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
41 - 50 of 84
- Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: A review(2015)
Authors: Bart Steenackers, Luc De Cooman, Dirk De Vos
Pages: 742 - 756 - Microalgae as a Novel Source of Antioxidants for Nutritional Applications(2015)
Authors: Koen Goiris, Koenraad Muylaert, Luc De Cooman
Pages: 269 - 280 - Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes(2015)
Authors: Jeroen Baert, Jessika De Clippeleer, Barbara Jaskula-Goiris, Filip Van Opstaele, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 243 - 252 - Microalgae as a Novel Source of Antioxidants for Nutritional Applications(2015)
Authors: Koen Goiris, Koenraad Muylaert, Luc De Cooman, Se-kwon Kim
Pages: 269 - 280 - Changes in the hop-derived volatile profile upon lab scale boiling(2015)
Authors: Tatiana Praet, Filip Van Opstaele, Bart Steenackers, Joseph De Brabanter, Dirk De Vos, Guido Aerts, Luc De Cooman
Pages: 1 - 10 - Beer’s Bitter Compounds – A Detailed Review on Iso-α-acids: Current Knowledge of the Mechanisms for their Formation and Degradation(2014)
Authors: Jessika De Clippeleer, Luc De Cooman, Guido Aerts
Pages: 167 - 182 - Determination of Hop Aromatisation of Beer by Headspace Solid Phase Microextraction in Combination with Gas Chromatography and Mass Spectrometry(2014)
Authors: Filip Van Opstaele, Guido Aerts, Luc De Cooman
Pages: 149 - 160 - Comprehensive Characterisation of the hop-derived Sesquiterpenoid Fingerprint of American Kettle hopped Lager Beers(2014)
Authors: Tatiana Praet, Filip Van Opstaele, Jeroen Baert, Guido Aerts, Luc De Cooman
Pages: 183 - 194 - Detection of flavonoids in microalgae from different evolutionary lineages(2014)
Authors: Koen Goiris, Koenraad Muylaert, Gino Baart, Luc De Cooman
Pages: 483 - 492 - Bacterial community dynamics during industrial malting, with an emphasis on lactic acid bacteria(2014)
Authors: Sofie Malfliet, Michael Waud, Sam Crauwels, Luc De Cooman, Guido Aerts, Stefan Ruyters, Kris Willems, Pieter Busschaert, Bart Lievens
Pages: 39 - 46