The axis Food Technologie from the University of Liege (Gembloux Agro-Bio Tech Campus) is engaged in research and education in the field of the Food Science and Technology.
Projects related to food physico-chemistry and food process engineering are carried out from fundamental research to industrial applications.
The field of activities includes food valorization of agricultural raw materials and industrial by-products (cracking), development of new ingredients (functionalization) and formulation engineering. The assessment of final food product quality is also considered.
