SPEAKERS

Jean  

Galler

From the family bakery established by his grand father in 1930, Jean Galler had learnt throughout his childhood the joy of working with butter and cream. At 16 years old, the chocolate got his attention. He started testing out and was already treading people with its creations. 

To get better and learn more about other flavours, he studied in Basel (Switzerland) and then at Gaston Lenôtre in Paris. 

In 1976 he created with his parents the Galler chocolate factory. His wife quickly joined the team and for 30 years worked on developing the image of the industry. 

For 41 years now, the chocolate factory has kept its foundations: the passion for chocolate, the love of perfection and a constant creativity. 

Nowadays, Jean Galler works with a team of 170 collaborators to create, produce and sell chocolates, macaroons, stuffed chocolate bars, pastries, ...

After earning a local credit, Galler's chocolate can now be found anywhere in Belgium and in more than 30 other countries. The brand also has its own chain stores in Belgium, France and Luxembourg. 

​Philippe
Cariò

Working in AEB Group since 1998, as Global Beer Manager since 2005, supporting breweries worldwide in the field of clarification, flavour and colloidal stability, as well as filtration.

Philippe received a Master degree in France in 1993 in audit and quality management, MBA program in Colorado in 1994, studied beer fermentation and yeast handling at the University of Nottingham, flavours at the University of Bordeaux. Previously he worked for Pernod Ricard, and governmental organization, in Los Angeles and Milan.

Main publication: EBC (Unique Pre-coat for Beer Filtration, 2007; Yeast Extract, 2009&2013; Lysozym in Beer, 2013), ASBC (Flavour Stability from the Brewhouse, 2007&2014; Nutrition and Anti-oxidation during Propagation, 2010, DE Free filtration, 2014), WBC (Beer fermentation, 2008), TIB in Ghent (Limit Attenuation in 2010; Beer Filtration, 2012). He made a lecture at the XIV Chair de Clerck on Colloidal Stability of Belgium beer. Philippe has also been giving for more than 15 years a large number of courses for brewers.

Nicolas
Declercq

Brewer ing. (UCL); Risk Management (DNV), Operative management (DNV), LEAN management (DNV), Commercial management (TEA-CEGOS)

 

Co-founder - Marsinne Brewery – Leopold 7 - Belgium

Production manager – Brewery STAR Madagascar (CASTEL) – Madagascar

Manager « Beverage Division » for western Europe – AEB SPA – Italy
Manager « Beverage Division » – AEB IBERICA - SPAIN

Marc-Antoine

De Mees ​

Marc-Antoine de Mees is the managing director and owner of the brewery de Brunehaut. After studying commercial and financial sciences and international business sciences at ICHEC, Brussels, he worked for 10 years as general manager at MEURA sa. He became managing director and CEO of its own company BRAINS IN MOTION (software and automation) in 2001. In 2006, he bought a bankrupt brewery. The Brunehaut brewery is today one of the most rewarded Belgian craft brewery in the World, producing one of the few official Belgian Abbey Ales and a range of Organic Gluten free beers.

Maarten Poelmans

Graduated as Bio-Engineer in Food Technology at KU Leuven in 2016 with Hydrophobins as thesis subject. Graduated as Brewing Engineer at UCL in 2017. Internship/thesis in 2017 focused on the effects of barrel-ageing on beer. Worked and did various internships in breweries throughout both studies. Currently working as process engineer for Pringles, Kellogg's Company. 

Cécile

Chenot

Cécile got a master degree in chemical sciences from University of Namur in 2016. Between 2016 and 2017 she studied brewing engineering at UCL (advanced master). Since she graduated, she became PhD student in the unit of brewery and food sciences runs by Prof. Sonia Collin at UCL. Her thesis project is focusing on an innovative utilization of dual and aromatic hops. Focus on aroma precursors in dual-purpose hops cultivars.

Jacques 

Gros

Hop Specialist at Anheuser-Busch InBev’s Global Innovation and Technology Center, he's taking care of hop technologies development and implementation in craft and large breweries within the group. A biologist by education graduated from University of Bordeaux who joined the world of raw material chemistry with his PhD in hop science at the research Brewing Industries dpt of the Louvain-la-Neuve’s Life Institute under the supervision of Pr. Sonia Collin. In between, he led a post-doctoral research in the Wine and Vine Sciences Institute of Bordeaux on Chardonnay’s varietal hazelnut-like notes.

​Jerome
Pellaud

Global VP of Craft & Specialties at ZX Ventures, a global growth and innovation group @ Anheuser-Busch InBev’s, entered the world of beer through flavor and fermentation. A chemist by education, he received a PhD in Biophysical Chemistry (the science of proteins) from the University of Basel (Switzerland). He moved to Belgium in 1998 to pursue a post-doctoral study on sulfur flavors produced by yeast during fermentation at the Brewing Technology Lab of the University of Louvain-la-Neuve, the same University where Jerome gained certification in Brewing and Malting.

