Publications and communications of Dorothée Goffin

Heremans, C., Baugier, B., De Rijdt, M., Bradfer, R., Potvin, N., Ayadi, M., Haubruge, E., & Goffin, D. (2026). Improving Texture and Protein Content in 3D-Printed Plant-Based Foods for Dysphagia: A Study of Pea-Protein and Curcumin-Enriched Oleogel Formulations. Foods, 15 (7), 1125. doi:10.3390/foods15071125

Dohogne, D., De Rijdt, M., Coene Céline, Demey Dries, Bradfer, R., Codutti, N., Haubruge, E., & Goffin, D. (07 October 2025). Conception of a fresh bacterial biomass based dessert for space traveling cooked in an ohmic oven [Poster presentation]. 2025 MELiSSA Conference - 8th edition, Grenade, Spain.

De Rijdt, M., Verhaegen, J., Dohogne, D., Brostaux, Y., Haubruge, E., & Goffin, D. (2025). Impact of Spirulina Biomass Physical Form on Texture, Cooking Properties, and Sensory Profile of Enriched Pasta and Meat Analogues. Applied Food Research, 101328. doi:10.1016/j.afres.2025.101328

Baugier, B.* , Boreux, C.* , Jaeger, S. D., Codutti, N., Barbet, F.-X., Barbaut, A., Joomun, U., Rajan, S. J. G., Goffin, D., & Haubruge, E. (04 June 2025). A Sensor-Enabled Smart Tray for Understanding Consumer Eating Behavior in a Restaurant. Gastronomy, 3 (2), 9. doi:10.3390/gastronomy3020009

Baugier, B.* , Boreux, C.* , De Jaeger, S., Codutti, N., Barbet, F.-X., Joomun, U., Joseph Guna Rajan, S., Goffin, D., & Haubruge, E. (30 March 2025). Smart Sensor Tray for Advanced Analysis of Consumer Eating Behaviour [Poster presentation]. Spain Gastronomy Conférence, Madrid, Spain.

Baugier, B.* , Boreux, C.* , De Jaeger, S., Codutti, N., Barbet, F.-X., Barbaut, A., Joomun, U., Joseph Guna Rajan, S., Goffin, D., & Haubruge, E. (09 September 2024). Innovative Sensor-Enabled Tray for Understanding Consumer Eating Behavior [Poster presentation]. Eurosense 2024, Dublin, Ireland.

De Rijdt, M., Haubruge, E., & Goffin, D. (08 September 2024). COMPARATIVE STUDY OF THE IMPACT OF OVEN BAKING ON MEAT ANALOGUES ENRICHED WITH FRESH OR AIR-DRIED SPIRULINA BIOMASS (Arthrospira platensis) [Poster presentation]. 22nd World Congress of Food Science and Technology, Rimini, Italy.

Suffys, S.* , Baugier, B.* , Tanguy, M., Van Impe, N., Goffin, D., Parfait, J.-Y., & Haubruge, E. (04 September 2024). Study of the Acceptance of Innovative Kombucha-type Beverages Coupled with Behavioral Analysis using a Connected Glass [Poster presentation]. EuroSense 2024, Dublin, Ireland.

Suffys, S., Goffin, D., Richard, G., Fauconnier, M.-L., & Haubruge, E. (18 June 2024). INSIGHT INTO THE DEVELOPMENT OF KOMBUCHA TYPE BEVERAGES – from the fermentation monitoring to the study of consumer acceptance [Paper presentation]. Oral communication for the University of Engineering – Hebei, China.

Verhaegen, J., De Rijdt, M., Haubruge, E., & Goffin, D. (30 May 2024). Pasta enriched with fresh microbial biomass : effect on techno-functional, nutritional and organoleptic qualities [Poster presentation]. Interuniversity PhD day Louvain-la-Neuve.

Suffys, S., Goffin, D., Richard, G., Francis, A., Haubruge, E., & Fauconnier, M.-L. (09 April 2024). Study and development of a functional fermented drink based on Sobacha: A Japanese infusion of roasted buckwheat seeds [Poster presentation]. 5th Global Food Security Conference: Towards equitable, sustainable and resilient food systems, Leuven, Belgium.

Verhaegen, J., De Rijdt, M., Haubruge, E., & Goffin, D. (December 2023). Analysis of cooking quality, nutritional and organoleptic characteristics of pasta enriched with fresh and dried microbial biomass [Poster presentation]. AlgaEurope 2023, Prague, Czechia.

