Conference Agenda

Session
S3a: Lectures on Well-being/NABLABs
Time:
Tuesday, 19/Jan/2021:
9:30am - 10:30am

Session Chair: Jessika De Clippeleer, Ghent University
Location: Promotion Hall (University Hall)
Naamsestraat 22, Leuven

Presentations
9:30am - 9:50am

Understanding the sensory properties and drivers of liking for commercial non-alcoholic beers produced via different processing methods

Imogen Ramsey1, Qian Yang1, Ian Fisk1, Javier Gomez-Lopez2, Rebecca Ford1

1University of Nottingham, Division of Food, Nutrition and Dietetics, Sutton Bonington Campus, Loughborough, LE12 5RD, United Kingdom; 2Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, United Kingdom



9:50am - 10:10am

Carbonation: how to steer 'fizzicochemical' properties of beer

Niels A. Langenaeken, Liezl Bossaerts, Christophe M. Courtin

Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre, KU Leuven, Belgium



10:10am - 10:30am

Analytical assessment of the ageing process of commercial non-alcoholic beers in comparison to their pale lager beer counterparts

Jeroen Bauwens1, Lore Eggermont1, Chrysovalantis Karatairis1, Filip Van Opstaele1, Barbara Jaskula-Goiris1, Gert De Rouck1, Jos De Brabanter2, Luc De Cooman1

1KU Leuven, Department of Microbial and Molecular Systems (M²S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.; 2KU Leuven, Department of Electrical Engineering (ESAT), member of the division STADIUS, Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics, Kasteelpark Arenberg 10 – box 2446, 3001 Leuven, Belgium.