Risultati finali
Pilot scale brews and fermentations under new optimised conditions for various yeast and with new raw materials will be done. Following, the report on this research will be prepared. If the publication of the report has to be postponed due to the PhD procedures or IP issues, the report will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.
Publication on the impact of wort production with the use of various raw materials on the beer qualityBeers will be produced with the use of various innovative raw materials and their impact will be assesed on the quality of beer. 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.
Film at the end of projectA documentary movie will be prepared at the end of the project to communicate the project activites and to advertise for future candidates, to encourage them to enroll for the european joint doctorates programme. Parts of the film will be recorded at the preparation phase, then during the project, and at the completion.
Project flyerProject flyer will be designed, printed and incorporated at variuos brewing events, at the universities campuses, etc. - to promote and visualize the EJDFoodSci project.
A database of raw materials for production of brewers wort (including innovative raw materials and adjuncts)Database of brewing raw materials (including innovative raw materials and adjuncts) will be prepared and made availabe on-line. It can consists of data from the project reasearch and/or contain data available in the scientific literature.
Publication of results from small scale fermentations with various prepared yeasts (also dried) as a function of fermentation temperature and wort gravitySmall scale fermentations with innovative raw materials and with various prepared yeasts (also dried) at higher fermentation temp. and with HGB will be conducted. If the publication has to be postponed due to the PhD procedures or IP issues, the paper will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.
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 flavourGreen 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 pageThe 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.
Publication on the fate of iron during beer production with the new raw materials and with the application of the innovative production proceduresInvestigation of the reduction of iron during malting and brewing will be done. It will result in a publication. If the publication has to be postponed due to the PhD procedures or IP issues, the paper will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.
Peer-reviewed review publicationsThere will be 8 review articles published, with the corresponding authorship of the ESRs. This will be to ensure the ESRs are well prepared to do the research in the relevant area, and to make sure the research detailed plans are well established in the up-to-date knowledge.
6-monthly Electronic EJDFoodSci Newsletters6-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.
List of critical factors in malt regarding flavour instabilityDifferent types of malt will be investigated on critical factors regarding flavour quality and stability through the whole process of germination, drying and kilning. Based on the results a list of critical factors influencing the flavour stability will be prepared in the form of a publication. 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.
Vacancy advertisementsProject 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)
PhD thesis defence and awarding of double doctoral degreesEach ESR will submit their PhD thesis to the universities of enrolment. The submitted PhD thesis will be the deliverable in this task - the process of defence and issuing the diplomas may extend in time for after the project completion.
Presentations at an international conferencesEach ESR will submit and present oral presentations at minimum 2 international conferences. This will be between month 16 and 33. COnferences proceedings will be the deliverable.
Detailed description of chemical and technological characteristics of available raw materialsESR1 will screen the innovative raw materials for their chemical composition, nutritional value and technological characteristics, and will prepare a detailed description based on this action. Depending on the IndivCDPlan, it will either be directly public available, or published in a popular press, or published in a peer-reviewed article, providing such action is consistent with the PhD procedures at the University. If publishing the description has to be postponed due to the PhD/IP issues, the description will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.
Communication activities in pressThis deliverable consists of the: press conferences, reports from the conferences, news letter, articles about the project
Report on use of MALDI-TOF MS for follow up of yeast performanceMALDI 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.
Presentations/posters at EBC 2017EBC Congress in 2017 will be held in Slovenia. ESRS will be encouraged to submit posters or oral presentations - the proceedings from the congress will be the deliverable of this task.
Report on new knowledge on the evolution of free and bound-state aldehydes during malting, wort production, and during beer agingThe key reactions for aldehyde appearance (oxidation and release) during beer ageing will be studied and the report of the results will be prepared. If the publication of the results has to be postponed due to the PhD procedures or IP issues, the report will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.
Peer-reviewed research articlesEach of the ESRs will prepare at least one research article and submit it to a peer-reviewed journal. Thet will cover the first set of experiments carried out within their PhD work plan.
Report on strategies for the reduction of iron content during wort productionDuring the research production and analysis of innovatively brewed beer will be done with green malt, conditioned malt (decreased heat load), with ideal mixes of moderately kilned malts, with innovative raw materials. Also, evaluation of iron reduction during innovative wort productions described above will be performed - this will described in the report. If the publication of the report has to be postponed due to the PhD procedures or IP issues, the report will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.
Publication on the effects of no malt kilning and moderate kilning on the contents of prooxidative and antioxidative compounds in wort and beerPublication on the effects of no malt kilning and moderate kilning on the contents of pro-oxidative and antioxidative compounds in wort and beer. If the publication 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.
Review article addressed to wide public - submitted to popular pressEach ESR will prepare a review article related to some interesting matters of the brewing technology, beer market, beer and health, etc. yo communicate to the wide, non-specialists public.
“Guide for establishing joint doctorate training programmes”“Guide for establishing joint doctorate training programme” – free, web accessible advice on how to approach the legal obstacles in establishing joint doctoral programmes – based on the experience of the EJDFoodSci, to help other institutions interested in setting up such networks.
