Sam Van Haute

Assistant Professor

Ghent University Global Campus

South Korea

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Sam Van Haute is an Assistant Professor at Ghent University Global Campus, South Korea. His research areas focus on food safety and environmental sustainability, with recent contributions to the study of antimicrobial resistance in Listeria monocytogenes, machine learning applications in food supply chains, and the analysis of food adulteration using advanced imaging techniques. He is actively involved in exploring the intersection of microbiological safety and life cycle assessments in food production.

Articles (20)

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2025

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2022

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2021

Collaborators (6)

Sami GHNIMI

Associate Professor

Université Claude Bernard Lyon 1

FRANCE

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Nicole Tichenor Blackstone

Associate Professor

Tufts University

UNITED STATES

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Katleen Raes

Ghent University

BELGIUM

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Tanja Cirkovic Velickovic

Professor

Ghent University

BELGIUM

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Manvel Gasparyan

Seoul National University

SOUTH KOREA

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Lea Dailey

Universität Wien

AUSTRIA

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Sam Van Haute

Research Interests

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About

Articles (20)

Adaptive Tolerance of Listeria monocytogenes to Chemical Oxidants: Comparative Analysis of Transcriptomic Studies

Assessing water fluorescence as a rapid predictor for chlorine disinfection of Escherichia coli O157:H7 and Listeria monocytogenes in fresh produce wash water

The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157:H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water

The influence of pH on the efficacy of oxidation-reduction potential (ORP) to predict chlorine disinfection of surrogate bacteria, Escherichia coli O157: H7 and Listeria monocytogenes in oxidant demand free conditions and fresh produce wash water

Detection of saffron adulteration with Crocus sativus style using NIR-hyperspectral imaging and chemometrics

Machine learning‐based life cycle assessment for environmental sustainability optimization of a food supply chain

Ultra violet-C pretreatment enhances the antimicrobial efficacy of unpeeled carrots against subsequent contamination with Listeria monocytogenes

Integrating near-infrared hyperspectral imaging with machine learning and feature selection: Detecting adulteration of extra-virgin olive oil with lower-grade olive oils and hazelnut oil

Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion

Prediction of essential oil content in spearmint (Mentha spicata) via near-infrared hyperspectral imaging and chemometrics

Prediction of essential oil content in spearmint (Mentha spicata) via near-infrared hyperspectral imaging and chemometrics

Hyperspectral Imaging and Chemometrics for Authentication of Extra Virgin Olive Oil: A Comparative Approach with FTIR, UV-VIS, Raman, and GC-MS

Hyperspectral Imaging and Chemometrics for Authentication of Extra Virgin Olive Oil: A Comparative Approach with FTIR, UV-VIS, Raman, and GC-MS

Prediction of essential oil content in spearmint (Mentha spicata) via near-infrared hyperspectral imaging and chemometrics (vol 13<bold>, </bold>4261, 2023)

Inclusion of microbiological food safety as a novel aspect in life cycle assessments of food production.

Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

Phycocyanobilin-modified beta-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

Exergy flow of rice production system in Italy : comparison among nine different varieties

Hybrid multi-criteria decision-making approach to select appropriate biomass resources for biofuel production

Life cycle assessment and energy comparison of aseptic ohmic heating and appertization of chopped tomatoes with juice

Collaborators (6)

Sami GHNIMI

Nicole Tichenor Blackstone

Katleen Raes

Tanja Cirkovic Velickovic

Manvel Gasparyan

Lea Dailey

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