Organisation
Department of Microbial and Molecular Systems (M²S)
The Department of Microbial and Molecular Systems (M²S) consists of 3 research centres: Centre for Surface Chemistry and Catalysis; Centre for Food and Microbial Technology; Centre of Microbial and Plant Genetics. The Bioengineering Technology TC is also a part of the department.
Sub-organisation(s)
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- Membrane Separations, Adsorption, Catalysis, and Spectroscopy for Sustainable Solutions (cMACS)
- Food and Microbial Technology (CLMT)
- Microbial and Molecular Systems, Kulak Kortrijk Campus
- Centre for Surface Chemistry and Catalysis
- Bioengineering Technology
- Microbial and Plant Genetics (CMPG)
- Center for Sustainable Catalysis and Engineering
- Center for Surface Chemistry and Catalysis: Characterisation and Application Team
- Sustainable Catalysis and Engineering (CSCE)
- Centre for Food and Microbial Technology
Current researchers
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- Bart Lievens (Responsible)
- Tom Bernaerts (Member)
- Mieke Buntinx (Member)
- Rosa Peeters (Member)
- Diete Verfaillie (Member)
Projects
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- Kinases Involved In Establishing A Flocculation Phenotype In Bottom Fermenting Brewing YeastFrom1 Jan 2023 → TodayFunding: FWO research project (including WEAVE projects)
- 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 bierFrom4 Oct 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Development of a high-throughput screening platform to optimize enzyme production for ideal malting in view of improving process efficiency and beer flavour qualityFrom1 Jan 2021 → 31 Dec 2022Funding: Fund Recuperation Fiscal Exemption
- An integrated study towards understanding the functionalization, texturizing potential and storage stability of cell wall materialFrom1 Oct 2020 → 30 Sep 2023Funding: FWO junior postdoctoral fellowship
- Protein composition and physicochemical properties of soy protein isolates and their role in structure formation during high moisture extrusionFrom4 Mar 2020 → 13 May 2024Funding: Own budget, for example: patrimony, inscription fees, gifts
- Towards understanding the extractability and functionality of fruit and vegetable derived cell wall polysaccharides using non-conventional extraction techniquesFrom1 Oct 2019 → 30 Sep 2020Funding: BOF - postdoctoral mandates
- Production of specialty beers with a wood character through the addition of wood alternativesFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- Use of alternative grains for the production of high-quality innovative beersFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- Production of innovative specialty beers through maturation on woodFrom22 Sep 2017 → 17 Oct 2022Funding: FWO Strategic Basic Research Grant
- Determination of critical factors in malt production related to the flavour stability of final beerFrom7 Apr 2017 → 15 Oct 2021Funding: BOF - doctoral mandates
Publications
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- Influence of pH on the stability of 2-substituted 1,3-thiazolidine-4-carboxylic acids in model solutions(2018)
Authors: Paula Bustillo Trueba, Erik Van der Eycken, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 272 - 280 - A novel method for hydrophobin extraction using CO2 foam fractionation system(2013)
Authors: Mohammadreza Khalesi, Tom Venken, Sylvie Deckers, Zahra Shokribousjein, Kurt Gebruers, Jan Delcour, Guy Derdelinckx
Pages: 372 - 377 - Reinigen und Rekonditionieren von Holzfässern für die Bierreifung(2022)
Authors: Tin Kocijan, Sofie Bossaert, Gert De Rouck, Bart Lievens, Sam Crauwels
Pages: 240 - 243 - Modelling the steam refining treatment of wood waste(2022)
Authors: Viviane De Buck, Simen Akkermans, Satyajeet Bhonsale, Monika Polanska, Jan Van Impe
Pages: 10 - 12Number of pages: 3 - Protective effect of hop ß-acids on microbial degradation of thick juice during storage(2008)
Authors: Annelies Justé, MS Krause, Bart Lievens, M Klingeberg, Chris Michiels, Kris Willems
Pages: 51 - 59 - A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager(2019)
Authors: Barbara Jaskula-Goiris, Gert De Rouck, Luc De Cooman
Pages: 364 - 373 - Investigating the evolution of free stalingaldehydes throughout the wort productionprocess(2019)
Authors: Gert De Rouck, Barbara Jaskula-Goiris, Guido Aerts, Luc De Cooman
Pages: 10 - 17 - Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification(2023)
Authors: Dongyan Chen, Tom Bernaerts, Li Zhu, Marc Hendrickx, Clare Kyomugasho
- Decrease of aged beer aroma by the reducing activity of brewing yeast(2010)
Authors: Daan Saison, Nele Vanbeneden, Luk Daenen, Filip Delvaux, Freddy Delvaux
Pages: 3107 - 15 - Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems(2021)
Authors: Laura Noordraven, Tom Bernaerts, Marc Hendrickx, Ann Van Loey