Conference Agenda

Session
P2: Poster session II
Time:
Monday, 18/Oct/2021:
6:45pm - 7:30pm

Location: Jubilee Hall (University Hall)
Naamsestraat 22, Leuven

Presentations

From spent brewer’s yeast to high value peptides: a membrane fractionation approach

Gabriela Vollet Marson1,2, Miriam Dupas Hubinger2, Marie-Pierre Belleville1

1Institut Européen des Membranes, Université de Montpellier, CNRS, ENSCM, UM, CC 047, 2 Place Eugène Bataillon, 34095 Montpellier, France; 2Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil



Great flexibility in Yeast Propagation

Rudolf Albert Michel, Torben Bauch

GEA Brewery Systems GmbH, Germany



O2 and CO2 management in (craft) brewing

Franciscus Petrus Verkoelen

Pentair Haffmans, Netherlands, The



Screening and application of Cyberlindnera yeasts to produce a fruity, non-alcoholic beer

Konstantin Bellut1, Maximilian Michel2, Martin Zarnkow2, Mathias Hutzler2, Fritz Jacob2, Daniel Fox1, Kieran M. Lynch1, Elke K. Arendt1,3

1School of Food an Nutritional Sciences, University College Cork, College Road, Cork, Ireland; 2Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85453 Freising-Weihenstephan, Germany; 3APC Microbiome Ireland, University College Cork, College Road, Cork, Ireland



Prediction of beer staleness - a case of multivariate data analysis

Maciej Ditrych1,2, Weronika Filipowska1, Barbara Jaskula-Goiris1, Gert De Rouck1, Guido Aerts1, Mognes Larsen Andersen2, Luc De Cooman1

1KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent, Ghent, Belgium; 2University of Copenhagen, Faculty of Science, Department of Food Science, Ingredient and Dairy Technology, Frederiksberg, Copenhagen, Denmark



Hollands Hophuis, hop-knowledge

Carel Krol

Hollands Hophuis, Netherlands, The



New hop varieties in the Czech Republic

Vladimir Nesvadba, Josef Patzak, Karel Krofta, Jitka Charvatova

Hop Research Institute, Kadanska 2525, Zatec 43801, Czech Republic



Bread loss as a resource: a unique opportunity for brewers within a circular economy

Johannes Feys1, Jessika De Clippeleer1,2, Freek Van Baelen3, Marijke Meul1, Katrijn Cierkens1, Ingrid De Leyn2, Melissa Camerlinck1, Dana Vanderputten1

1School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Belgium; 2Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Belgium; 3School of Business and Management, HOGENT University of Applied Sciences and Arts



Quinoa beer

Martin Slabý, Jana Olšovská, Tomáš Brányik, Tomáš Vrzal

Research Institute of Brewing and Malting, Czech Republic



Sensomic characterization of lager beers fermented by different yeast strains

Tomáš Vrzal, Jana Olšovská, Martin Slabý, Petra Kubizniaková

Research Institute of Brewing and Malting, Czech Republic



Impact of adjunct incorporation on Fe, Cu and Mn levels in sweet wort

Carolina Maia1, Solon Cunha2, Winok Debyser2, David Cook1

1University of Nottingham, United Kingdom; 2Anheuser-Busch InBev, Brouwerijplein 1, 3000 Leuven, Belgium



Biological active compounds in brewer´s spent grains

Daniela Becker1, Tamara Bakuradze1, Ali Zaiter2, Patrick Chaimbault2, Elke Richling1

1Department of Chemistry, Division of Food Chemistry and Toxicology, Technische Universität Kaiserslautern, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany; 2LCP-A2MC (Laboratoire de Chimie et Physique - Approche Multi-échelles des milieux Complexes), Université de Lorraine, 1, Boulevard Arago, Metz Cedex 03, 57078, France



Influence of the alternative sugar allulose on selected characteristics of calorie reduced beer mix drinks

Britta Schattenberg, Kirsten Stake, Jan Schneider

Institute of Food Technology ILT.NRW



Investigation on foam stability enhancement in alcoholic and non-alcoholic beer mix drinks with the alternative sugar cellobiose

Kirsten Stake, Frederik Heinen, Britta Schattenberg, Jan Schneider

Institute of Food Technolgy ILT.NRW



Development of a rapid method for the detection of hydrophobins in barley, malt and beer

Florian A. Theßeling1, Jeroen Vereman2, Tim Thysens2, Ilse Van de Voorde2, Patrick H. Wagner3, Kevin J. Verstrepen1

1Center of Microbial and Plant Genetics & VIB Center for Microbiology, KU Leuven, Gaston Geenslaan 1, 3001 Leuven, Belgium; 2Technologiecluster Bioengineering Technology, Technologiecampus Ghent and Aalst, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium; 3Laboratory for Soft Matter and Biophysics, Celestijnenlaan 200d, 3001 Leuven, Belgium



Continuous backslopping cycles result in genome evolution in Trappist beer yeasts.

Andrea Del Cortona1,2,3, Jonathan Gordon1,2,3, Brigida Gallone1,2,3, Stijn Mertens1,2,3, Jan Steensels1,2,3, Kevin Verstrepen1,2,3

1VIB–KU Leuven Center for Microbiology; 2CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven; 3Leuven Institute for Beer Research



"Fermenter in Fermenter", a new fermentation technology from 1 cell to fermenter

Martin Jörg

Centec GmbH, Germany



Non-conventional functional yeasts for craft beer production

Laura Canonico1, Emanuele Zannini2, Alice Agarbati1, Maurizio Ciani1, Francesca Comitini1

1Univeristà Politecnica delle Marche, Italy; 2School of Food and Nutritional Sciences, University College Cork, Cork, Ireland



Physiological Heterogeneity in Brewing Yeast Daughter Cells in Response to Brewing Related Stresses

Toby Pendlebury, Chris Powell

The University of Nottingham, United Kingdom



Utilizing Ayurveda to Access Wellness Trends with Beer

Annette Fritsch

The Boston Beer Company, United States of America