Belgium: small country, great food
Overview and presentation
The Northern Branch is pleased to be able to offer you a presentation by a leader in his field on subjects that are of great relevance and interest to all food and related science professionals. Join us and soak up the experience and knowledge that our visitor from Ghent University has to share on the Belgian food industry.
Presenter: Professor Filip Van Bockstaele
Prof. Filip Van Bockstaele completed his PhD on the microstructure and rheology of bread dough in 2011 at Ghent University. Since then he has been working as a post-doc assistant at the research group for Cereal and feed technology where he is responsible for teaching, research and collaborations with industry in the field of food technology. He specializes in the processing and shelf life of cereal based food products, especially bakery products. From October, he will start as professor in microstructure-based product development within the research group of Food technology and Engineering at Ghent University and take over as Director of the UGent-Vandemoortele Research centre on Lipid Science and Technology.