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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

 



Flanders grants €4.5 million for climate projects in Malawi and Mozambique

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On 17 November the Government of Flanders granted 4.5 million euros to International Red Cross Flanders and the World Health Organization (WHO) for projects in Malawi and Mozambique. Both countries are heavily affected by the consequences of climate change. As a result, the socio-economic conditions of the population are under even more pressure.

Digital toolkit on youth volunteering

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Flanders and South Africa have been working together on youth development since 1997. In May of this year, Mr Sven Gatz, Flemish Minister for Culture, Youth and Media visited South Africa to celebrate the 20th anniversay of this intense cooperation. The current 5-year programme 2015-2020 focuses on ‘Promoting and Up-Scaling Youth Volunteering in Civil Society Organizations’. As part of the youth volunteer programme, a digital toolkit was set up under the ‘My hands and heart’ website. This toolkit should provide an online database for youth volunteer workers.
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