Profile

user

Claudia Delbaere

Project Manager

Short bio

Ir. Claudia Delbaere graduated in 2008 as a bio engineer (specialization: chemistry) at the Faculty of Bioscience Engineering of Ghent University. After she graduated, she worked for 3 years as a researcher in the Laboratory of Food Structure and Function (former Laboratory of Food Technology and Engineering) of Professor Koen Dewettinck on “Migration-induced fat bloom in pralines” in the framework of the European project ProPraline. In the next 2 years she continued the research in this area through the Flanders’ Food project FAT BLOOM. This research was conducted in collaboration with about 25 Flemish companies from the chocolate industry. In July 2013 Claudia started working as Project Manager at Cacaolab, an official spin-off of Ghent University, dedicated to research, development, innovation and training from bean to praline.

Tuenter, E., Delbaere, C., De Winne, A., Bijttebier, S., Custers, D., Foubert, K., Van Durme, J., Messens, K., Dewettinck, K., Pieters, L. (2020). Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate. Food Research International, 130, 108943.

Brison, V., Delbaere, C., Dewettinck, K., Pirlot, M. (2019). Using spatial decision models for rank ordering chocolates. In: Amor, S.B., de Almeida, A.T., de Miranda, J.L., Aktas, E. (Eds.), Advanced studies in multi-criteria decision making, Chapman and Hall/CRC, Boca Raton, 2019, pp. 147-168.

Saputro, A.D., Van de Walle, D., Aidoo, R., Mensah, M.A., Delbaere, C., De Clercq, N., Van Durme, J., Dewettinck, K. (2017). Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener. European Food Research and Technology, 243(2), 177-191.

De Pelsmaeker, S., Schouteten, J., Gellynck, X., Delbaere, C., De Clercq, N., Hegyi, A., Kuti, T., Depypere, F., Dewettinck, K. (2017). Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates? British Food Journal, 119(9), 1983-1998.

Delbaere, C., Van de Walle, D., Depypere, F., Gellynck, X., Dewettinck, K. (2016). Relationship between chocolate microstructure, oil migration and fat bloom in filled chocolates. European Journal of Lipid Science and Technology, 118(2), 1800-1826.

Vansteenbrugge, G., Delbaere, C., Dewettinck, K. (2016). Bier & chocolade. 40 tongstrelende combinaties. Inni Publishers, Heule, Belgium, 156 p.

Tran, D.P., Van Durme, J., Van de Walle, D., De Winne, A., Delbaere, C., De Clercq, N., Phan, T.T.Q., Phuc, C.-H., N., Tran, D.N., Dewettinck, K. (2016). Quality attributes of dark chocolate produced from Vietnamese cocoa liquors. Journal of Food Quality, 39(4), 311-322.

Doan, D.C., Patel, A., Tavernier, I., De Clercq, N., Van Raemdonck, K., Van de Walle, D., Delbaere, C., Dewettinck, K. (2016). The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings. European Journal of Lipid Science and Technology, 118(12), 1903-1914.

De Pelsmaeker, S., Gellynck, X., Delbaere, C., De Clercq, N., Dewettinck, K. (2015). Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates. Food Quality and Preference, 41, 20-29.

Mayfield, S., Van de Walle, D., Delbaere, C., Shinn, S.E., Proctor, A., Dewettinck, K., Patel, A. (2015). CLA-rich chocolate bar and chocolate paste production and characterization. Journal of the American Oil Chemists’ Society, 92(11-12), 1633-1642.

Tran, D.P., Van de Walle, D., Hinneh, M., Delbaere, C., De Clercq, N., Tran, D.N., Dewettinck, K. (2015). Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats. European Journal of Lipid Science and Technology, 117(11), 1700-1713.

De Clercq, N., Depypere, F., Delbaere, C., Nopens, I., Bernaert, H., Dewettinck, K. (2014). Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates. European Journal of Lipid Science and Technology, 116(10), 1388-1399.

Van der Weeën, P., De Clercq, N., Baetens, J., Delbaere, C., Dewettinck, K., De Baets, B. (2013). Journal of Food Engineering, 119(3), 602-610.

Januszewska, R., Pieniak, Z., Verbeke, W., De Pelsmaeker, S., Delbaere, C., Depypere, F., Kuti, T., Hegyi, A., Dewettinck, K. (2011). Food choice questionnaire revisited in four countries: does it still measure the same? Appetite, 57(1), 94-98.

Heyman, B., Depypere, F., Delbaere, C., Dewettinck, K. (2010). Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce. Journal of Food Engineering, 99(2), 115-120.

Depypere, F., Delbaere, C., De Clercq, N., Dewettinck, K. (2009). Fat bloom and cracking of filled chocolates: issues for the European manufacturer? New Food, 12(3), 9-12.

Institute

  •  

    Cacaolab - Cacaolab bv

    • Cacaolab bv, a spin-off of Ghent University, is an R&D&I company focusing on “Innovation & training from bean to praline”. Cacaolab provides support to companies varying from SMEs to big multinationals in the cocoa processing, chocolate manufacturing and chocolate processing industry, but also to B2B ingredient manufacturers in for instance the oils & fats, dairy and sugar industry as well as to processing equipment manufacturers. In addition to bilateral service projects, Cacaolab provides science-driven trainings and workshops on cocoa and chocolate related themes to its customers.
    • Belgium, Gent
      Skaldenstraat 121 Building A3 B-9042 Gent Belgium
    • +32 472 59 87 34
    • www.cacaolab.be

Research Areas

graph LR RA1[Post-harvest, quality & flavour]:::RA1 --> TO1{{Quality}} classDef RA1 fill:#33a93e,stroke:#fff,stroke-width:1px,color:#fff TO1{{Quality}} --> KW127(Aroma) TO1{{Quality}} --> KW11(Cacao butter) TO1{{Quality}} --> KW12(Cacao butter equivalents) TO1{{Quality}} --> KW16(Chocolate) TO1{{Quality}} --> KW20(Cocoa powder) TO1{{Quality}} --> KW161(fine and flavour cacao) TO1{{Quality}} --> KW37(Flavour) TO1{{Quality}} --> KW129(Quality and flavour) TO1{{Quality}} --> KW85(Rheology ) TO1{{Quality}} --> KW124(Sensory analysis) TO1{{Quality}} --> KW128(Taste) classDef default fill:#f4f4f4,stroke:#919091
GO TO SEARCH