Ghent University

Ghent University (UGENT)

Organisation type: RTD

Web: http://www.foodscience.ugent.be/nutriFOODchem

Profile:

UGENT is one of the major universities in the Dutch-speaking region of Europe. It is, with about 29,000 students, 6,400 staff members of which 912 professors, one of the largest universities in Flandern and in Belgium. UGENT delivers around 6,000 bachelors and masters diplomas each year. The largest Belgian institutes, including Ghent University, are ever present in the top-200 of more than 15,000 institutes for higher education of the world. Over 130 faculty departments, spread over 11 faculties, offer high-quality courses in every one of their scientific disciplines. In this project, UGENT represents the collaboration between the Faculty of Bioscience Engineering and Faculty of Medicine and Health Sciences. Prof. John Van Camp is bio-engineer and nutritionist at the department of Food safety and Food Quality of the Faculty of Bio-Science Engineering, where he is associated to the research group “Food Chemistry and Human Nutrition (nutriFOODchem)”. He is responsible for education, research and services concerning nutritional value of foods and food products, and the relationship between nutrition and health of humans. His research activities are related to bio-active proteins and peptides, micronutrients (vitamins, phenolics, trace elements) and nutrition epidemiology. He is a member of the High Health Council in Belgium, member of the advisory commission “Food Science and Nutrition” of IFS (International Foundation for Science), member of the board of the Belgian Nutrition Society (BNS), and one of the editors for the journal “Food Chemistry”. He currently has more than 100 A1 scientific publications in peer-reviewed (A1) journals. He has participated in several national and EU projects including BOF-TOS, EuroFIR NoE, PHYTOST, and Hercules, and various EU Marie Curie Actions.

Main roles in BACCHUS:

WP3: data evaluator for eBASIS; production, isolation, characterisation and evaluation of the bioactivity of food protein derived bioactive peptides, e.g. with blood pressure lowering activity

WP4: Bioavailability and bioactivity of proteins and peptides isolated from milk fat globule membranes and gastro-intestinal bioconversion of plant metabolites (polyphenols) including in vitro assays with enzymes and cell cultures.

WP5: Functional assays using aortic arterial rings and ACE inhibition.