME TECHNOLOGY The Process Unit EFT is equipped with batch and continuous bioreactors from 0. 05 to 200 L scale with temperature and p. H control for enzyme 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, cellulases, xylosidases, NSP's and related enzymes in food and feed production

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, xylosidases, . . . ) 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 SEFOTECH. NUT

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

PILOT BREWERY

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.

EXPERTISE OF KU LEUVEN CAMPUS GENT – MEAT PROCESSING The research topics of the Laboratory for Food Chemistry and Meat Technology of Campus Gent are centred 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, ketchupsausage, . . . ); • 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

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.

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.

EXPERTISE OF KU LEUVEN CAMPUS GENT – LABORATORY FOR AROMA RESEARCH Expertise: • Sensoric analytical analysis with taste panels • Chemical-analystical aroma research via gas chromatography-mass spectrometry (GC-MS) to determine the link between aroma of foods and ingredients or smell of the food contact materials • MS-based electronic nose technology (MS-nose) for fast classsification of raw materials, ingredients, food products and packaging materials based on aroma or smell (mass fingerprinting)

EXPERTISE OF KU LEUVEN CAMPUS GENT – LABORATORY FOR AROMA RESEARCH • Selection of raw materials in relation to optimalisation of sensoric quality of end products, f. e. classiffication of coffee and cocoa origines, variability of herbs, impact of cultivation on sensoric quality of fruit juices, . . . • Impact of process technology on sensoric quality of end products , f. e. Fermentation technology, starter cultures, riping environment, . . . • Impact of composition and additives on sensoric quality and shelflife of the end products (antioxidants, high content of vit. E in animal feed) • shelf life experiments: impact of packaging materials and methods on sensoric quality (taste evolution) • Flavor evolution (off-flavours, taints): detection and characterisation of volatile compounds responsible for flavor evolution

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

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

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"

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"

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 Ph. D studies… Visit our website for Alumni information at http: //www. sefotechnut. org/alumni/

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.

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.

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)

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. SEFOTECH. NUT

THESIS PROPOSAL • Dissertation Supervisor: educational supervisor (in • • • Sefotech. Nut 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 - The necessary support services should be specified, e. g. what library and/or bibliographic facilities, data bases and websites will be required? What computer/software facilities will be needed? This section should refer to other sources of factual material and the kinds of access that will be required, together with the arrangements for making that possible (contact persons, addresses).

THESIS STRUCTURE • • • Abstract Introduction Materials and Methods Results and Discussion Conclusions Bibliography Length of 10. 000 words, 50 -55 pages excluding figures, tables and bibliography

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

Hoping to welcome you in Gent again next year …

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.

GENT • • • Dynamic, safe, tolerant city Open policy 65. 000 students High quality education Varied leisure life

HISTORY Graslei Vrijdagsmarkt

HISTORY Sint-Baafs cathedral Sint-Niklaas church

MUSEA STAM Museum Design museum

MUSIC Flemish Opera Music Centre De Bijloke

SPECIALITIES Tierenteyn Mustard Candy: cuberdons

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

THANK YOU FOR YOUR ATTENTION Wishing you a lot of success with your studies and perhaps see you soon