Brewing Sciences and Fermentation Technology Department

Liaison Entreprises et Universités
HE LUCIA de BROUCKERE
ADISIF
Meurice R&D
Brewing Sciences and Fermentation
Technology Department

bioindustry, biotechnology, fermentation, Yeast, Brewery, Food analysis, Food
processing, Food technology & ingredients innovation, Health & nutrition, Health food
innovation, Microbiological analysis, Physicochemical analysis
Questions ?
Christine Deom
Ingénieur Conseil - Sciences du
vivant/Agroalimentaire
 +32-081413812
 [email protected]
Laboratory contact details
Laboratory Head
General Contact
Eng. Van Nedervelde Laurence
 Avenue Emile
Gryson
B-1070 Brussels
Belgique
 +32-25267351

[email protected]
 +32-25267316
Main study areas and research topics
Research on fermentation, in order to satisfy both the needs of pedagogical training and industry, using yeast to
transform sugar into alcohol
Selection of industrial yeasts (brewing purpose, bioethanol production, etc.), yeast as eucaryotic model for cosmetic
or pharmaceutical studies, microbial produced aromatic substances, natural antioxidants extraction from yeast,
organoleptical stable fermented beverages, nutritional characterization of beer and the development of new
fermentation technologies (immobilisation technique)
Process improvement such as beer filtration
Last Research Project
More information about the Universities & Higher Education Institutions expertise on www.reseaulieu.be
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Liaison Entreprises et Universités
Last Research Project
Bioethanol production (First Etapento)
Yeast as eucaryotic model for cosmetic or pharmaceutical studies (First Theralev)
Natural antioxidants and activators extracted from yeast Nutritional characterization of beer (folates, polyphenols,
etc.)
Development of new fermentation technologies (immobilisation technique, fed batch propagation, on-line
measurements)
Process improvement such as beer filtration (First Adfilbi) Brewing yeast drying (First Levusec)
Extraordinary engineering equipments
Fermentors and propagator up to 200L
Headspace gas chromatography HPLC chains completely dedicated to amino-acids, sugars and organic acids
determination (Millennium chromatography manager)
Standard mashing plant
Tannometer Hazemeter Foam stability (NIBEM – Haffmans)
Beer Analyser (Anton Paar) Carbo QC (Anton Paar)
Pilot plant microbrewery up to 100 l All basic equipment for brewing and related quality control
Services proposal
Yeast propagation, routine analysis for brewery and malting plants (aromas, density, alcohol, bitterness, foam, haze,
etc.)
New fermented products development (beverage industry), R&D related to yeast, fermentation, brewing industry, etc.
Related Lab'Insight Event
Conservation des aliments réfrigérés
Organized on Wednesday 09th November 2011 at Université de Mons
Cet événement s'est adressé aux entreprises du secteur agro-alimentaire : il leur a apporté des solutions aux
problématiques de transformation, distribution et conservation des produits réfrigérés et des réponses à la maîtrise des
procédés industriels.
Fermentation dans l’industrie alimentaire
Organisé le jeudi 29 octobre 2015 à l'Université de Liège
Rencontrez des experts de la fermentation, issus des Universités et Hautes-Ecoles de Wallonie-Bruxelles.
Les chercheurs présenteront leurs compétences au travers de projets concrets et répondront au défi d'optimiser la
production industrielle de produits fermentés, malgré les incertitudes liées aux matières vivantes utilisées
(microorganismes, levures…).
More information about the Universities & Higher Education Institutions expertise on www.reseaulieu.be
Page 2 / 2