Rate My Professor Jessika De Clippeleer

Following her undergraduate studies, De Clippeleer worked as a lecturer in biochemistry and research associate at the Enzyme, Fermentation and Brewing Technology Lab at KAHO Sint-Lieven, later KU Leuven Technology Campus Ghent. Post-Ph.D., she served as a doctor assistant. On October 1, 2017, she was appointed full-time assistant professor on tenure track in brewing and technology of fermentation processes at Ghent University, advancing to associate professor. Her laboratory conducts physicochemical analyses for barley, malt, wort, hops, and beer, including sugar determination via HPAEC-PAD and protein content assessment, alongside specialized microbiological controls for beer and yeast management. De Clippeleer leads multiple research projects funded by IWT/VLAIO and the Special Research Fund, such as NABLAB (Production of non- and low-alcohol beers with non-Saccharomyces yeasts and alternative cereals, 2021-2023), MaltLess (100% alternative cereals in brewing, 2023-2025), Grow2Brew (optimal cultivation and valorisation of brewing barley, 2023-2027), AlterBrew (alternative cereals for innovative beers, 2019-2021), and STABLE (microbial stabilisation and flavour preservation for non-alcoholic beer, 2025-2027). Notable publications include 'Wort optimisation for non-alcoholic beer production with maltose-negative yeasts: incorporation of malted, flaked, and unmalted adjuncts' (Food Chemistry, 2026), 'Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt' (Food Chemistry, 2026), 'A Comprehensive Comparison of Gluten-Free Brewing Techniques' (2023), and contributions to beer flavour instability research.