Organisation
Department of Microbial and Molecular Systems (M²S)
Department
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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- Centre for Surface Chemistry and Catalysis
- Bioengineering Technology
- Microbial and Plant Genetics (CMPG)
- Membrane Separations, Adsorption, Catalysis, and Spectroscopy for Sustainable Solutions (cMACS)
- Food and Microbial Technology (CLMT)
- Microbial and Molecular Systems, Kulak Kortrijk Campus
- Center for Sustainable Catalysis and Engineering
- Center for Surface Chemistry and Catalysis: Characterisation and Application Team
- Surface Chemistry and Catalysis: Characterisation and Application Team (COK-KAT)
- Sustainable Catalysis and Engineering (CSCE)
Current researchers
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- Chris Michiels (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 physical properties of soy protein isolates and their role in structure formation during high moisture extrusionFrom4 Mar 2020 → 4 Mar 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
- Use of alternative grains for the production of high-quality innovative beersFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- Production of specialty beers with a wood character through the addition of wood alternativesFrom1 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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- The impact of wort production on the flavour quality and stability of pale lager beer(2013)
Authors: Gert De Rouck, Barbara Jaskula-Goiris, Brecht De Causmaecker, Filip Van Opstaele, Jessika De Clippeleer, Luc De Cooman, Guido Aerts
Pages: 1 - 11 - Effect of tumbling time and cooking temperature on quality attributes of cooked ham(2011)
Authors: Slawomir Szczepaniak, Liselot Steen, Olivier Goemaere, Sandra Impens, Hubert Paelinck, Guanghong Zhou
Pages: 2159 - 2163 - 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 - Characterization and quantification of thermal load during wort boiling(2008)
Authors: David De Schutter, Marie De Meester, Daan Saison, Freddy Delvaux, Guy Derdelinckx, Jean-Marie Rock, Hedwig Neven, Filip Delvaux
Pages: 121 - 134 - Position paper: Needs Analysis and Trends in Sustainable Food Systems within Higher Education(2018)
Authors: Monika Polanska, Jan Van Impe
Pages: 41 - 45 - Role of proline and hydroxyproline in N-nitrosamine formation in roasted cured meat(2008)
Authors: Eveline De Mey, Sylvie Deprez, Hubert Paelinck
Pages: 479 - 486 - Analytical and sensory assessment of hoppy aroma and bitterness of conventionally and advanced hopped pilsner beers(2010)
Authors: Filip Van Opstaele, Gert De Rouck, Jessika De Clippeleer, Guido Aerts, Luc De Cooman
Pages: 445 - 458 - 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 - Influence of transport and storage conditions on beer quality and flavour stability(2019)
Authors: Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 60 - 68 - 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