Projects
Chemical-analytical and sensory characterisation of non-alcoholic beer: Impact of dealcoholisation, flavouring and ageing. KU Leuven
Non-alcoholic beer (NAB) is becoming increasingly prominent on the market. This is due to changing consumer patterns, governmental regulations, and promotion by major brewing companies. There is no one-size-fits-all pathway for NAB production. Some methods focus on adapting the traditional brewing process, e.g. limiting levels of fermentable sugars by applying higher temperatures during the mashing process and/or limiting formation ...
Use of alternative cereals for the production of high-quality innovative beers HOGENT
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 bier KU Leuven
This 4-year research project is focused on the application of a proteomics approach to elucidate the regulation of biological systems during all stages of beer production. As of today, it is quite challenging for different maltsters to produce high quality malts. The malting regime for a high-quality barley malt must account for several conflicting demands. Brewers do require a malt exhibiting a strong cytolysis of the starchy endosperm cells ...
Bovine Beef Innovation Network Europe Research Institute for Agriculture, Fisheries and Food
The European Commission has dedicated significant resources to enhancing knowledge exchange and innovation in agriculture via thematic networks; however no network focused solely on beef farmers has been established to date. BovINE is stepping forward to close the divide between research and innovation by bringing together beef farmers, farming organisations, advisors, researchers and other ...
Low protein feeding for beef cattle Research Institute for Agriculture, Fisheries and Food
How can livestock producers provide substantiated evidence for the correct application of low protein feeding of beef cattle as an ammonia emission reduction measure based on a user-friendly and efficient methodology? That is the central research question in ELP-Beef. Previous research has shown that lowering protein in beef cattle rations has a significant impact on NH3 emissions from these ...
Joint endeavour to en-hance dairy and beef production in Vietnam, Uganda & Ethiopia. Ghent University
In dairy and beef production in Vietnam, Uganda and Ethiopia, crossbreeding of local and exotic breeds have been proposed as a strategy towards sustainable intensification. This strategy combines characteristics of indigenous cattle, which are best adapted to the local tropical environment, with the higher yields of the exotic breeds. However, without intelligent use of local feed resources, this genetic approach is doomed to fail. The early ...
Development of an original global management tool for bee health destined for the bee keepers. Ghent University
The seven specific research questions are:
- What are the current management practices implemented by beekeepers and what are the corresponding recordedmortality rates?
- Are certain beekeeping management practices more correlated with bee mortality than other?
- How to develop a reporting system (scores) to systematically record the beekeeping management practices?
- Can we design an online check ...
Production of innovative specialty beers through maturation on wood KU Leuven
Currently there is a strong interest in barrel-ageing of conventionally fermented craft beers as a tool to add supplementary flavours to the beer, including sourness and/or wood-derived flavours. However, to date only very little is known about the underlying mechanisms of the maturation process, including the role of the occurring microorganisms and their succession patterns, as well as how beer chemistry evolves during the process, and how ...
NABLAB: Production of non- and low-alcohol beers with non-Saccharomyces yeasts and alternative cereals Ghent University
In response to the increasing consumer demand for more diversity in high-quality non- and low-alcohol beers, this project explores the potential of combining non-Saccharomyces yeasts with alternative raw materials. To achieve this, commercially available alternative yeasts are compared to one another. Moreover, it is investigated which raw materials are most suitable to combine with these yeasts, which brewing and fermentation ...