The research unit Nutrition and Food Safety of Ghent University was founded in 1998. The research performed by this group can be subdivided into three main research topics. The first concerns the nutritional research on various food related issues (nutrients, feeding pattern, body composition, influence of social and ecological aspects such as stress) and their impact on public health. The second area includes research on food safety, with the emphasis on chemical food safety in relation to environmental problems and food technological phenomena (for instance the use of additives and pigments). The third research topic concerns methodological research that is used to support food research and research on food safety, including nutrition assessment, measuring body composition and probabilistic techniques used to evaluate exposure.
Within the marine domain, the group performs research on the following topics:
- Fish and sea food as a dietary source of omega-3 fatty acids;
- Toxicological risks associated with the consumption of fish.
A noteworthy moment for this group was winning the Prof. Dr. G. Verdonk prize for dietetics presented by the Belgian Royal Academy for Medicine (period 2003-2006) for the work ‘Evaluation of benefits and risks related to seafood consumption’. The research group participated in the European FP7 project ECSAFESEAFOOD and collaborates intensively with the department of Food Safety and Food Quality and the research group Agro-food Marketing and Consumer Behavior, both of Ghent University.
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Standard name: Onderzoeksgroep Nutrition and Food Safety
Parent institute: Ghent University; Faculty of Medicine and Health Sciences; Department of Public Health and Primary Care (UGent), more
Address:
De Pintelaan 185 Block A
9000 Gent
Belgium
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Tel.: +32-(0)9-332 36 28
E-mail: 
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Type: Scientific
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1 Director: Head of the department 2 Marine scientist: Works in this research group and acts as (co-)author in at least one marine publication in the last 5 years. 3 Specialized personnel: Provides administrative or technical support to marine scientific research.
( 2 peer reviewed ) split up filter
 Michels, N.; Debra, G.; Mattheeuws, L.; Hooyberg, A. (2022). Indoor nature integration for stress recovery and healthy eating: A picture experiment with plants versus green color. Environ. Res. 212: 113643. https://dx.doi.org/10.1016/j.envres.2022.113643, more- Vanoppen, M.; Bakelants, A.F.A.M.; Gaublomme, D.; Schoutteten, K.V.K.M.; Vanden Bussche, J.; Vanhaecke, L.; Verliefde, A.R.D. (2015). Properties governing the transport of trace organic contaminants through ion-exchange membranes. Environ. Sci. Technol. 49(1): 489-497. https://dx.doi.org/10.1021/es504389q, more
- Hooyberg, A.; Everaert, G.; Grellier, J.; Elliott, L.; Lonneville, B.; White, M.P.; Michels, N.; De Henauw, S.; Roose, H. (2019). Ocean health in Belgium: Living near the coast is associated with better health, in: ISEE "On Airs, Waters, Places", 25-28 August, 2019 Utrecht, The Netherlands. , more
- De Rijcke, M.; Vandegehuchte, M.B.; Vanden Bussche, J.; Vanhaeck, L.; Janssen, C.R. (2013). Toxicity of two marine algal toxins to blue mussel and brine shrimp larvae, in: Mees, J. et al. (Ed.) Book of abstracts – VLIZ Young Marine Scientists' Day. Brugge, Belgium, 15 February 2013. VLIZ Special Publication, 63: pp. 34, more
- Sioen, I. (2006). Consumptie van vis en zeevruchten: conflictmodel. Universiteit Gent. Faculteit Geneeskunde en Gezondheidswetenschappen: Gent. 1 poster pp., more
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- Integrated evaluation of marine food products: nutritional value, safety and consumer perception, more
- Marine@Ugent: UGent Marine Sciences Center of Excellence, more
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- Hooyberg, A.; Everaert, G.; Michels, N.; Roose, H.; De Henauw, S.; Flanders Marine Institute (VLIZ): Belgium; Faculty of Medicine and Health Sciences, Ghent University: Belgium; Faculty of Social Sciences, University of Antwerp: Belgium; (2022): Coastal pictures and components. Marine Data Archive., more
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