Department of Food Technology, Safety and Health

Bram Jacobs

PhD researcher

bram jacobs Phd studentBram works as a PhD researcher at the Food Microbiology and Food Preservation Research Unit in collaboration with the unit Foodborne pathogens (Sciensano) and the Catholic University of Louvain-La-Neuve. His research is situated in the development of novel methods for an improved risk assessment of Bacillus cereus sensu lato in foodstuff.

Bram obtained his Master of Science in Bioscience Engineering: Cell and gene biotechnology from Ghent University in 2021. During his studies, he was involved in both fundamental and applied research in the areas of microbiology, molecular cancer diagnostics and human stem cell metabolism. He was also part of the UGent iGEM 2020 team.

In his PhD, he studies both methods and applications for an improved and faster characterization and  risk assessment of Bacillus cereus sensu lato in foodstuff. These methods involve both phenotypic as genotypic typing by using (RT-q/d)PCR, whole-genome sequencing, MALDI-TOF MS, Fourier-transform Infra-red (FTIR) spectroscopy, eukaryotic cell-culture-based metabolic stress testing and UPLC-MS/MS. Besides his own research, he collaborates with different researchers in the fields of food technology and microbial contamination of (substandard and falsified) medicines. Bram presented his research and collaborations in different conferences, both in Belgium as well as abroad.

Contact:

Bram Jacobs

Links:

Bram Jacobs (sciensano)