Luc De Vuyst obtained a PhD in Agricultural Sciences at Ghent University in 1990. After research stays in The Netherlands, Canada, and New Zealand, he was professor in industrial microbiology and food biotechnology at the Vrije Universiteit Brussel from 1994 till 2025. He was head of the Research Group of Industrial Microbiology and Food Biotechnology, including a micro-brewery, micro-bakery, and micro-chocolate factory. His research dealt with various (spontaneous) food fermentation processes and functional starter cultures. Currently, he is owner and manager of the company FoodFerment.
研究方向
Probiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyMeat and Animal Product QualityFood composition and propertiesFermentation and Sensory Analysis
