Videos

Gwenny
Thomassen
UAntwerpen
UGent
UHasselt
VITO

How to reduce the environmental impact of new inventions?

Too often, companies take too little account of the environmental impact of these inventions when developing new products. Gwenny Thomassen wants to change this: she developed a model to calculate both the cost price and the impact on the environment for products based on micro-algae.
Willem
Vercruysse
UHasselt

From biomass to renewable bioproducts

Ever heard of pyrolysis? Then chances are you have a self-cleaning oven. But pyrolysis more than a fancy option in a modern oven. Willem Vercruysse uses this method to make fertilizers and water purification products from microalgae and ivy. 
Leila
Paquay
UHasselt

Industrial hemp's unexpected friends

Leila Paquay turns to funghi and bacteria to grow high-quality industrial hemp - not to be confused with drug type cannabis.
Ariana
Ramos
KU Leuven
Vlerick

Can I give you my energy?

People are selling overnight stays in their spare rooms and rides in their car. Then why can't they sell their unused (solar) energy? In her research Ariana Ramos proposes new rules that would enable you as a consumer to trade energy with other consumers.
Danny
Vanpoucke
FWO
UHasselt

Virtual experiments with real materials

Imagine a world in which you can see and manipulate atoms of your own choice and in which you can rig the forces of nature to your liking. Danny Vanpoucke introduces you to the wonderful world of computational material research.
Sophie
Leemans
KU Leuven

Infrastructure for dispersed regions: qualitative and sustainable?

5 million Flemings do not live in a city centre, but in villages or city outskirts. This fragmentation creates a major challenge: how do you connect all these houses to the sewerage network and how do you ensure smooth and sustainable mobility? Does everyone have to move to the city? No, as architect and urban designer Sophie Leemans (KU Leuven) explains in this video.
Thijs
Vackier
KU Leuven

The big impact of tiny critters in our food

You have no doubt come across it when opening your fridge: a packet of cheese full of mould or a pot of sauce with a suspiciously bulging lid. The culprits? Bacteria, yeasts and moulds. Food producers try to prevent this type of spoilage as much as possible, by ensuring that a product contains as few micro-organisms as possible when it leaves the factory. Bio-engineer Thijs Vackier is working on new cleaning agents that can better break down biofilms, protective mantles around micro-organisms, in food processing equipment.
Niels
Govaerts
KU Leuven
VITO

Keeping the lights on with smart grid pricing

How do we prevent power breaks when everyone starts driving electric vehicles? With smart grid pricing! Niels Govaerts (VITO - KU Leuven - EnergyVille) explains how this works.
An
Verfaillie
KU Leuven

From green water to green raw material!

An Verfaillie (KULAK) is developing a technique for harvesting microalgae. Because those algae could well become the green raw material of the future!
Anastasia
Papangelou
KU Leuven

The circle of food

Our poo and pee are too precious to waste, says Angelou Papangelou. The phosphorus in our excrement and in animal manure can serve as the food of our food and shouldn't go to waste. That's why Anastasia Papangelou is mapping the nutrient stocks and flows in the country, so that we can put our poo and pee to good use!
Jinat
Hossain
KU Leuven

Staying afloat: how rural Bangladeshi women adapt to changing climate

The land of farmers in coastal Bangladesh remains flooded for almost half of the year. To tackle this, Bangladeshi farmers use 'floating farms'. Jinat Hossain tells you more about this innovative adaptation mechanism. 
Julie
Metta
KU Leuven

Mapping the maker movement

Have you ever broken one of your cherished devices, but had to dump it because you couldn't fix it? Julie Metta (KU Leuven) wants to help us reclaim our belongings, by uncovering local heroes, called the Makers.