Christophe Courtin

Christophe Courtin is a full professor at the Laboratory of Food Chemistry and Biochemistry at KU Leuven, Leuven, Belgium. His research focuses on cereal constituents and dietary fibre, the enzymes that degrade them and microorganisms in cereal processing and health. The emphasis is on a basic understanding of the structure and properties these components as well as on their technological and health functionality in cereal-based processes and products, using, amongst others, molecular biology as a tool. From September 2022, Christophe coordinates HealthFerm, a Horizon Europe 23 partner project focussing on plant-based food fermentations and health. Recently, he organized and chaired the 8th Dietary Fibre Conference (2022)  in Leuven, Belgium. He will co-organize the 9th International Sourdough Symposium in 2026 in Brussels.