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Review of the IFBFBF 2017
Review of the IFBFBF 2017
Jan A. Delcour
Release time:2017-03-16 14:49:25 | Browsing times:


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Jan A. Delcour received his BSc, MSc. and PhD degrees from the Katholieke Universiteit Leuven (KU Leuven) in Leuven, Belgium. As a NATO research fellow at Kansas State University under the supervision of Dr. R. Carl Hoseney, he was introduced to cereal science and technology, a research area he subsequently developed at the KU Leuven. He is currently a full professor at the same University, where he teaches food chemistry and cereal science and technology courses. His research and that of the team he leads focuses on generating and communicating basic insights into the starch, nonstarch polysaccharide, protein and lipid constituents of cereals, as well as on plant and microbial enzyme systems converting such constituents. At the same time, the team focuses on applying such insights in cereal based biotechnological processes with the aim to develop and optimise processes, develop the production of health promoting constituents, and contribute to final product organoleptic properties. He has experience with technology transfer in the form of bilateral research agreements, patenting and licensing and spinout creation. 

With Dr. Kristin Verbeke, he is W.K. Kellogg Chair in Cereal Science and Nutrition. He has a Methusalem funding status and, with Dr. R. Carl Hoseney, he wrote the 3rd edition of the textbook “Principles of Cereal Science and Technology”. His work has been cited more than 14,600 times (ISI web of science) or 21,300 times (google scholar). His Hirsch index is 63 (ISI web of science) or 78 (google scholar). He is ISI highly cited author and the recipient of many awards including the Osborne Medal from AACC International and the Bertebos Prize of the Swedish Royal Academy of Agriculture and Forestry. He is Chairman of LFoRCe, the Leuven Food Science and Nutrition Research Centre and Member of the Supervisory Board of EIT Food, a Knowledge and Innovation Community of the European Institute of Innovation & Technology.

 
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