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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
81 - 84 of 84
- A kinetic study on the isomerization of hop alpha-acids(2008)
Authors: Barbara Jaskula-Goiris, Guido Aerts, Luc De Cooman
Pages: 6408 - 6415 - Sensory-directed fractionation of hops and application of novel hop-derived ingredients in view of improved beer flavour quality and drinkability(2008)
Authors: Filip Van Opstaele, Koen Goiris, Evelien Syryn, Luc De Cooman, Guido Aerts
Pages: 18 - 26 - Bioflavoring of beer through fermentation, refermentation and plant parts addition(2008)
Authors: Luk Daenen, Daan Saison, David De Schutter, Luc De Cooman, Kevin Verstrepen, Freddy Delvaux, Guy Derdelinckx
Pages: 33 - 49 - Flavour instability of pale lager beers: Determination of analytical markers in relation to sensory ageing(2008)
Authors: Sofie Malfliet, Filip Van Opstaele, Jessika De Clippeleer, Evelien Syryn, Koen Goiris, Luc De Cooman, Guido Aerts
Pages: 180 - 192