UCLouvain - INBR - Brewery and Food Flavours

Agri-food laboratory specialising in brewing, chocolate-making and oenology. Their expertise covers in-depth analysis of raw materials (malt, hops, cocoa) and by-products (beer, chocolate, wine). One of its strong suits is the analysis of aromas and polyphenols in fermented products (using gas chromatography and HPLC/MS-MS). The centre also boasts a micro-brewery and a micro-chocolate factory for research and optimising recipes.