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Researcher
Luc De Cooman
- Disciplines:Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Other chemical sciences, Microbiology, Systems biology, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 16 Dec 2021 - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Oct 2013 → 31 Jul 2020 - Department of Microbial and Molecular Systems (M²S) (Department)
Member
From23 Jun 2008 → 30 Sep 2013
Projects
1 - 10 of 24
- NABLAB: Production of non and low alcoholic beers with maltose negative yeasts and alternative grainsFrom1 Dec 2021 → TodayFunding: 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
- Use of alternative grains for the production of high-quality innovative beersFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- Strategies to Reduce the Iron Intake During the Brewing Process with respect to Flavour StabilityFrom24 Jan 2018 → 10 Feb 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
- Production of innovative specialty beers by woodworkingFrom1 Oct 2017 → 30 Sep 2019Funding: IWT / VLAIO - TETRA fund
- Chemical-analytical and sensory characterisation of non-alcoholic beer: Impact of dealcoholisation, flavouring and ageing.From23 Sep 2017 → 21 Sep 2022Funding: BOF - Doctoral projects, BOF - doctoral mandates
- Determination of critical factors in malt production related to the flavour stability of final beerFrom7 Apr 2017 → 15 Oct 2021Funding: BOF - doctoral mandates
- Evaluation of the effects of pod storage and roasting on Ghanaian cocoa and chocolate qualityFrom12 Jan 2017 → 15 Sep 2020Funding: Own budget, for example: patrimony, inscription fees, gifts
- Food science, technology and engineering - European Joint Doctorate training towards knowledge, skills and mobilityFrom1 Sep 2016 → 31 Aug 2020Funding: H2020 - Skills and Career Development (Marie Skłodowska-Curie) actions
- Beer flavour instability: Unravelling formation and/or release of staling aldehydesFrom31 Mar 2016 → 19 Nov 2020Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 83
- Determination of critical factors in malt production related to the flavour stability of final beer(2021)
Authors: Luc De Cooman, Guido Aerts, Gert De Rouck
- Comprehensive analytical and sensory profiling of non-alcoholic beers and their pale lager beer counterparts(2021)
Authors: Jeroen Bauwens, Filip Van Opstaele, Lore Eggermont, Florian Weiland, Barbara Jaskula-Goiris, Gert De Rouck, Joseph De Brabanter, Luc De Cooman
Pages: 385 - 405 - Brewing with green malt for an energy and water efficient process: challenges and opportunities(2021)
Authors: Celina Angela Dugulin, Luc De Cooman, Gert De Rouck
- On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review(2021)
Authors: Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 107 - 126 - Data driven modelling of the beer aging Formation and release of beer staling aldehydes(2021)
Authors: Carlos André Muñoz López, Barbara Jaskula-Goiris, Luc De Cooman, Jan Van Impe
Pages: 208 - 215 - Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer(2021)
Authors: Barbara Jaskula-Goiris, Joseph De Brabanter, Gert De Rouck, Guido Aerts, Luc De Cooman
- Beer flavour instability: Unravelling formation and/or release of staling aldehydes(2020)
Authors: Paula Bustillo Trueba, Luc De Cooman, Joseph De Brabanter, Jessika De Clippeleer, Gert De Rouck, Guido Aerts
- Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates)(2020)
Authors: Ann De Winne, Luc De Cooman
- 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)
Authors: Barbara Jaskula-Goiris, Johanna Schlich, Gert De Rouck, Guido Aerts, Luc De Cooman
- Oxidative stability of vegetable purees enriched with n-3-LC-PUFA
microalgal biomass: impact of type of vegetable(2020)
Authors: Lore Gheysen, Tom Bernaerts, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pages: 751 - 759