Jerome joined Anheuser-Busch InBev in 2000 as a Senior Scientist in the Brewing Science Department in Leuven, Belgium.  His responsibilities included Beer Flavor Stability, Beer Colloidal Stability and leading the Food Safety analytical development in the Laboratory. He joined the company’s Global Product Development Team in 2005 and became Manager of the newly created Exploratory Product & Process Development team. In 2008 he became Global Director for Exploratory Product and Packaging Development. In his current role since April 2015, Jerome is leading a team to offer consumers across multiple markets new beer experiences with a portfolio of international and domestic specialty beers.

​Tom Shellhammer

Dr. Shellhammer is the Nor’Wester Endowed Professor of Fermentation Science in the Department of Food Science and Technology at Oregon State University where he leads the brewing science education and research programs. His brewing research investigates hops and beer quality and the origins of hop aroma and flavor in beer. Dr. Shellhammer received his Ph.D. from the University of California, Davis in 1996. During the 2008-2009 academic year while on sabbatical leave from OSU he worked at the Technical University of Berlin as an Alexander von Humboldt Fellow. In 2014-2015, Dr. Shellhammer served as the President of the American Society of Brewing Chemists.

​Tom Shellhammer

Dr. Shellhammer is the Nor’Wester Endowed Professor of Fermentation Science in the Department of Food Science and Technology at Oregon State University where he leads the brewing science education and research programs. His brewing research investigates hops and beer quality and the origins of hop aroma and flavor in beer. Dr. Shellhammer received his Ph.D. from the University of California, Davis in 1996. During the 2008-2009 academic year while on sabbatical leave from OSU he worked at the Technical University of Berlin as an Alexander von Humboldt Fellow. In 2014-2015, Dr. Shellhammer served as the President of the American Society of Brewing Chemists.

Jean-Bernard​

Despatures

Jean-Bernard Despatures is a viti-vinicole expert. After studying at the Faculty of Agronomy of Gembloux, he started working in 1999 as technical sales manager in foodprocessing at Vandeputte SA. In 2002, after getting a university degree of tasting ability from University of Bordeaux, he became technical director for Châteaux Anthonic et Dutruch Grand Poujeaux, Moulis-en-Médoc. Since the end of 2016, he is directing Domaine du Chenoy in Belgium

Kees

van Leeuwen

Cornelis (Kees) van Leeuwen is professor of viticulture and head of the viticulture – enology department at Bordeaux Sciences Agro (part of Bordeaux University’s Institut des Sciences de la Vigne et du Vin). He conducts research on all related aspects to the concept of terroir in viticulture, including the effect of climate, soil, plant material and water relations. He teaches in several Master programs and continuing education, including short courses on terroir for wine professionals (for information: vanleeuwen@agro-bordeaux.fr). Kees van Leeuwen mapped soils of numerous wine estates and appellations. He is the editor in chief of the international peer reviewed open access journal OENO One (http://oeno-one.eu/indexub) and writes on a regular basis for the Dutch magazine « Perswijn ».

Bruno

Delvaux

Bruno Delvaux (64 yr) is Agronomist and Doctor in Agricultural Sciences and Bioengineering.  

He is Professor of Soil Science at the Université catholique de Louvain (UCL, Belgium). He is aslo the former rector of UCL.

His 40 yr experience covers soil processes and soil-to-plant relationship in agro ecosystems and forest ecosystems.  

Laurence 

Van Nedervelde

Researcher at the LABIRIS (SPFB), she is coordinator of the Agro-Food Pole including the Department of Brewing Sciences. In 1991, she received her diploma as engineer in chemistry and agro-food technology from the University of Brussels. Her main research areas include selection of industrial yeasts (brewing purpose, bioethanol production...), improvement of brewing yeasts (ester production, carbonyl compound reduction…) and development of new fermentation technologies (immobilisation technique, fed batch propagation, on-line measurements, new renewable filter aid)

Xavier 

Pirlot

Born in Brussel in 1959, Xavier Pirlot is a brewing engineer graduated from the Université Catholique de Louvain-la-Neuve in 1983.

While working for Inbev and Unibra, he got a field experience as well in beer production as in building greenfield breweries in Africa.

As Managing director at Krones Belgium for 10 years, he developed expertise in Packaging.

Since 2010, he has been Operating Manager at Chimay Brewery and Cheese factory.

Today, he will pay tribute to Etienne Declerck who was his first manager when he started to work in Leuven as a young brewer.

​Aurélie
Roland 

  Graduated from the National School of Chemistry of Montpellier (France) in 2007 and obtained her PhD degree in Food Sciences in 2010. Her graduate research focused on the impact of oxidation mechanisms occurring during grape must processing on the aroma of Sauvignon Blanc and Melon B. wines. She joined Nyseos in 2011 as R&D manager and assistant CEO of the company. Her current research focuses on (i) analytical developments based on stable isotope dilution assay for aroma quantification in alcoholic beverages and food matrices and (ii) organic synthesis of innovative labelled molecules. Thus far, she published 16 scientific papers in peer-reviewed journals, one book chapter and 27 communications in international conferences.

