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Laboratory of Food Technology and Engineering

Coupure Links 653
Phone : ++32 9 264 61 98


Koen Dewettinck

Technical Manager (or contact person)

Eveline Fredrick


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)