Suffys, S., Goffin, D., Richard, G., Francis, A., Haubruge, E., & Fauconnier, M.-L. (04 October 2023). Development of a Functional Fermented Drink based on Sobacha: A Japanese Infusion of Roasted Buckwheat Seeds [Poster presentation]. 3rd Food Chemistry Conference: Shaping a healthy and sustainable food chain through knowledge, Dresden, Germany.

De Rijdt, M., Verhaegen, J., Haubruge, E., & Goffin, D. (15 September 2023). Comparative study of the impact of the cooking on meat analogues enriched with fresh or dried microbial biomass (Arthrospira platensis) [Poster presentation]. Symposium : Dietary Protein for human heallth.

Suffys, S., Goffin, D., Richard, G., Francis, A., Haubruge, E.* , & Fauconnier, M.-L.*. (16 August 2023). Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink. Molecules, 28 (16), 6084. doi:10.3390/molecules28166084

Suffys, S., Richard, G., Burgeon, C., Werrie, P.-Y., Haubruge, E., Fauconnier, M.-L., & Goffin, D. (21 June 2023). Utilization of Stir Bar Sorptive Extraction – Gas Chromatography – Mass Spectroscopy Technique to Study the Aroma Active Compound Production during Kombucha Fermentation [Poster presentation]. 2nd ADVANCES IN SEPARATION SCIENCE: from extraction to chromatographic separation, Gembloux, Belgium.

Verhaegen, J., De Rijdt, M., Haubruge, E., & Goffin, D. (24 May 2023). Fresh microbial biomass: a solution for the food of tomorrow, and a key for feeding astronauts [Poster presentation]. TERRA Innovation Day 2023, Gembloux, Belgium.

Suffys, S., Goffin, D., Fauconnier, M.-L., & Haubruge, E. (28 April 2023). Développement de boissons fonctionnelles fermentées répondant aux besoins du consommateur [Poster presentation]. Superdiversity school: La diversité dans l’enseignement supérieur, enjeux et défis, Liège, Belgium.

Suffys, S., Richard, G., Burgeon, C., Werrie, P.-Y., Haubruge, E., Fauconnier, M.-L., & Goffin, D. (15 April 2023). Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles. Foods, 12, 1657. doi:10.3390/foods12081657

Suffys, S., Goffin, D., Haubruge, E., & Fauconnier, M.-L. (07 April 2023). Développement de nouveaux microbiotiques à haute valeur nutritionnelle et organoleptique [Paper presentation]. Présentation de projets de recherche axés sur les métabolites végétaux et microbiens, Lille, France.

Faivre, A., Goffin, D., & Dogot, T. (July 2022). The potential of gastronomic mediation to promote “Entre-Sambre-et-Meuse” wines [Poster presentation]. 26th National Symposium for Applied Biological Sciences, Anvers, Belgium.

Chen, J., Sun, H., Mu, T., Blecker, C., Richel, A., Richard, G., Jacquet, N., Haubruge, E., & Goffin, D. (June 2022). Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing. Journal of Food Engineering, 323, 110917. doi:10.1016/j.jfoodeng.2021.110917

Chen, J., Mu, T., Zhang, M., Goffin, D., Sun, H., Ma, M., Liu, X., & Zhang, D. (2018). Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds. International Journal of Food Properties, 21 (1), 685-701. doi:10.1080/10942912.2018.1454467

Miazek, K., Remacle, C., Richel, A., & Goffin, D. (2017). Effect of Enzymatic Beech Fagus Sylvatica Wood Hydrolysate on Chlorella Biomass, Fatty Acid and Pigment Production. Applied Sciences. doi:10.3390/app7090871

Miazek, K., Kratky, L., Sulc, R., Jirout, T., Aguedo, M., Richel, A., & Goffin, D. (2017). Effect of Organic Solvents on Microalgae Growth, Metabolism and Industrial Bioproduct Extraction: A Review. International Journal of Molecular Sciences. doi:10.3390/ijms18071429

