Prof. Jan Delcour, KU Leuven, Belgium
Jan Delcour received his BSc, MSc and PhD degrees from KU Leuven in Leuven, Belgium. As a NATO research fellow at Kansas State University under the supervision of Dr. R. Carl Hoseney, he was introduced to cereal science and technology, a research area he subsequently developed at the KU Leuven. He is currently a full professor at the same University, where he teaches food chemistry and cereal science and technology courses. His research and that of the team he leads focuses on generating and communicating basic insights into the starch, non-starch polysaccharide, and protein constituents of cereals, as well as on plant and microbial enzyme systems converting such constituents. At the same time, the team focuses on applying such insights in cereal based biotechnological processes with the aim to develop and optimise processes, develop the production of health promoting constituents, and contribute to final product organoleptic properties. Dr. Delcour, who with Dr. Kristin Verbeke is W.K. Kellogg Chair in Cereal Science and Nutrition, has a Methusalem funding status and is the author of more than 690 peer reviewed publications, which have been cited over 23,400 times (ISI web of science) or 35,500 times (google scholar), and (co-)inventor of over 20 patent families. He is co-founder of the KU Leuven spinout Fugeia, with R. Carl Hoseney author of the book “Principles of Cereal Science and Technology” and co-editor of the books “Advances in Enzymes in Grain Processing”, and “Fibre-Rich and Wholegrain Foods: Improving Quality”. He is an ISI highly cited author. His Hirsch index is 79 (ISI web of science) or 96 (google scholar). He is a member of the Royal Flemish Academy of Belgium for Science and the Arts and the recipient of the William Geddes Memorial Lectureship, the Excellence in Teaching Award, the William Geddes Memorial Award and the Osborne Medal from AACC International. In addition, he received the prestigious Bertebos Prize of the Swedish Royal Academy of Agriculture and Forestry. He is a Fellow of AACC International and the ICC Academy and received the Harald Perten Award from ICC, the International Association for Cereal Science and Technology. He has been President-elect, President and Chairman of the Board of AACC International, and currently serves ICC as its President-elect. He has also been a senior editor of Cereal Chemistry. He is Chairman of LFoRCe, the Leuven Food Science and Nutrition Research Centre and after having served as interim Chairman of the Supervisory Board of EIT Food, he now serves EIT Food as a Supervisory Board member. Jan is a member of the Board of Directors of FWO-Vlaanderen, Foodport and chairs the Boards of the Bio-Incubator Leuven and the companies of the Lindemans Brewery group.
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