The science behind cooking

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Why does food become soft (or hard) when you cook it? What is the healthiest and tastiest way to make chips? Is there a difference between ‘Best before end’ and ‘Use by’? How can you make fruit ripen quicker (or slow down the process)? Is a healthy BBQ even a thing? Frank Devlieghere and Bruno De Meulenaer, both professors at the Department of Food Safety and Food Quality, will gladly answer all your questions on food, food preparation and safe storage.
During the event ‘Iedereen UGent!’, our science consultants will give free scientifically founded advice on a wide range of everyday topics. Take a seat and ask away! Don’t you have any specific questions? No problem! Our consultants would love to tell you more about their research anyway.

For whom

youngsters, adults


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