Organisation
Bioengineering Technology, Ghent and Aalst Technology Campuses
Technology Cluster
The cluster Bioengineering Technology aims to translate basic research and to enhance practical applications for the food and beverage industry, sustainable crop production, sustainable livestock production, ecosystem management and remediation, and biotechnology in general.
Current researchers
1 - 10 of 31 results
- Luc De Cooman (Responsible)
- Guido Aerts (Member)
- Jeroen Bauwens (Member)
- Ilse Beck (Member)
- Evy Bosman (Member)
- Paula Bustillo Trueba (Member)
- Luc De Cooman (Member)
- Jana De Prez (Member)
- Ilse De Pril (Member)
- Marjan De Ridder (Member)
Projects
1 - 10 of 45 results
- Proteomic investigation of cellular signalling in bottom-fermenting brewing yeast during serial re-pitchingFrom15 Oct 2019 → TodayFunding: BOF - Other initiatives (pro memore - non-attributable)
- Use of alternative grains for the production of high-quality innovative beersFrom1 Oct 2019 → TodayFunding: IWT / VLAIO - TETRA fund
- Production of specialty beers with a wood character through the addition of wood alternativesFrom1 Oct 2019 → TodayFunding: IWT / VLAIO - TETRA fund
- An impedimetric dipstick sensor for the detection of hydrophobins in barley and malt extractsFrom1 Oct 2018 → TodayFunding: IOF - Industrial Research Fund (pro memore - non-attributable)
- Ontwikkeling en optimalisatie van de downstream processing van Klasse II hydrofobines voor de productie van stabiele hydrofobinepoeders.From2 May 2018 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- The oxidative stability of n-3 LC-PUFA in meat batter model systems enriched with microalgaeFrom28 Feb 2018 → TodayFunding: BOF - doctoral mandates
- Strategies to Reduce the Iron Intake During the Brewing Process with respect to Flavour StabilityFrom24 Jan 2018 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Study of the structure forming ability of insect proteins and lipids to explore their application potential in human foodFrom4 Dec 2017 → 3 Dec 2018Funding: BOF - Doctoral projects (pro memore - non-attributable)
- Screening of the intrinsic properties of functional ingredients and their application in various meat productsFrom1 Dec 2017 → 30 Nov 2019Funding: IWT / VLAIO - TETRA fund
- Production of innovative specialty beers by woodworkingFrom1 Oct 2017 → 30 Sep 2019Funding: IWT / VLAIO - TETRA fund
Publications
1 - 10 of 252 results
- Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-freecooked ham(2020)Journal: Meat ScienceISSN: 0309-1740Volume: 164
Authors: Liselot Steen, Ellen Neyrinck, Eveline De Mey, Annatachja De Grande, Danny Telleir, Katleen Raes, Hubert Paelinck, Ilse Fraeye
Number of pages: 7 - Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate(2020)Journal: Food Research InternationalISSN: 0963-9969Volume: 130
Authors: Emmy Tuenter, Claudia Delbaere, Ann De Winne, Sebastiaan Bijttebier, Deborah Custers, Kenn Foubert, Jim Van Durme, Kathy Messens, Koen Dewettinck, Luc Pieters
Number of pages: 11 - Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred(2020)Journal: Frontiers in NutritionVolume: 7
Authors: Ilse Fraeye, Marie Kratka, Herman Vandenburgh, Lieven Thorrez
Number of pages: 7 - Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville(2020)Journal: Food Research InternationalISSN: 0963-9969Volume: 129
Authors: Geoffrey Ssepuuya, Dorothy Nakimbugwe, Ann De Winne, Ruben Smets, Johan Claes, Michael Van Der Borght
Number of pages: 10 - Effect of stabiliser classes (animal proteins, vegetableproteins, starches, hydrocolloids and dietary fibre) on thephysicochemical properties of a model lean meat product(2020)Journal: International Journal of Food Science & TechnologyISSN: 0950-5423Issue: 3Volume: 55
Authors: Cristina Perez-Santaescolastica, Olivier Goemaere, Jana Hanskens, Jose M Lorenzo, Ilse Fraeye
Pages: 970 - 977 - Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry(2020)Journal: Journal of Chromatography. AISSN: 0021-9673Volume: 1612
Authors: Weronika Filipowska, Barbara Jaskula-Goiris, Maciej Ditrych, Johanna Schlich, Gert De Rouck, Guido Aerts, Luc De Cooman
Number of pages: 11 - Oxidative stability of vegetable purees enriched with n-3-LC-PUFAmicroalgal biomass: impact of type of vegetable(2020)Journal: International Journal of Food Science & TechnologyISSN: 0950-5423Issue: 2Volume: 55
Authors: Lore Gheysen, Nicky Durnez, Jolien Devaere, Tom Bernaerts, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pages: 751 - 759Number of pages: 9 - Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study(2020)Journal: Journal of the Institute of BrewingISSN: 0046-9750Issue: 1Volume: 126
Authors: Celina Angela Dugulin, Susan C Clegg, Gert De Rouck, David J Cook
Pages: 24 - 34Number of pages: 11 - Analysis of the volatile and non-volatile fraction of cocoa liquors and chocolates produced with cocoa beans from West-Africa and Ecuador(2019)Journal: Planta MedicaISSN: 0032-0943Issue: 18Volume: 85
Authors: E Tuenter, C Delbaere, Ann De Winne, S Bijttebier, D Custers, K Foubert, J Van Durme, K Dewettinck, L Pieters
Pages: 1576 - 1577Number of pages: 2 - Beer is bitter: Hop α-acids isomerisation and utilisation(2019)Journal: BrauweltISSN: 1439-5185Volume: 37
Authors: Barbara Jaskula-Goiris, Koen Goiris, Filip Van Opstaele, Luc De Cooman
Pages: 409 - 411