Organisation
Department of Microbial and Molecular Systems (M²S)
Department
The Department of Microbial and Molecular Systems (M²S) consists of 3 research centres: Centre for Surface Chemistry and Catalysis; Centre for Food and Microbial Technology; Centre of Microbial and Plant Genetics. The Bioengineering Technology TC is also a part of the department.
Sub-organisation(s)
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- Centre for Surface Chemistry and Catalysis
- Bioengineering Technology
- Microbial and Plant Genetics (CMPG)
- Membrane Separations, Adsorption, Catalysis, and Spectroscopy for Sustainable Solutions (cMACS)
- Food and Microbial Technology (CLMT)
- Microbial and Molecular Systems, Kulak Kortrijk Campus
- Center for Sustainable Catalysis and Engineering
- Center for Surface Chemistry and Catalysis: Characterisation and Application Team
- Surface Chemistry and Catalysis: Characterisation and Application Team (COK-KAT)
- Sustainable Catalysis and Engineering (CSCE)
Current researchers
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- Chris Michiels (Responsible)
- Tom Bernaerts (Member)
- Mieke Buntinx (Member)
- Rosa Peeters (Member)
- Diete Verfaillie (Member)
Projects
1 - 10 of 16
- Kinases Involved In Establishing A Flocculation Phenotype In Bottom Fermenting Brewing YeastFrom1 Jan 2023 → TodayFunding: FWO research project (including WEAVE projects)
- Ontwikkeling van een “high-throughput” screeningmethode om de enzymproductie te optimaliseren voor een ideale mout met het oog op het verbeteren van de procesefficiëntie en de smaakstabiliteit van bierFrom4 Oct 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Development of a high-throughput screening platform to optimize enzyme production for ideal malting in view of improving process efficiency and beer flavour qualityFrom1 Jan 2021 → 31 Dec 2022Funding: Fund Recuperation Fiscal Exemption
- An integrated study towards understanding the functionalization, texturizing potential and storage stability of cell wall materialFrom1 Oct 2020 → 30 Sep 2023Funding: FWO junior postdoctoral fellowship
- Protein composition and physicochemical properties of soy protein isolates and their role in structure formation during high moisture extrusionFrom4 Mar 2020 → 4 Mar 2024Funding: Own budget, for example: patrimony, inscription fees, gifts
- Towards understanding the extractability and functionality of fruit and vegetable derived cell wall polysaccharides using non-conventional extraction techniquesFrom1 Oct 2019 → 30 Sep 2020Funding: BOF - postdoctoral mandates
- Use of alternative grains for the production of high-quality innovative beersFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- Production of specialty beers with a wood character through the addition of wood alternativesFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- Production of innovative specialty beers through maturation on woodFrom22 Sep 2017 → 17 Oct 2022Funding: FWO Strategic Basic Research Grant
- Determination of critical factors in malt production related to the flavour stability of final beerFrom7 Apr 2017 → 15 Oct 2021Funding: BOF - doctoral mandates
Publications
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- The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction(2021)
Authors: Jelle Van Audenhove, Tom Bernaerts, Sophie Delbaere, Ann Van Loey, Marc Hendrickx
- Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources(2021)
Authors: Bram Neckebroeck, Sarah Verkempinck, Jelle Van Audenhove, Tom Bernaerts, Marc Hendrickx, Ann Van Loey
- The relationship between flavour instability, preference and drinkability of fresh and aged beer(2020)
Authors: Barbara Jaskula-Goiris, Gert De Rouck
Pages: 59 - 66 - Centrifugally spun poly(ethylene oxide) fibers rival the properties of electrospun fibers(2021)
Authors: Mieke Buntinx
Pages: 2754 - 2762 - The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté(2015)
Authors: Slawomir Szczepaniak, Olivier Goemaere, Liselot Steen, Hubert Paelinck
Pages: 316 - 321 - Oxygen Gas and UV Barrier Properties of Nano-ZnO-Coated PET and PHBHHx Materials Fabricated by Ultrasonic Spray-Coating Technique(2021)
Authors: Mieke Buntinx
- Holistic Approach to a Successful Market Implementation of Active and Intelligent Food Packaging(2021)
Authors: Mieke Buntinx
- Linking mass spectrometric imaging and traditional peptidomics: a validation in the obese mouse model(2011)
Authors: Laurens Minerva, Kurt Boonen, Gerben Menschaert, Bart Landuyt, Lut Arckens
Pages: 7682 - 7691 - The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques(2023)
Authors: Jelle Van Audenhove, Tom Bernaerts, Novita Putri, Ann Van Loey, Marc Hendrickx
- Impact of Mashing-off Temperature and Alternative Kettle-Hopping Regimes on Hop alpha-Acids Utilization upon Wort Boiling(2009)
Authors: Barbara Jaskula-Goiris, Jan De Cock, Koen Goiris, Sofie Malfliet, Silke Poiz, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 23 - 32