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)
1 - 10 of 13
- 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
1 - 5 of 5 results
- Chris Michiels (Responsible)
- Tom Bernaerts (Member)
- Mieke Buntinx (Member)
- Rosa Peeters (Member)
- Diete Verfaillie (Member)
Projects
1 - 10 of 16
- 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
21 - 30 of 183
- Design, Implementation and Simulation of a Small-Scale Biorefinery Model(2022)
Authors: Viviane De Buck, Simen Akkermans, Satyajeet Bhonsale, Monika Polanska, Jan Van Impe
- Quantitative methods to predict the effect of climate change on microbial food safety: A needs analysis(2021)
Authors: Lydia Katsini, Satyajeet Bhonsale, Simen Akkermans, Monika Polanska, Jan Van Impe
Pages: 1 - 13 - Effect of ultrafine talc on crystallization and end-use properties of poly(3-hydroxybutyrate-co-3-hydroxyhexanoate)(2016)
Authors: Mieke Buntinx
- Comparison of microalgal biomasses as functional food ingredients: Focus on the composition of cell wall related polysaccharides(2018)
Authors: Tom Bernaerts, Lore Gheysen, Clare Kyomugasho, Zahra Jamsazzadeh Kermani, Imogen Foubert, Marc Hendrickx, Ann Van Loey
Pages: 150 - 161 - Rhizobium etli HrpW is a pectin-degrading enzyme and differs from phytopathogenic homologues in enzymically crucial tryptophan and glycine residues(2009)
Authors: Maarten Fauvart, Natalie Verstraeten, Christophe Heusdens, Jan Michiels
Pages: 3045 - 3054 - Instrumental measurement of beer taste attributes using an electronic tongue(2009)
Authors: Evgeny Polshin, Jeroen Lammertyn, Bart Nicolai, Daan Saison, Freddy Delvaux, Filip Delvaux
Pages: 111 - 118 - Measurement Of Beer Taste Attributes Using An Electronic Tongue(2009)
Authors: Evgeny Polshin, Jeroen Lammertyn, Bart Nicolai, Daan Saison, Freddy Delvaux, Filip Delvaux
Pages: 259 - 262 - Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing(2017)
Authors: Tom Bernaerts, Agnese Panozzo, Imogen Foubert, Lore Gheysen, Koen Goiris, Paula Moldenaers, Marc Hendrickx, Ann Van Loey
Pages: 452 - 463 - An exploratory study on the impact of the yeast strain on hop flavour expressions in heavily hopped beers: New England IPA(2020)
Authors: Filip Van Opstaele, Gert De Rouck
Pages: 26 - 40 - Brewing with 100% green malt - process development and key quality indicators(2020)
Authors: Celina Angela Dugulin, Gert De Rouck
Pages: 343 - 353