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Tuning chocolate flavor through yeast research

Researchers of Leuven University and VIB in Belgium have shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate. “The set of new yeast variants that we generated makes it possible to create a whole range of boutique chocolates to match everyone’s favorite flavor, similar to wines, tea, and coffee” says Dr. Jan Steensels, one of the lead researchers involved in the project. The results were published November 20 in Applied and Environmental Microbiology, a publication of the American Society for Microbiology.
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NEWS

 



PEERS 2 and SEED 2 projects approved by Government of Flanders

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The Government of Flanders on Friday 13 November approved the second phase roll out of two projects in South Africa. Both projects will commence in 2016 for a duration of three years.

PEERS Phase II has as its aim the provision of skills, support and opportunities to enable entrepreneurs from the poorest areas of South Africa to launch, sustain and grow their own enterprises.

SEED Phase II has the objective to advance social and environmental entrepreneurship in South Africa, thereby supporting the creation of environmentally sustainable employment for less well-educated, marginalised groups.

Flanders government constructs K117m classroom at NRC

(The Times, Malawi)

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The government of Flanders has constructed a classroom block worth K117.3 million at Natural Resources College (NRC), a constituent college of the Lilongwe University of Agriculture (Luanar). The block was officially handed over to the college on Friday.

Deputy General Representative of the government of Flanders, Nikolas Bosscher, said they constructed the classroom block as one way of improving extension services in Malawi.

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