< Back to previous page
Researcher
Dario Van de Voorde
- Keywords:Applied biological sciences, biotechnology
- Disciplines:General and logistic services, Social sciences, Agricultural, veterinary and food sciences, Humanities and the arts
Affiliations
- Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From9 Jul 2019 → Today - Industrial Microbiology (Research group)
Member
From26 Sep 2017 → Today - Department of Bio-engineering Sciences (Department)
Member
From15 Aug 2019 → 14 Aug 2023 - Department of Bio-engineering Sciences (Department)
Member
From15 Aug 2019 → 20 Oct 2022 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From26 Sep 2017 → 4 Jul 2019
Publications
1 - 3 of 3
- Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof(2023)
Authors: Dario Van de Voorde, Cristian Díaz-Muñoz, Carlos Eduardo Hernandez, Stefan Weckx, Luc De Vuyst
- An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.(2023)
Authors: Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle, José Pedro Soares Maio, Alejandra Mencía, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki, et al.
- Curing of cocoa beans: fine-scale monitoring of the starter cultures applied and metabolomics of the fermentation and drying steps(2021)
Authors: Cristian Díaz-Muñoz, Dario Van de Voorde, Andrea Comasio, Marko Verce, Carlos Hernandez Aguirre, Stefan Weckx, Luc De Vuyst