Yeast Biology and Brewing Science Expert
Associated with :
KU LeuvenKarin Voordeckers has established herself as a prominent scientist in yeast research and brewing sciences at KU Leuven. After earning her MSc in Biochemistry from KU Leuven in 2005, she completed her PhD in 2009 under Johan Thevelein's supervision, focusing on yeast nutrient response mechanisms. Her subsequent work at the VIB-KU Leuven Lab for Systems Biology, led by Kevin Verstrepen, has centered on experimental evolution and yeast adaptation to alcohol stress. Currently, she serves as a Staff Scientist at VIB and coordinates multiple research projects, with her work garnering over 2,700 citations. She plays a pivotal role in brewing education as the program coordinator of KU Leuven's postgraduate program in Malting and Brewing Sciences, where she bridges fundamental yeast research with practical brewing applications. Her expertise extends to machine learning applications in brewing science, contributing to groundbreaking research that uses AI to predict and improve beer flavors. She has also been instrumental in developing the popular MOOC "Beer: The Science of Brewing," which has attracted over 24,000 students and combines academic insights with practical brewing knowledge.