Research Group Food Chemistry and Human Nutrition

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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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Food Pyramid in disk diagram


Research Group Food Chemistry and Human Nutrition
Department of Food Safety and Food Quality
Faculty of Bioscience Engineering


Campus Coupure, B, 3rd floor, room B3.020
Coupure Links 653
B-9000 Ghent

Phone numbers

Tel. : +32 9 264 58 67
Fax. : +32 9 264 62 15
VAT : BE 248.015.142


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