Rate My Professor Jessika De Clippeleer

Jessika De Clippeleer is an Associate Professor in the Department of Biotechnology at Ghent University's Faculty of Bioscience Engineering. She heads the Brewing Science & Technology Research group and the Innovation Centre for Brewing & Fermentation. Her expertise encompasses malting, brewing, beer fermentation, flavour stability, biochemistry, and food chemistry. De Clippeleer graduated in biochemical engineering technology from University College KAHO Sint-Lieven, Ghent, in 2000. She earned her M.S. degree in food technology, specializing in food chemistry, from Wageningen University in 2003. In 2013, she obtained her Ph.D. in bioscience engineering from KU Leuven, with a dissertation on the flavor stability of pale lager beer, focusing on chemical-analytical characterization of critical factors in wort production and hopping.

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.