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Katleen Raes

Professor

+32 56292600

Katleen Raes

Faculty of Bioscience Engineering, Department of Food Technology, Safety & Health

My research group at VEG-i-TEC focuses on fermentation processes and the valorization of side streams.

Regarding (traditional) fermented food products, our research emphasizes on the understanding of (bio)chemical processes during fermentation to standardize and enhance (nutritional) product quality.

Related to agrifood side-stream valorization, our research focusses on stabilization and further processing, such as extracting bioactive and functional compounds using sustainable techniques. Our unique approach employs biochemical methods, including enzymatic and fermentation processes, often combined with pre-treatment methods. This research contributes to innovative and sustainable solutions for the food industry.

Our research lab is equipped with bioreactors (batch, fed-batch and solid-state), enzyme reactors, pre-treatment equipment, and downstream processing facilities, supported by microbiological (L2) and biochemical equipment, and advanced chromatography.

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