Laboratory of Food Technology and Engineering
Coupure Links 653
9000
Ghent
Belgium
Phone : ++32 9 264 61 98
Director
Koen Dewettinck
Technical Manager (or contact person)
Eveline Fredrick
Eveline.Fredrick@UGent.be
Affiliation(s)
Government/Regulatory and Other
Type of Milk
Cow milk and Goat milk
Fields of competence related to analyzing milk
Research and development in analytical methods
Categories of analytical methods practised
Wet chemistry, Spectroscopic and routine methods, Chromatography, Physico-chemical methods, Biochemical methods (enzym., immuno., mol. biol.), Microbiological methods, Rheology, and Sensory Analysis
Milk and milk Products Tested
Liquid milk and whey (including raw milk, skim milk, homogenized,heat-treated, etc.), Butter, Cheese and Processed Cheese and Processed Cheese Preparations, Dairy Fat Spreads, Evaporated Milks and Sweetened Condensed Milks, Cream and Prepared Creams, Milk Powders, Cream Powder and Whey Powders, Fermented Milks, Ice creams, Milk based desserts, and Other dairy products
Purpose of the Analytical Activity in the Laboratory
Research and development in dairy industry and Education and teaching in dairy industry (schools, universities)
