Conference Agenda

Session
Poster pitch talks
Time:
Monday, 18/Jan/2021:
5:00pm - 5:45pm

Session Chair: Ilse Van de Voorde, KU Leuven, Technology Campus Ghent
Location: Promotion Hall (University Hall)
Naamsestraat 22, Leuven

Presentations

Thermal stability of α-amylase and β-amylase throughout the mashing process

Charlotte Fransiscus De Schepper, Pieter Michiels, Christophe M. Courtin

Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium



Sensomic study of aging process in different types of dry hopped beer

Jana Olšovská1, Lenka Straková2, Tomáš Vrzal1, Tomáš Branyik1, Radim Cerkal2

1Research Institute of Brewing and Malting, Czech Republic; 2Mendel University in Brno, Faculty of AgriSciences, Czech Republic



Utilisation of brewers’ spent grain in biotechnological production processes

Jens Weiermüller, Alexander Akermann, Roland Ulber

TU Kaiserslautern, Chair of Bioprocess Engineering, Germany



Real time quality controlled mashing - a successful approach using inline near infrared spectroscopy and advanced data analysis

Florian Conradi, Patrick Wefing, Jan Schneider

Institute of Food Technology ILT.NRW, Germany



De novo yeast hybrids with enhanced brewing characteristics

Nikola Gyurchev1, Niels Kuijpers2, Elke Nevoigt3, Ed Louis1

1University of Leicester, United Kingdom; 2HEINEKEN Supply Chain B.V, Netherlands; 3Jacobs University Bremen, Germany



From bark to beer: brewing characteristics of the wild yeast Saccharomyces jurei

Brian Gibson1, Tiina Kuusisto1, Frederico Magalhães1, Kristoffer Krogerus1, Oliver Kunz2, Maximilian Michel2, Mathias Hutzler2

1VTT Ltd, Finland; 2Technical University of Munich, Germany