Vrije Universiteit Brussel
Stefan Weckx is associate professor at the research group of Industrial Microbiology and Food Biotechnology (IMDO) of the Faculty of Sciences and Bioengineering Sciences of the Vrije Universiteit Brussel, Brussels, Belgium. His research deals with the application of omics technologies, i.e. (meta)genomics and (meta)transcriptomics, and related bioinformatics analyses, on fermented food ecosystems and promising strains isolated thereof, to allow for an in-depth investigation of the microorganisms involved in view of the formulation of well-composed functional starter cultures. The fermented foods under study include cocoa, sourdough, water kefir, and lambic beers.