Luc De Vuyst is a Professor at the Department of Bio-engineering Sciences, Vrije Universiteit Brussel (VUB). His research focuses on fermentation processes, microbial diversity analysis, and metabolic modeling in food microbiology. Key research areas: Fermentation, Lactic/Acetic Acid Bacteria, Food Microbiology His recent work explores sourdough bread's impact on appetite regulation, metagenomics of cheese and rice vinegar fermentation, and microbial ester production dynamics. Studies utilize advanced techniques like HPLC, GC-MS, and metagenetic sequencing. Scientific awards include the Danone Leerstoel Coordinator role (1996) and recognition in the Institut Yoplait International Competition (1998). He has supervised numerous Master's theses on topics like sourdough microbiota and cheese fermentation.