The overall objective of the project is to train 8 early stage researchers (ESRs) in an innovative, international PhD programme, via state of the art research, high quality training, industrial secondments and work in an international environment.

The scientific objective of the research is to reduce the environmental impact of malt and beer production by introducing innovative technologies that reduce energy consumption, whilst maintaining or improving their flavour quality and stability.

PhD students

Renowned universities

Global companies

Years of training

Brewing technology is one of the oldest that humans have employed, dating back to the 5th millennium BC. Industrialization of beer production has evolved continuously, taking advantage of scientific inventions and innovative technical solutions. Many innovations derived from brewing science: most of them improved not only the malting and brewing processes, but also were adapted to other trades of the food industry.

The strong links between the brewing sector, business development and a strong commitment to R&D remain

apparent: in the top 1000 EU R&D companies, there are only 5 producers of beverages, and 4 of them are breweries.

The job market lacks competent, professional research project managers who have not only very deep technical knowledge, but also possess managerial skills. They must be able to negotiate effectively with their industrial partners and later to effectively “sell” or disseminate their results, encouraging other parties to implement them.

Project title:

“Food science, technology and engineering – European Joint Doctorate training towards knowledge, skills and mobility.”

Our goal is to train top class specialists in a ground-breaking training network by merging university expertise with successful, rapidly growing businesses in the modern malting and brewing industry.

6 renowned universities

4 global companies