About us

The Leuven Institute for Beer Research (LIBR) is embedded in the University of Leuven and unites specialized KU Leuven laboratories with a proven track record of expertise in beer- and beverage research and development in one unique research center. LIBR facilitates the transfer of innovative technologies in the domain of beer and beverage products that result from multidisciplinary research to a practical and/or industrial application.

Focus

LIBR focuses on fundamental and applied projects and research that can lead to industrial applications and respond to the need for increased productivity, quality and innovation of the brewing industry. We can rely on continuous support of the KU Leuven Department of Knowledge and Technology Transfer to build strategic alliances that assist in the protection and licensing of intellectual property and valorization of new technologies.

Vision

LIBR is an interface that is open for the needs and demands of our industrial partners and offers them solutions and opportunities in a pro-active way with attention for high-quality scientific research.

Mission

LIBR wants to facilitate the transfer of innovative technologies in the domain of beer and beverage products that result from multidisciplinary research to a practical and/or industrial application

Benefits & Value

We offer a multidisciplinary environment for research and development directed towards technologies with practical applications in the beer and beverage industry and direct access to top experts for innovation and support. LIBR is the gateway to participation in a network of high-quality R&D in various research programs at national and international level. Via partnering we can offer you access to funding, an extra tool to stimulate and accelerate valorization of new technologies.

Members

Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT)

KU Leuven Technology Campus Ghent, Gent, Belgium

The Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), headed by Prof. Luc de Cooman, has a long tradition of intensive cooperation and project elaboration with the brewing industry. EFBT has extensive high-end analytical facilities which are used to analyze raw materials like barley, hops and hopproducts (acids, essential oils, polyphenols) and a state of the art fully functional 5 hl. beer brewery. Their research focuses on development and implementation of hop aroma technology, hoppolyphenols (Dr. Luc de Cooman), flavor stability of beer and its relation with raw materials, development and evaluation of specialty beers via directed diversication of pilot brewings, new (natural) anti-oxidants and mixed fermentation based on classical spontaneous fermentation (lambic).

For more information, visit the laboratory website

Laboratory of Genetics and Genomics

KU Leuven, Faculty of Bioscience Engineering, Centre of Microbial and Plant Genetics, Leuven (Heverlee), Belgium.

The laboratory of Genetics and Genomics, headed by Prof. Kevin Verstrepen, combines theory and experiment to investigate how biological systems work. Genetics, genomics and systems biology are used to improve industrial processes, with special emphasis on fermentation. They collaborate with industrial partners looking for improved yeast strains, more efficient fermentation, specific natural aroma's, flocculation, etc.

For more information, visit the laboratory website or contact kevin@libr.be

Laboratory for Process Microbial Ecology & Bioinspirational Management

KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Leuven (Heverlee) Belgium

The laboratory for Process Microbial Ecology & Bioinspirational Management, headed by Prof. Bart Lievens and Prof. Kris Willems, develop and apply molecular techniques to study the structure and functioning of complex microbial communities as well as specific members thereof. Techniques include, for example, terminal restriction fragment length polymorphism (T-RFLP), DNA array technology, 454 pyrosequencing, whole genome sequencing, RNA seq and phenotypic microarray (PM) technology. Using these techniques the research group focuses on microbial community ecology of both natural and engineered ecosystems with a special interest in the survival and spread of potential pathogens and spoilage organisms. Examples of studied processes include characterization of microbial community dynamics during malting and fermentation.

For more information, visit the laboratory website or contact bart@libr.be