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.
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.