Hamaïdia, M., Barez, P.-Y., Carpentier, A., Lebecque, S., Miazek, K., Paul, A., Neelature Sriramareddy, S., Staumont, B., Danthine, S., Deleu, M., Frederich, M., De Pauw, E., Delaplace, P., Delvigne, F., Goffin, D., Ongena, M., Duysinx, B., Louis, R., cosse, J.-P., & Willems, L. (2016). From Valeriana officinalis to cancer therapy: the success of a bio-sourced compound. Biotechnologie, Agronomie, Société et Environnement, 20 (S1), 314-320. doi:10.25518/1780-4507.12739

Miazek, K., Lebecque, S., Hamaïdia, M., Paul, A., Danthine, S., Willems, L., Frederich, M., De Pauw, E., Deleu, M., Richel, A., & Goffin, D. (2016). Sphingolipids: Promising lipid-class molecules with potential applications for industry. A review. Biotechnologie, Agronomie, Société et Environnement, 20 (S1), 321-336. doi:10.25518/1780-4507.13071

Paul, A., Frederich, M., Uyttenbroeck, R., Hatt, S., Malik, P., Lebecque, S., Hamaïdia, M., Miazek, K., Goffin, D., Willems, L., Deleu, M., Fauconnier, M.-L., Richel, A., De Pauw, E., Blecker, C., Monty, A., Francis, F., Haubruge, E., & Danthine, S. (2016). Grasshoppers as a food source? A review. Biotechnologie, Agronomie, Société et Environnement, 20 (AgricultureIsLife), 337-352. doi:10.25518/1780-4507.12974

Miazek, K., Iwanek, W., Remacle, C., Richel, A., & Goffin, D. (09 October 2015). Effect of Metals, Metalloids and Metallic Nanoparticles on Microalgae Growth and Industrial Product Biosynthesis: A Review. International Journal of Molecular Sciences, 16, 23929-23969. doi:10.3390/ijms161023929

Goffin, D. (2015). Innovation alimentaire : Retour vers le futur [Paper presentation]. TEDx Liège.

Goffin, D. (2015). Point de vue scientifique : l'impression 3D des aliments [Paper presentation]. Les midis du ABJSC et FNRS.

Goffin, D. (21 April 2015). 3DFP, a device of choice inside the smart kitchen experience to improve the culinary practice for nutrition and pleasure [Paper presentation]. 3D Food Printing Conference Venlo, Venlo, Netherlands.

Goffin, D., & Richard, G. (2015). L'assiette du futur : surprises, passion, innovation et... gourmandise [Paper presentation]. Salon Horecatel 2015.

Goffin, D. (11 December 2014). Trends in food production, transformation, and consumption, and what the future holds for our food [Paper presentation]. 1st International 3D Food Printing Conference hosted by 3D Stereo Media Summit (Liège).

Goffin, D. (2014). Smart Gastronomy Lab made in Creative Wallonia [Paper presentation]. Réveil en Form' de l'AST : Hub, living lab et Fablab.

Goffin, D. (2014). Le Smart Gastronomy Lab : design de service au service de l'innovation agro-alimentaire [Paper presentation]. Rencontres du design et de l'alimentation, Villers-le-Bouillez, Belgium.

Qi, L., Weiping, H., Yongguang, Y., Richel, A., Canbin, O., Huan, L., Rui, G., Xu, X., Jing, Y., Jiqing Song, S., & Goffin, D. (16 October 2014). Effects of Size and Dispersity of Microcrystalline Celluloses on Size, Structure and Stability of Nanocrystalline Celluloses Extracted by Acid Hydrolysis. Nano LIFE, 4 (4). doi:10.1142/S1793984414410141

Goffin, D. (2014). Intelligence Stratégique : Les chercheurs ont la parole … [Paper presentation]. Intelligence Startegic 4 Research.

Goffin, D. (2014). La Chimiste et l’Alchimiste à la racine du goût [Paper presentation]. Fête de la Fédération Wallonie-Bruxelles, Genève, Switzerland.

Goffin, D. (2014). Le modèle de Living Lab au service de l’Agroalimentaire [Paper presentation]. Opportunités digitales, Rennes, France.

Miazek, K., Remacle, C., Richel, A., & Goffin, D. (11 July 2014). Effect of lignocellulose related compounds on microalgae growth and product biosynthesis: a review. Energies, 7 (2014), 4446-4481. doi:10.3390/en7074446

Goffin, D. (2014). Présentation du Living LAb Smart Gastronomy Lab [Paper presentation]. Jury de sélection de projet pilotes de Living Lab wallons.

