Department of Food Safety and Food Quality


PhD on pyrazines in the Maillard model and baked food products

Tuesday August 23rd, 2016

Gustavo Scalone, who is affiliated with Research group Food chemistry and human nutrition (nutriFOODchem), submitted his PhD. The title of the dissertation is 'Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products', promotors are Prof. dr. ir. Bruno De Meulenaer and Prof. dr. ir. Norbert De Kimpe. The public defence will take place on Thursday September 1st, 2016.

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General information

Department chair : Prof. dr. ir. Koen Dewettinck

Address : Campus Coupure, A, Coupure Links 653, B-9000 Ghent, Belgium
Telephone : +32 9 264 61 63
Fax : +32 9 264 62 18

Laboratories and groups

Our department consists of three laboratories :

We are affiliated with

Logo Faculty of Bioscience Engineering




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