Nore Struyf

About her:

Nore Struyf is currently working as a postdoctoral researcher at the Laboratory of Food Chemistry and Biochemistry (LFCB) at KU Leuven. She is a graduated bio-science engineer (Cell & Gene technology) and obtained her PhD on yeast functionality during dough fermentation in December 2018 under supervision of professor Christophe Courtin (LFCB, KU Leuven). During her PhD, she studied the sugar consumption pattern of yeast during dough fermentation, and how to change this pattern to modify the nutritional properties of bread (sugar, dietary fiber and FODMAP levels). Her postdoctoral work is now focused on the functionality of yeast during the baking phase, i.e. determining the metabolic activity and viability of yeast during baking. Her main expertise covers food microbiology (fermentations), enzymes (mainly carbohydrate degrading enzymes), cereal products (including whole grain products), cereal bran and nutritional components (FODMAPs, dietary fibers, …).

About her talk:

“A yeast-based strategy to reduce FODMAP levels in whole meal products”.

This presentation will give an overview of strategies to reduce the FODMAP level in whole meal bread using alternative yeast species. Whole meal breads that are low in FODMAPs are relevant for people suffering from irritable bowel syndrome.