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Dana Vanderputten

Lecturer

+32 9 243 24 76

Bibliography
Dana Vanderputten

HOGent, School of Bioscience & Industrial Technology

The research and industrial services of the Innovation centre for Brewing & Fermentation (IBF) are situated in the domain of microbial and enzymatic biotechnology, with expertise in microbial quality and hygiene control, flavour quality and stability, the use of alternative malted and unmalted cereals and locally grown barley, the valorisation of bread residues, production of non-alcoholic and low-alcohol beers (NABLAB) through alternative yeasts, gluten-free beers, kombucha, water kefir, and more. The IBF provides support for product and process optimisation, as well as quality and fermentation-related analyses for the brewing sector, including small and large breweries, malt houses, and suppliers. The IBF strives to modernize malting and brewing by promoting innovations in beers, NABLAB, and alternative fermented beverages.

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