Skip to main content

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

Rezultaty

Report on pilot scale brews and fermentations under the new optimised conditions for diverse yeast and with innovative raw materials

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 quality

Beers 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 project

A 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 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.

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 gravity

Small 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 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.

Publication on the fate of iron during beer production with the new raw materials and with the application of the innovative production procedures

Investigation 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 publications

There 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 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.

List of critical factors in malt regarding flavour instability

Different 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 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)

PhD thesis defence and awarding of double doctoral degrees

Each 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 conferences

Each 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 materials

ESR1 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 press

This 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 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.

Presentations/posters at EBC 2017

EBC 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 aging

The 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 articles

Each 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 production

During 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 beer

Publication 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 press

Each 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 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.

Publication on the impact of the heat treatment during malt production on the final beer quality

Beers 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.

Open access web based e-learning courses

A short open access e-learning course on specific subject will be created by each ESR within the “Teaching methods” course.

Report of meetings with invited experts

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 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.

Wyszukiwanie danych OpenAIRE...

Publikacje

Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry

Autorzy: Weronika Filipowska, Barbara Jaskula-Goiris, Maciej Ditrych, Johanna Schlich, Gert De Rouck, Guido Aerts, Luc De Cooman
Opublikowane w: Journal of Chromatography A, Issue 1612, 2020, Page(s) 460647, ISSN 0021-9673
DOI: 10.1016/j.chroma.2019.460647

Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review

Autorzy: Celina A. Dugulin, Gert De Rouck, David J. Cook
Opublikowane w: Journal of the American Society of Brewing Chemists, Issue monthly, 2021, Page(s) 1-35, ISSN 0361-0470
DOI: 10.1080/03610470.2021.1902710

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

Autorzy: Weronika Filipowska, Barbara Jaskula‐Goiris, Maciej Ditrych, Paula Bustillo Trueba, Gert De Rouck, Guido Aerts, Chris Powell, David Cook, Luc De Cooman
Opublikowane w: Journal of the Institute of Brewing, Issue monthly, 2021, ISSN 0046-9750
DOI: 10.1002/jib.644

Brewing with 100% green malt – process development and key quality indicators

Autorzy: Celina A. Dugulin, Luisa M. Acuña Muñoz, Jasper Buyse, Gert De Rouck, Irina Bolat and David J. Cook
Opublikowane w: Journal of the Institute of Brewing, Issue 126, 2020, Page(s) 343-353, ISSN 0046-9750
DOI: 10.1002/jib.620

The effect of malting on green lentils and their suitability for wort production

Autorzy: Jonas Trummer
Opublikowane w: PRZEMYSŁ FERMENTACYJNY I OWOCOWO-WARZYWNY, Issue 1/10, 2019, Page(s) 16, 18-20, ISSN 0137-2645
DOI: 10.15199/64.2019.10.1

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

Autorzy: Celina A. Dugulin, Susan C. Clegg, Gert De Rouck, David J. Cook
Opublikowane w: Journal of the Institute of Brewing, Issue 126/1, 2020, Page(s) 24-34, ISSN 0046-9750
DOI: 10.1002/jib.602

Investigating the evolution of free staling aldehydes throughout the wort production process

Autorzy: M. Ditrych, W. Filipowska, G. De Rouck, B. Jaskula-Goiris, G. Aerts, M. L. Andersen and L. De Cooman
Opublikowane w: Brewing Science, Issue yearly, 2019, ISSN 1866-5195
DOI: 10.23763/brsc18-21ditrych

Retention of Iron and Copper during Mashing of Roasted Malts

Autorzy: Marcus Pagenstecher, Carolina Maia, Mogens L. Andersen
Opublikowane w: Journal of the American Society of Brewing Chemists, Issue quarterly, 2020, Page(s) 1-7, ISSN 0361-0470
DOI: 10.1080/03610470.2020.1795609

Assessment of Chelators in Wort and Beer Model Solutions

Autorzy: T. Mertens, T. Kunz and F.-J. Methner
Opublikowane w: Brewing Science, Issue yearly, 2020, ISSN 1866-5195
DOI: 10.23763/brsc20-01mertens

Jak metoda ESR (spektroskopia elektronowego rezonansu spinowego) może pomóc w monitorowaniu procesu warzenia piwa

Autorzy: Marcus Pagenstecher
Opublikowane w: PRZEMYSŁ FERMENTACYJNY I OWOCOWO-WARZYWNY, Issue 1/10, 2018, Page(s) 8-9, ISSN 0137-2645
DOI: 10.15199/64.2018.10.1

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

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

Grains usable for malting and brewing: a practical overview

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