Team develops groundbreaking membrane analysis tool

To understand the complexity of cell membranes, scientists count on a panoply of technological tools that allow them to analyze microscopic images. A multidisciplinary team from VIB-KU Leuven has just added an important one ...

Unraveling the food web in your gut

Despite recent progress, the organization and ecological properties of the intestinal microbial ecosystem remain under investigated. Using a manually curated metabolic module framework for (meta-)genomic data analysis, Sara ...

Genome engineering of quantifiable protein tags

Cell biologists' most notorious approach to detect and semi-quantify proteins, western blotting, could well be on its way down. Professor Sven Eyckerman (VIB/UGent) and colleagues developed a set of universal protein tags ...

Making better enzymes and protein drugs

Natural selection results in protein sequences that are only soluble to the level that is required to carry out its physiological function. However, in biotechnological applications, we need these proteins to survive concentrations ...

EU decision process hinders use of genetically modified trees

Just like other crops, trees can also be genetically modified in order to introduce new, useful characteristics. Although such trees offer many socio-economic and environmental benefits, complex and unpredictable EU procedures ...

Modifying the structure of wood alters plant microbiome

Modifying the structure of poplar wood can also alter the endosphere microbiome, the bacteria that reside inside tree tissue. This has emerged from research by UHasselt, UGent and VIB. "This is one of the first in-depth studies ...

Tuning chocolate flavor through yeast research

Researchers of Leuven University and VIB in Belgium have shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate.

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