Projects
Downstream targets of the metabolic stress sensor SnRK1 - One kinase to rule them all KU Leuven
The evolutionarily conserved SnRK1 (SNF1-related kinase 1) protein kinase (the ortholog of yeast SNF1 and mammalian AMPK) is a major metabolic sensor, allowing acclimatization and energy homeostasis upon changes in energy availability, thereby ensuring plant survival. SnRK1 is activated by low energy stress and repressed by high photosynthetic sugar levels, with the allosteric inhibitor trehalose-6-P acting as a proxy for sucrose supply. To ...
Ecological role of cyclic lipopeptides from plant-beneficial Pseudomonas KU Leuven
Cyclic lipopeptides (CLPs) are specialized bacterial metabolites that show amazing structural diversity. Collectively, non-pathogenic Pseudomonas bacteria produce a variety of CLPs. In this study, representatives of known CLP families and novel CLPs discovered by genome mining will be functionally characterized with respect to their contribution to bacterial motility, biofilm formation, and phytopathogen inhibition.
TransBio:Biogas Versie 2.0:Â Technological transition of the Flemish biogas sector towards innovative business models with increased profitability and reduced support dependence Biogas-E - Anaerobic digestion platform for Flanders npo
The biogas sector in Flanders counts approx. 40 large scale installations, and 50 to 75 small scale (farm sized) installations. Biogas, as a renewable energy technology, produced 602 GWh of renewable electricity and 850 GWh of renewable heat in 2013. Yearly, 1.3 million tons of organic waste is converted to biogas, alongside hundreds of thousands of tons of manure. The biogas technology is therefore responsible for the valorisation of a large ...
Influence of distinct process-induced (micro)structures on the in vitro starch digestibility of common beans: A kinetic approach KU Leuven
Transitioning towards food systems favourable for both human health and environmental sustainability has been recently identified as an immediate challenge. In this context, a significant increase in consumption of plant-based foods (e.g. cereals, fruits, legumes, nuts, vegetables) is being strongly promoted to improve health and environmental benefits. Consequently, the development of safe and nutritious food products from ...
Microbial degradation of chlorinated ethenes in hyporheic zones: processes and development of mitigation strategies KU Leuven
Study of preharvest sprouting of wheat and assessment of postharvest technologies to reduce its impact on wheat and bread quality KU Leuven
Wheat is an important raw material for the production of staple food in the Western world. Therefore, uncontrolled variations in wheat yield and quality are of major concern for farmers and the wheat processing industry. Such variations are often caused by adverse climatological conditions like repeated and prolonged rainfall shortly before or during harvest. Preharvest sprouting (PHS) of wheat is the germination of the seed in the ear of the ...
Characterization and processing of Peruvian chili peppers KU Leuven
Chili peppers are consumed not only in Peru but also worldwide, mostly due to their unique sensorial attributes, as well as their nutritional and health benefits. In Peruvian cuisine and cultural traditions, chili peppers play a key role and are consumed on a daily basis. Native chili peppers comprise more than 200 landraces grown in different Peruvian regions. These native landraces, originating from Capsicum genus, differ greatly ...
Extended production cycle in laying hens KU Leuven
Laying hens are kept in production until the age of 75-80 wk, but the actual egg production period is only 55-60 weeks long, as young pullets start producing eggs approximately at 20 wk of age. During a single laying cycle a hen can produce on average 360 eggs. Extending the egg production period and keeping hens longer, possibly until 100 wk of age would not only contribute to increased profitability but also to more sustainable food ...