Innovations in bakery and brewing often focus on sustainability, health and flavour, enabling the sector to keep pace with changing consumer needs. AgroFoodNature encourages innovation among bakers and brewers through research into novel ingredients (such as alternative pseudo-grains, pulses and plant-based protein sources) and sustainable production methods (including the use of unmalted grains and food by-product streams).
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Our research output and publications.
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Dana Vanderputten
Malting and brewing, microbiology, industrial biotechnology, fermentation technology
Bénédicte Van Steerteghem
Bakery technology, food technology, quality assurance in the food industry
Curious to learn more?
Do you find this information about our research on product innovation in bakery and brewery interesting? Be sure to check out the AgroFoodNature research centre’s webpage AgroFoodNature.