Projects
Back to the future: virus-host interactions guide the development of future gene therapies. KU Leuven
We aim to enhance our understanding of virus-host interactions in the context of AAV replication and apply this knowledge to develop more efficient gene therapy vectors and to increase the efficacy of vector production. Equally, we have drawn inspiration from natural AAV isolates for the engineering of AAV vectors that may be better suited for targeting human tissues than currently available AAV vectors, and have applied these vectors to ...
The Future of the Invisible and its Mediatization–'Deadly Germs' in the Imagination of Infectious Disease Experts, the State, and Popular Culture in Japan, 1918-1958 KU Leuven
Shaping the future by reclaiming the past? The role of historical culture in the recognition struggles of the Sub-Saharan African diaspora in Belgium (1990 – present) Ghent University
This project investigates how activists of the Sub-Saharan African diaspora in Belgium have used historical culture to claim recognition for their minority group since the 1990s. Combining oral history, participant observation and the analysis of documentary sources, the project will contribute to the empirical study of the politics of the past and recognition politics as new forms of political claim-making.
The Unhealthy Tasty Intuition: Nature or Nurture. University of Antwerp
Genes and environment: on the interplay of nature and nurture. University of Antwerp
Genes and environment: on the interplay of nature and nurture. University of Antwerp
KASKA - The tradition of the future / the future of the tradition. University of Antwerp
Future expectations and actions in the sixteenth- and seventeenth-century Low Countries. University of Antwerp
Emulsion-templated structuring of liquid oil for future development of saturated fat-free food products. Ghent University
The objective of this research is to generate oil continuous and water continuous emulsions using food-grade materials and further use these emulsions as templates to transform liquid oil into soft, elastic gel-like systems. These structured oil systems will then be used to replace saturated fats in food products.