Researcher
Filip Van Opstaele
- Disciplines:Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 30 Sep 2015 - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Jan 2014 → 30 Sep 2015 - KU Leuven, Ghent and Aalst Campuses (Section)
Member
From1 Oct 2013 → 31 Dec 2013 - Department of Microbial and Molecular Systems (M²S) (Department)
Member
From19 Jun 2008 → 30 Sep 2010
Projects
1 - 1 of 1
- Chemical-analytical and sensory characterisation of non-alcoholic beer: Impact of dealcoholisation, flavouring and ageing.From23 Sep 2017 → 21 Sep 2022Funding: BOF - Doctoral projects, BOF - doctoral mandates
Publications
1 - 10 of 45
- Development of a tractable model system to study microbial community succession during wood-ageing of beer on a lab scale(2023)
Authors: Tin Kocijan, Filip Van Opstaele, Kevin Verstrepen, Gert De Rouck, Bart Lievens, Sam Crauwels
Pages: 73 - 91 - Advanced hop products designed for sustainable brewing and improved taste and aroma in different beer styles(2022)
Authors: Filip Van Opstaele, Gert De Rouck
Pages: 109 - 119 - Chemical-analytical and sensory characterisation of non-alcoholic beer: Impact of dealcoholisation, flavouring and ageing.(2022)
Authors: 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)
Authors: 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)
Authors: Filip Van Opstaele, Gert De Rouck
Pages: 1 - 8 - Assessing the ageing process of commercial non alcoholic beers in comparison to their lager beer counterparts(2022)
Authors: Jeroen Bauwens, Filip Van Opstaele, Florian Weiland, Lore Eggermont, Barbara Jaskula-Goiris, Gert De Rouck
Pages: 109 - 123 - Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel-ageing of beer(2021)
Authors: Sofie Bossaert, Filip Van Opstaele, Christel Verreth, Kevin Verstrepen, Gert De Rouck, Sam Crauwels, Bart Lievens
Pages: 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)
Authors: 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)
Authors: Jeroen Bauwens, Filip Van Opstaele, Lore Eggermont, Florian Weiland, Barbara Jaskula-Goiris, Gert De Rouck, Joseph De Brabanter, Luc De Cooman
Pages: 385 - 405 - 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