VITO explores the potential of lignin/wood, algae and insects for alternative production of drop-in chemicals, through a partial conversion with maximal preservation of existing functionalities as foreseen by nature. In combination with efficient fractionation, this could be an alternative for the classic multistep cracking and production processes in the petrochemical industry. VITO focuses on separation solutions for innovative conversion concepts and enables the introduction of these value chains in the chemical industry landscape. VITO also opens doors to new application areas by developing new high-value molecules.

Projects

Algae4IBD - Health from aquatic resources

IDEA - Implementation and development of economic viable algae-based value chains

Prometheus: assessment of microbial protein sources for food and feed

Lignocost: establishment of a Pan-European Network on the Sustainable Valorization of Lignin

SPICY: sugar-based chemicals and polymers through Innovative chemocatalysis and engineered yeast

Lignin Oxidation technology for versatile lignin dispersants

Publications

Lipase-Catalyzed Solvent-Free Esterification of Furan Containing Components
Year: 
2019
Journal: 
WASTE AND BIOMASS VALORIZATION
Satyawali, Y; Akemeier, V; Dejonghe, W; De Wever, H; Van Hecke, W
BioLogicTool: A Simple Visual Tool for Assisting in the Logical Selection of Pathways from Biomass to Products
Year: 
2019
Journal: 
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
Lie, Y; Ortiz, P; Vendamme, R; Vanbroekhoven, K; Farmer, TJ
Isolation of wheat bran-colonizing and metabolizing species from the human fecal microbiota
Year: 
2019
Journal: 
PEERJ
De Paepe, K; Verspreet, J; Rezaei, MN; Martinez, SH; Meysman, F; Van de Walle, D; Dewettinck, K; Raes, J; Courtin, C; Van de Wiele, T
Investigating Pervaporation for In Situ Acetone Removal as Process Intensification Tool in omega-Transaminase Catalyzed Chiral Amine Synthesis
Year: 
2019
Journal: 
BIOTECHNOLOGY PROGRESS
Satyawali, Y; del Pozo, DF; Vandezande, P; Nopens, I; Dejonghe, W
Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams
Year: 
2019
Journal: 
FOOD CHEMISTRY
Prandi, B; Faccini, A; Lambertini, F; Bencivenni, M; Jorba, M; Van Droogenbroek, B; Bruggeman, G; Schober, J; Petrusan, J; Elst, K; Sforza, S

Pages