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Sem Backaert, MS Bioscience Engineering

Innovation centre for Brewing & Fermentation (IBF), Ghent University
Ghent, BELGIUM

Sem Backaert graduated cum laude in 2024 with a Master of Science in Bioscience Engineering: Food Science and Nutrition from Ghent University, Belgium. He is currently a scientific researcher at Ghent University’s Innovation centre for Brewing & Fermentation (IBF), part of the Biotechnology Department within the Faculty of Bioscience Engineering. Sem’s work focuses on the VLAIO research project MaltLess, which investigates the use of unmalted cereals and exogenous enzymes. The aim is to create innovative, beer-like fermented beverages that align with consumer preferences for sustainability and novel flavours. His expertise centers on alternative brewing methods to drive beverage industry innovation.

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