Patrick

Boivin

He is audit, training and technical manager at IFBM. He is Visiting Professor in malting and brewing at University of Lorraine and Harwich College. He received BSc in Biology and Biochemistry from Rouen University (1983), MSc in Biotechnology from Compiègne Technology University (1984) and PhD in Microbiology, Enzymology and Bioconversion from Compiègne University (1987). He was Post-Doctoral Fellow at Baylor University, Texas, U.S.A., 1987-1989. He received Master in Business and Administration in 1998 from French Institute of Management. Since 1989 he has been working at IFBM as scientific Director. He is a member of the EBC Brewing Science Group. He is lecturer of IFBM craft and industrial malting and brewing training program. He has been accredited a trainer by IBD and can conduct courses in French and English. He has published several papers, reviews and patents.

Gilles de Revel​

Prof. Gilles de Revel is teaching  at the University of Bordeaux, France. In 1992 he got his PhD in oenology and ampelology. He, then, became assistant professor from 1996 to 2006. He has been teaching analytical chemistry, sensorial analysis, tasting, composition of wine, composition and physico-chemical and wine making method at the university of Bordeaux since 2006. He is also directing of an analytical chemistry group as reasearcher at Research Unit Oenology, ISVV - UNiversity of Bordeaux/INRA since 2007.

Gilles
de Revel​

Prof. Gilles de Revel is teaching  at the University of Bordeaux, France. In 1992 he got his PhD in oenology and ampelology. He, then, became assistant professor from 1996 to 2006. He has been teaching analytical chemistry, sensorial analysis, tasting, composition of wine, composition and physico-chemical and wine making method at the university of Bordeaux since 2006. He is also directing of an analytical chemistry group as reasearcher at Research Unit Oenology, ISVV - UNiversity of Bordeaux/INRA since 2007.

Laura Decourrière

Laura Decourrière is currently doing a PhD at the brewing department of UCL (Louvain-la-neuve) under the supervision of Professor Sonia Collin. After a Master’s thesis focused on aromas precursors of dual purpose hop cultivars, Laura is now working on Belgian wine aromas and more specifically on Chardonnay and Solaris vines. During a graduate studies in chemistry, she decided to specialise in analytical chemistry and more specifically in the flavours industry. ​

Sonia

Collin

In 1988, Sonia COLLIN received a PhD degree in chemical sciences. She started her career as Chercheur Qualifié at the FNRS. She is now “Professeur ordinaire” in Louvain-la-Neuve (UCL, Belgium). Responsible of the Specialized Master in Brewing Sciences, she is also teacher for Bioengineers (food chemistry, beer and hop sciences, advanced analyses of organic compounds). In the Earth and Life Institute, she is director of a group devoted to beer, chocolate and wine research (flavors and polyphenols). The laboratory is equipped with the most recent analytical techniques (many GC-MS/PFPD/O, HPLC-MS/MS ..), a microbrewery and a beans-to-bar chocolate factory. 

https://uclouvain.be/en/research-institutes/eli/elim/brewery-science-pr-sonia-collin.html

She has published more than 150 publications in peer-reviews, mainly on flavour stability, sulfur aroma, pyrazines, hops and polyphenols. She has supervised 20 PhD theses. Every four years, she organizes the De Clerck Chair in Louvain-la-Neuve.

Peter 

Gerard

Peter is a passionate Belgian Brewing Engineer. He graduated as a Bio-Engineer in Food Technology at the University of Leuven in 2013 and completed the Advanced Master in Brewing Engineering at the University of Louvain-La-Neuve in 2014. He was a finalist in several beer competitions and won with his team in 2013 the final of the Best Beer Competition of Belgium and the United Kingdom. In 2014 the same team developed a businessplan for a contract brewery brewing small batches, called µBrew. With µBrew they finished 2nd place in the Start Academy business game. From 2014 to 2016 he worked as a Quality - R&D Manager at 'Brewery Anders!' until finally deciding in 2017 to start his own Brewery 'Valduc-Thor' together with Antoine Limbourg a fellow Bio- and Brewing Engineer he met during their studies.

Erik 

Van Den Eynde

After getting a master degree in bioingineering with a major in brewing at the K. U. Leuven, Erik obtained in 1983 a PhD degree in industrial microbiology in the same faculty. He started working at Interbrew and occupied various functions in brewing technology and innovation management until 2001. For one year he became quality manager for the Bellevue and the Hoegaarden brewery.
From 2002 to 2009 he switched between brewmaster/plantmanager and investment porjectleader in Cuba and corporate brewmaster for ABInBev. 

Since 2009, he is the owner and manager of a company in the food retail. He is also since 2010 the president of the Brewing Engineers Alumni Association of KUL and UCL.