Axis "Chemistry for Sustainable Food and Environmental Systems"
The research (fundamental and applied) of the "Chemistry for Sustainable Food and Environmental Systems" axis aims to develop research in close relation with agronomic, food and health applications.
Its actions include :
- the characterization of secondary metabolites in order to study their bio-functionality in approaches of agro-food and agronomic valorisation;
- the development and validation of analytical methods in the field of chemical ecology and volatile substances, mineral analyses in foodstuffs;
- an integrated approach to the quality and safety of food products in the food processing industry, from raw materials to finished products;
- risk analysis of xenobiotics and good practices for the use of phytosanitary and biocidal products;
- the biophysical aspects of the function-structure relationships of molecules in membrane interactions in a perspective of fundamental research oriented towards agronomy;
- a multidisciplinary approach aimed at use, co-creation and prototyping that facilitates gastronomic and technological experimentation envisaged in a systemic vision centered on the user and supported by ICT;
- extraction, bio-purification and hemisynthesis of bio-based compounds, the study of volatile compounds and their valorization;
- the development of new recipes, new products, objects/utensils/equipment or new applications in the field of agri-food and gastronomy according to the Living Lab model (open and multidisciplinary innovation research method that promotes a process of co-creation with end-users in real conditions and relies on an ecosystem of public-private-citizen partnerships).
Our laboratories:
🔬 Molecular biophysics at interfaces
The unit is a research laboratory devoted to molecular biophysics and computer assisted modelling. Our research activities are mainly focused on the study of the interaction between biomolecules (from proteins to small organic molecules) with the membrane by complementary biophysical tools to understand their structure/activity relationships.
Contact: Magali Deleu +32(0)81/62.26.38
📚 Consult the laboratory's publications
🔬 Chemistry of natural molecules
The laboratory has been studying the extraction, purification, characterization and valorization of plant secondary metabolites for many years, for applications in the agronomic and agri-food fields. The understanding of the mechanisms of action of these secondary metabolites is the subject of extensive multidisciplinary studies.
Two classes of compounds are particularly studied: volatile organic compounds via volatolomics (aromas, perfumes, essential oils,...) and phyto-oxylipines (jasmonates, arabidopsides, green leaf volatiles,...).
Contact: Marie-Laure Fauconnier - +32(0)81/62.22.89
🔬 Quality and safety of food products
Contact: Mohamed Ayadi
Nelly Potvin - +32(0)81/62.23.29
📚 Consult the laboratory's publications
🔬 Analytical chemistry
The Analytical Chemistry laboratory is part of the Food is Life Research and teaching support Unit.
The main research focus is devoted to advancing separation science at each step of the analytical workflow, starting from the sample preparation step and continuing with the chromatographic separation. The laboratory is equipped with state-of-the-art chromatographic techniques, consisting mainly of hyphenated and comprehensive chromatographic systems, such as liquid chromatography coupled to gas chromatography (LC-GC) multidimensional comprehensive GC (GCxGC) and the combination of the two into a unique system, namely the LC-GCxGC. The systems are equipped with advanced mass spectrometric detectors and flexible autosamplers, such as a complete platform to perform different kinds of headspace analysis.
The fields of application of the advanced chromatographic techniques are mainly in the food quality domain, exploring the area of lipidomics and volatilomics for food quality and authenticity and the analysis of urgent and emerging contaminants, such as mineral oil (MOSH&MOAH) and estrogenic compounds in water.
The laboratory is actively collaborating with many Companies in the field of separation science in order to provide novel and high-performing solutions.
Contact: Giorgia Purcaro - +32(0)81/62.22.20
Technician: Sophie Vancraenenbroeck - +32(0)81/62.22.21
🔬 Biomass and green technologies
The laboratory of Biomass and Green Technologies from the University of Liege (Gembloux Agro-Bio Tech Campus) is engaged in research and education in the field of the chemistry of renewable resources and associated technologies.
The PI (Prof. A. Richel) is involved in more than 15 national and international projects related to the production of bioenergy and bioproducts, including the design of innovative pretreatment protocols for the cracking of lignocellulosic materials, the formulation of novel “biomass-energy” solutions (including biofuels and energy vectors) as well as the upgrade of lignin for high-added value applications.
Contact: Aurore Richel - +32(0)81/62.26.33
📚 Consult the laboratory's publications
🔬 Gastronomic sciences
The Laboratory of Gastronomic Sciences develops fundamental and applied research, in connection with the Smart Gastronomy Lab, in the emerging field of gastronomic sciences. This laboratory, co-founded by Prof. Eric Haubruge and Dr. Dorothée Goffin, focuses on themes such as: the use of new technologies in agri-food (3D/4D printing and laser engraving), the Internet of food (development of mobile applications and connected tools for the consumer), gastronomic health (Hippocratonomy) and the observation of uses in Smart Cities This laboratory will enable the development of new expertise in the field of Food 4.0, which can be used in the Walloon region, taking into account the needs of the citizen.
+32(0)81/62.22.20
