Projects
Downstream processing of volatile fatty acids obtained through fermentation of organic waste Ghent University
​​Volatile fatty acids are important building blocks for the process industry and are mainly obtained from fossil fuels. However, they can also be produced by fermentation of waste streams. However, the main problem of the currently available technology remains post-fermentation purification, which accounts for about 50% of the total cost. The proposed new circular process uses a unique combination of proven technology, can be integrated into ...
Downstream processing of carboxylic acids from fermentation broths Ghent University
The objective is to develop and optimise the downstream processes for purifying bio-based carboxylic acids from fermentation broths. Research combines simulations in the Aspen software with experimental studies. Currently, the evaporation process is being investigated. Other purification techniques such as membrane separation, liquid-liquid extraction, distillation, etc. will also in focus after finishing the paper on evaporation.
Remediation of PFAS contaminated soil by a novel combined approach: phytoremediation with hemp followed by biodegradation through Solid State Fermentation of contaminated hemp residues by white rot fungi. Hasselt University
Viable multi-parametric Sensor for continuous electrochemical monitoring of yeast Fermentation processes (SteerFerm) KU Leuven
Controlled and innovative production process of kombucha in closed fermentation tanks Odisee vzw
Bio Fabrication, Fermentation and Construction Lab KU Leuven
Understanding and leveraging food fermentation for healthy and sustainable grain-based foods KU Leuven
A structure engineering approach to develop lentil-based foods with tailored macronutrient properties during semi-dynamic in vitro digestion and fermentation KU Leuven
A more extensive incorporation of pulses within our diets has been
proposed as a way to feed a rising world population in a healthy and
sustainable manner. Pulse consumption could be increased by the
development of a wide range of convenient pulse-based products
allowing consumers to improve the nutritional value of their diets
without necessarily drastically changing eating habits. This project
focusses on ...
Microbiome and metabolite analysis of Kombucha fermentation to valorize Kombucha as a non- to low-alcoholic fermented beverage Ghent University
Kombucha is a fermented, non- to low-alcoholic tea beverage. In order to develop Kombucha as an appealing and healthy beverage, we will make an inventory of the microbial diversity and metabolites in a large number of Kombucha broths, create a collection of Kombucha-derived bacteria and yeasts, and use the latter as starter cultures for laboratory-scale Kombucha fermentations.