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Food science, technology and engineering - European Joint Doctorate training towards knowledge, skills and mobility

Deliverables

Project flyer

Project flyer will be designed, printed and incorporated at variuos brewing events, at the universities campuses, etc. - to promote and visualize the EJDFoodSci project.

Description of procedure for the production of beer with green malt

"Beer will be produced from green malt directly (without any drying) and best conditions for such process will be evaluated. The results will be prepared in the form of ""Description of procedure for the production of beer with green malt"". If the publication has to be postponed due to the PhD procedures or IP issues, the description will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted."

Report on different approaches to minimize the energy need for drying and kilning malt, including description of their impact on beer flavour

Green malt be conditioned (dead kernels instead of living kernels) prior to drying and kilning in order to facilitate the drying with the reduction of heat load and oxidation reactions. The report on different approaches to minimize the energy need, including description of their impact on beer flavour will be prepared. If the publication has to be postponed due to the PhD procedures or IP issues, the description will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.

Project web page

The web page with virtual campus will be maintained by the Lead beneficiary (set up before Nov 2016). It is to support the training activities, to facilitate distance supervision, to enable information exchange and run publications database, tools for public image marketing, recruitment and evaluation of the project. Additionally, there will be videoconferencing plug-ins employed, enabling easy to use meeting rooms, virtual laboratories or seminars.

6-monthly Electronic EJDFoodSci Newsletters

6-monthly electronic newsletter targeter at general public and public (non-specialists) interested in food related knowledge, will be sent to the individuals enrolled to the newsletter database - it will be archived and available on the project web page as well.

Vacancy advertisements

Project and job advertising in the world-wide press releases like “The Brewers Guardian”, “Brewers International”, brewers organizations (The European Brewery Convention, American Society of Brewing Chemists, International Brewer and Distiller), web pages and printed journals; additionally (Euraxess, universities web pages, and a the magazine Food & Drink Business Europe)

Report on use of MALDI-TOF MS for follow up of yeast performance

MALDI TOF MS will be used to follow up the yeast fermentation. Following, a report will be prepared to describe the use if this technique. If the publication of the report has to be postponed due to the PhD procedures or IP issues, it will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.

Report on the screening of best conditions for propagation and preparation of yeast

High throughput screening of best conditions for propagation and preparation of yeast will be done. Following, a report will be prepared based on the results. If the publication of the report has to be postponed due to the PhD procedures or IP issues, the description will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.

Reviews by each ESR of each attended conferences

The ESRs will prepare a report on each of the conference they attend - they will be published in the magazines issued in different coutries, providing the magazines are interested in publishing the reports. Else, the ESRs will include their reports in the newsletters of the EJDFoodSci.

Supervisory Board of the network

Supervisory Board will be adopted during the kick-off meeting and it will be reported in the internal doucmentation, as well as on the web page of the project.

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Publications

Maillard reaction products in food and their potential health impact: a new challange for beer

Author(s): Rosa Santella, Birthe Moller Jespersen, Mogens Larsen Andersen
Published in: Advances in brewing and malting technology 2018, Issue 2-yearly, 2018, Page(s) 173-195

Grains usable for malting and brewing: a practical overview

Author(s): Jonas Trummer
Published in: Advances in brewing and malting, Issue 2-yearly, 2018, Page(s) 67-88