Christophe Courtin

Christophe Courtin is a full professor and Vice Dean at KU Leuven's Faculty of Bioscience Engineering, affiliated with the Department of Microbial and Molecular Systems and the Food and Microbial Technology unit (CLMT). His research focuses on food chemistry and microbial technology with emphasis on cereal science, starch and protein characterization, and sustainable food processing.

• Current research trends
• Starch and protein structural changes in sourdough bread
• Organic acid impacts on dough properties
• Valorization of cereal by-products
• Yeast functionality in fermentation
• Dietary fiber engineering for improved digestibility

His recent publications demonstrate strong interdisciplinary work across food chemistry, nutritional biochemistry, and industrial microbiology, with specific attention to beer and bread processing. He actively participates in academic governance as member of multiple faculty and departmental councils.