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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- 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
- 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 physicochemical 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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- A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates(2023)
Authors: Diete Verfaillie, Frederik Janssen
- Genetic and environmental variation in protein composition of Belgian soy determined with a novel size-exclusion chromatography method(2024)
Authors: Diete Verfaillie, Arno Wouters
- Influence of the hopping technology on the storage-induced appearance of staling aldehydes in beer(2010)
Authors: Jessika De Clippeleer, Gert De Rouck, Luc De Cooman, Guido Aerts
Pages: 381 - 398 - Erasmus Mundus Joint Master Degree in Food Science, Technology and Business(2016)
Authors: Monika Polanska, Jan Van Impe, Guido Aerts
Pages: 171 - 173 - Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometry(2008)
Authors: Daan Saison, David De Schutter, Filip Delvaux, Freddy Delvaux
Pages: 342 - 349 - Tolerance of chemoorganotrophic bioleaching microorganisms to heavy metal and alkaline stresses(2015)
Authors: Annick Monballiu, Nele Cardon, Minh Tri Nguyen, Christel Cornelly, Boudewijn Meesschaert, Yi Wai Chiang
Pages: 1 - 9 - Determination of critical factors in malt production related to the flavour stability of final beer(2021)
Authors: Luc De Cooman, Guido Aerts, Gert De Rouck
- Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material(2022)
Authors: Jelle Van Audenhove, Tom Bernaerts, Novita Putri, Sophie Delbaere, Ann Van Loey, Marc Hendrickx
- The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material(2022)
Authors: Jelle Van Audenhove, Tom Bernaerts, Novita Putri, Ann Van Loey, Marc Hendrickx
- Partial substitution of barley malt by wheat bran in the grist results in lager beer with better taste profile and higher content in Arabinoxylan-Oligosaccharides (AXOS)(2011)
Authors: Jan De Cock, Gert De Rouck, Jan Delcour, Guido Aerts, Willem Broekaert
Pages: 168 - 174