Miazek, K., Goffin, D., Richel, A., & Remacle, C. (19 June 2014). Growth of Chlorella in the presence of organic carbon: A photobioreactor study [Paper presentation]. Procesni Technika 2014, Prague, Czechia.

Miazek, K., Goffin, D., & Richel, A. (05 March 2014). Chemical Hydrolysis of Fagus sylvatica Wood: Dilute Acid vs. Alkaline Treatment [Poster presentation]. ENVITAM PhD Student Day 2014, Louvain-la-Neuve, Belgium.

Miazek, K., Goffin, D., & Richel, A. (August 2013). Growth of Chlorella in vanillin enriched medium [Poster presentation]. 6th International Conference on Green and Sustainable Chemistry (GSC-6), Nottingham, United Kingdom.

Goffin, D. (30 May 2013). Présentation de l'axe stratégique valorisation [Paper presentation]. Research Speed Dating GxABT-ULg.

Goffin, D. (08 March 2013). Technologies Alimentaires : « Le rôle et la commercialisation des prébiotiques » [Paper presentation]. Colloque inaugural des « Midis du Technology Assessment » au Parlement wallon.

Goffin, D. (06 November 2012). Vos définition de la naturalité et du clean-label [Paper presentation]. Colloque Natur’IAA : Dans la quête de la naturalité alimentaire, les additifs ont-ils encore leur place ?, Bourg-en-Bresse, France.

François, E., Goffin, D., Combo, A. M. M., Blaise, Y., Bindelle, J., Paquot, M., Portetelle, D., Thewis, A., & Boudry, C. (12 June 2012). In vitro determination of prebiotic potential of sugar beet pulp extracted candidates and influence of production method [Poster presentation]. IPC 2012, International Scientific Conference on Pro- and Pre-biotics, Kosice, Slovakia.

Goffin, D., Blecker, C., & Paquot, M. (18 April 2012). A sustainable method inspired by nature for the production of original bi-functional nutraceuticals containing prebiotic fibers and highly bio-available forms of calcium and magnesium [Poster presentation]. Biomedica Summit 2012, the European life science summit (where science and business meet), Liège, Belgium.

Goffin, D. (01 March 2012). Bifunctional products with unique nutri- and techno-functions due to the simultaneous presence of IMO and gluconic acid species [Paper presentation]. • LabInsight ‘Bioressources engineering and chemistry’, Gembloux, Belgium.

Goffin, D. (2012). IMONIC Spin-off Project [Paper presentation]. ABC Europe Bioentrepreneurial Bootcamp/Biobizz Start, Louvain-la-neuve, Belgium.

Goffin, D., & Gillet, S. (2011). L'analyse de sucres par HPEAC-PAD. (ULiège. GxABT - Liège Université. Gembloux Agro-Bio Tech, BIOL2017-3).

Goffin, D., Blecker, C., & Paquot, M. (14 October 2010). A method for the production of prebiotic preparations containing isomaltooligosaccharides and gluconic acid [Poster presentation]. Journée Scientifique Annuelle de la SRC : Chimie Verte, Gembloux, Belgium.

Goffin, D., Paquot, M., Blecker, C., & Robert, C. (22 July 2010). A Process for the production of a composition, the composition and the use there-of as food additive.

Goffin, D., Wathelet, B., Blecker, C., Malmendier, Y., & Paquot, M. (2010). Comparison of the glucooligosaccharide profiles produced from maltose by two different transglucosidases from Aspergillus niger. Biotechnologie, Agronomie, Société et Environnement.

Goffin, D., Blecker, C., Malmendier, Y., & Paquot, M. (December 2006). Strategy for the qualitative and quantitative analysis of crop syrup containing enzymatically produced isomaltooligosaccharides know as emerging prebiotics [Poster presentation]. Forum "Ingrédients, santé, bien-être", Vannes, France.

Ronkart, S., Paquot, M., Goffin, D., Fougnies, C., Van Herck, J.-C., Deroanne, C., & Blecker, C. (December 2006). On the understanding of the physical changes in inulin powder as a function of water activity [Poster presentation]. Forum "Ingrédients, santé, bien-être", Vannes, France.

Goffin, D., Blecker, C., Malmendier, Y., & Paquot, M. (October 2006). Qualitative and quantitative analysis of crop syrup containing enzymatically produced isomaltooligosaccharides [Poster presentation]. Second symposium du Groupe de contact "Nutrition, alimentation et santé", Bruxelles, Belgium.