Onderzoeker
Filip Van Opstaele
- Disciplines:Engineering van biomaterialen, Biologische systeemtechnologie, Biomateriaal engineering, Biomechanische ingenieurswetenschappen, Andere (bio)medische ingenieurswetenschappen, Milieu ingenieurswetenschappen en biotechnologie, Industriële biotechnologie, Andere biotechnologie, bio-en biosysteem ingenieurswetenschappen
Affiliaties
- Levensmiddelen- en Microbiële Technologie (CLMT) (Afdeling)
Lid
Vanaf1 aug 2020 → 30 sep 2015 - Bioengineeringtechnologie, Technologiecampussen Gent en Aalst (Technologiecluster)
Lid
Vanaf1 jan 2014 → 30 sep 2015 - KU Leuven, Campussen Gent en Aalst (Section)
Lid
Vanaf1 okt 2013 → 31 dec 2013 - Departement Microbiële en Moleculaire Systemen (Departement)
Lid
Vanaf19 jun 2008 → 30 sep 2010
Projecten
1 - 1 of 1
- Chemisch-analytische en sensorische karakterisatie van niet-alcoholisch bier: Impact van dealcoholisatie, aromatisering en verouderingVanaf23 sep 2017 → 21 sep 2022Financiering: BOF - Nieuwe Onderzoeksinitiatieven, BOF - doctorale mandaten
Publicaties
1 - 10 van 45
- Development of a tractable model system to study microbial community succession during wood-ageing of beer on a lab scale(2023)
Auteurs: Tin Kocijan, Filip Van Opstaele, Kevin Verstrepen, Gert De Rouck, Bart Lievens, Sam Crauwels
Pagina's: 73 - 91 - Advanced hop products designed for sustainable brewing and improved taste and aroma in different beer styles(2022)
Auteurs: Filip Van Opstaele, Gert De Rouck
Pagina's: 109 - 119 - Chemical-analytical and sensory characterisation of non-alcoholic beer: Impact of dealcoholisation, flavouring and ageing.(2022)
Auteurs: Jeroen Bauwens, Florian Weiland, Joseph De Brabanter, Filip Van Opstaele
- Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer(2022)
Auteurs: Sofie Bossaert, Tin Kocijan, Johanna Schlich, Kevin Verstrepen, Filip Van Opstaele, Gert De Rouck, Sam Crauwels, Bart Lievens
- 10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process(2022)
Auteurs: Filip Van Opstaele, Gert De Rouck
Pagina's: 1 - 8 - Assessing the ageing process of commercial non alcoholic beers in comparison to their lager beer counterparts(2022)
Auteurs: Jeroen Bauwens, Filip Van Opstaele, Florian Weiland, Lore Eggermont, Barbara Jaskula-Goiris, Gert De Rouck
Pagina's: 109 - 123 - Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel-ageing of beer(2021)
Auteurs: Sofie Bossaert, Filip Van Opstaele, Christel Verreth, Kevin Verstrepen, Gert De Rouck, Sam Crauwels, Bart Lievens
Pagina's: 1 - 15 - Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers(2021)
Auteurs: Sofie Bossaert, Filip Van Opstaele, Christel Verreth, Maarten Van Geel, Kevin Verstrepen, Sam Crauwels, Gert De Rouck, Bart Lievens
- Comprehensive analytical and sensory profiling of non-alcoholic beers and their pale lager beer counterparts(2021)
Auteurs: Jeroen Bauwens, Filip Van Opstaele, Lore Eggermont, Florian Weiland, Barbara Jaskula-Goiris, Gert De Rouck, Joseph De Brabanter, Luc De Cooman
Pagina's: 385 - 405 - An exploratory study on the impact of the yeast strain on hop flavour expressions in heavily hopped beers: New England IPA(2020)
Auteurs: Filip Van Opstaele, Gert De Rouck
Pagina's: 26 - 40