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Researcher
Luc De Cooman
- 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, Other chemical sciences, Microbiology, Systems biology, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 16 Dec 2021 - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Oct 2013 → 31 Jul 2020 - Department of Microbial and Molecular Systems (M²S) (Department)
Member
From23 Jun 2008 → 30 Sep 2013
Projects
1 - 10 of 24
- NABLAB: Production of non and low alcoholic beers with maltose negative yeasts and alternative grainsFrom1 Dec 2021 → 30 Nov 2023Funding: 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 specialty beers with a wood character through the addition of wood alternativesFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- Strategies to Reduce the Iron Intake During the Brewing Process with respect to Flavour StabilityFrom24 Jan 2018 → 6 Nov 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
- Production of innovative specialty beers by woodworkingFrom1 Oct 2017 → 30 Sep 2019Funding: IWT / VLAIO - TETRA fund
- 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
- Determination of critical factors in malt production related to the flavour stability of final beerFrom7 Apr 2017 → 15 Oct 2021Funding: BOF - doctoral mandates
- Evaluation of the effects of pod storage and roasting on Ghanaian cocoa and chocolate qualityFrom12 Jan 2017 → 15 Sep 2020Funding: Own budget, for example: patrimony, inscription fees, gifts
- Food science, technology and engineering - European Joint Doctorate training towards knowledge, skills and mobilityFrom1 Sep 2016 → 31 Aug 2020Funding: H2020-EU.1.3.- EXCELLEN SCIENCE - Marie Skłodowska-Curie actions
- Beer flavour instability: Unravelling formation and/or release of staling aldehydesFrom31 Mar 2016 → 19 Nov 2020Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
21 - 30 of 84
- Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees(2019)
Authors: Lore Gheysen, Koen Goiris, Peter Goos, Tom Bernaerts, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pages: 389 - 400 - Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques(2019)
Authors: Ann De Winne, Jim Van Durme, Luc De Cooman
Pages: 837 - 852 - 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 - 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 - Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae(2018)
Authors: Lore Gheysen, Tom Bernaerts, Jim Van Durme, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pages: 441 - 450 - Humulus Lupulus: Hop Alpha-acids Isomerization - A Review(2018)
Authors: B Jaskula-Goiris, Luc De Cooman, K Goiris
Pages: 85 - 95 - The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer(2018)
Authors: Barbara Jaskula-Goiris, Gert De Rouck, Luc De Cooman
Pages: 2165 - 2174 - Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans(2018)
Authors: Ann De Winne, Jim Van Durme, Luc De Cooman
Pages: 607 - 620 - The impact of pod storage on the formation of different alkylpyrazines from Ghanaian cocoa roasted at four roasting temperatures(2018)
Authors: Ann De Winne, Luc De Cooman
Pages: 503 - 506