Projects
Control of beer distribution and malt production for improvement of beer quality and stability. KU Leuven
In summary, it can be stated that, in addition to improving the current distribution and storage conditions, important adjustments are also possible during the various process steps of the current malting and brewing practice that can lead to an extension of the taste stability of beer.
Understanding the structure-function relationship of arabinoxylan and dextrin with regard to beer mouthfeel quality KU Leuven
Plant-based dairy products, low-fat cooking cream or non-alcoholic beers are just a few examples of emerging food products that require an innovative design regarding their textural properties. One of the main aspects that is often lacking in these products is the sensation of 'fullness' or 'body'. Improvement of the viscosity of non-alcoholic beers to the level of their alcoholic variants by the brewing industry has, however, not resulted in ...
Understanding the structure-function relationship of cereal carbohydrates with regard to beer mouthfeel quality. KU Leuven
Development of a high-throughput screening platform to optimize enzyme production for ideal malting in view of improving process efficiency and beer flavour quality KU Leuven
Unraveling the impact of online peer interactions on young individuals’ peer relationship quality and mental health KU Leuven
Improving the quality and safety of beef and beef products for the consumer in production and processing Ghent University
This integrated project, funded by teh Eu Sixth Framework Programme, acronym ProSafeBeef, runs for 5 years, starting 1 march 2007. It aims at reducing contamination in beef and improving the quality, choice and diversity in the beef chain in order to boost consumer trust. UGent involvement relates to consumer issues towards beef safety and quality, and studies on ruminal lipid metabolism.
Enhancing quality in the anaesthetic practice using physician peer benchmarking and novelty in regional anaesthesia to improve management of acute postsurgical pain KU Leuven
Anesthesia is the medical specialty that focuses on comfort and safekeeping of patients during surgical, minimally invasive and interventional procedures. Anesthetic practitioners aim to attenuate acute postoperative pain and to reduce the incidence of chronic pain. This doctoral thesis will focus on 2 interventions in the perioperative setting that may be able to ameliorate the quality of the care, provided to perioperative patients. The ...
Beer flavour instability: Unravelling formation and/or release of staling aldehydes KU Leuven
The sensory perception of food and beverages is expected to be pleasant, characteristic, and consistent at the moment of consumption. However, in particular, beer has a limited shelf life because of flavour deterioration during transport and storage. All beers are subject to so-called flavour instability: the instability of beer in terms of odour, aroma, taste and mouthfeel. Beer flavour instability is very important from an economic point of ...
Determination of critical factors in malt production related to the flavour stability of final beer KU Leuven
Flavour instability can be regarded as one of the most important quality problems faced by the brewing industry, as beer flavour starts to deteriorate almost instantly upon packaging. The loss of pleasant flavour attributes and appearance of off-flavours will impact palatability and, therefore, reduce drinkability of beer, which in turn may result in economic losses for the brewer. Efforts to prolong beer freshness may only be fully effective ...