Report on the screening of best conditions for propagation and preparation of yeastHigh 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.
Publication on the impact of the heat treatment during malt production on the final beer qualityBeers will be produced from the malt obtained with various heat loads and their flavour stability will be assesed. Publication on the results will be prepared. If the publication has to be postponed due to the PhD procedures or IP issues, the paper will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.
A short open access e-learning course on specific subject will be created by each ESR within the “Teaching methods” course.
Invited experts will be invited for meetings with ESRS (see the Gantt chart) and each of such meeting will be described and made available on the web page, to provide information for the wide public.
Reviews by each ESR of each attended conferencesThe 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 networkSupervisory 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.
Pubblicazioni
Autori:
Weronika Filipowska, Barbara Jaskula-Goiris, Maciej Ditrych, Johanna Schlich, Gert De Rouck, Guido Aerts, Luc De Cooman
Pubblicato in:
Journal of Chromatography A, Numero 1612, 2020, Pagina/e 460647, ISSN 0021-9673
Editore:
Elsevier BV
DOI:
10.1016/j.chroma.2019.460647
Autori:
Celina A. Dugulin, Gert De Rouck, David J. Cook
Pubblicato in:
Journal of the American Society of Brewing Chemists, Numero monthly, 2021, Pagina/e 1-35, ISSN 0361-0470
Editore:
American Society of Brewing Chemists
DOI:
10.1080/03610470.2021.1902710
Autori:
Weronika Filipowska, Barbara Jaskula‐Goiris, Maciej Ditrych, Paula Bustillo Trueba, Gert De Rouck, Guido Aerts, Chris Powell, David Cook, Luc De Cooman
Pubblicato in:
Journal of the Institute of Brewing, Numero monthly, 2021, ISSN 0046-9750
Editore:
Institute & Guild of Brewing
DOI:
10.1002/jib.644
Autori:
Celina A. Dugulin, Luisa M. Acuña Muñoz, Jasper Buyse, Gert De Rouck,
Irina Bolat and David J. Cook
Pubblicato in:
Journal of the Institute of Brewing, Numero 126, 2020, Pagina/e 343-353, ISSN 0046-9750
Editore:
Institute & Guild of Brewing
DOI:
10.1002/jib.620
Autori:
Jonas Trummer
Pubblicato in:
PRZEMYSŁ FERMENTACYJNY I OWOCOWO-WARZYWNY, Numero 1/10, 2019, Pagina/e 16, 18-20, ISSN 0137-2645
Editore:
SIGMA NOT, Poland
DOI:
10.15199/64.2019.10.1
Autori:
Celina A. Dugulin, Susan C. Clegg, Gert De Rouck, David J. Cook
Pubblicato in:
Journal of the Institute of Brewing, Numero 126/1, 2020, Pagina/e 24-34, ISSN 0046-9750
Editore:
Institute & Guild of Brewing
DOI:
10.1002/jib.602
Autori:
M. Ditrych, W. Filipowska, G. De Rouck, B. Jaskula-Goiris, G. Aerts, M. L. Andersen and L. De Cooman
Pubblicato in:
Brewing Science, Numero yearly, 2019, ISSN 1866-5195
Editore:
Fachverlag Hans Carl
DOI:
10.23763/brsc18-21ditrych
Autori:
Marcus Pagenstecher, Carolina Maia, Mogens L. Andersen
Pubblicato in:
Journal of the American Society of Brewing Chemists, Numero quarterly, 2020, Pagina/e 1-7, ISSN 0361-0470
Editore:
American Society of Brewing Chemists
DOI:
10.1080/03610470.2020.1795609
Autori:
T. Mertens, T. Kunz and F.-J. Methner
Pubblicato in:
Brewing Science, Numero yearly, 2020, ISSN 1866-5195
Editore:
Fachverlag Hans Carl
DOI:
10.23763/brsc20-01mertens
Autori:
Marcus Pagenstecher
Pubblicato in:
PRZEMYSŁ FERMENTACYJNY I OWOCOWO-WARZYWNY, Numero 1/10, 2018, Pagina/e 8-9, ISSN 0137-2645
Editore:
SIGMA NOT, Poland
DOI:
10.15199/64.2018.10.1
Autori:
Celina Dugulin
Pubblicato in:
PhD thesis, Numero n/a, 2021, Pagina/e n/a
Editore:
UoN / KU Leuven
Autori:
Rosa Santella, Birthe Moller Jespersen, Mogens Larsen Andersen
Pubblicato in:
Advances in brewing and malting technology 2018, Numero 2-yearly, 2018, Pagina/e 173-195, ISBN 978-83-930745-6-3
Editore:
OSWI NAUKA-PRZEMYSL
Autori:
Jonas Trummer
Pubblicato in:
Advances in brewing and malting, Numero 2-yearly, 2018, Pagina/e 67-88, ISBN 978-83-930745-6-3
Editore:
OSWI NAUKA-PRZEMYSL
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